Rassolnik, Traditional Russian Soup With Pickles

Name: Rassolnik, Traditional Russian Soup With Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon any neutral oil; 1 pound beef or veal stew meat, cut in bite size pieces + a couple pieces of meat on the bone; 1 yelow onion, finely chopped; 2 garlic cloves, crushed; 1 teaspoon Herbs De Provence, rubbed in palms of your hands; 1/2 teaspoon red pepper flakes; 6-7 cups water, depending how thick or thin you like your soup; Kosher salt to taste; 1/3 cup pearled barley, rinsed and drained; 2 medium Russet potatoes, peeled and cut into 1/4- inches cubes; 1 medium carrot, peeled and shredded; 1 parsley root or parsnip, peeled and shredded; 2 celery ribs, peeled and thinly sliced; 1 large meaty tomato, peeled, seeded and finely chopped; About 4 medium pickles (preferably crunchy Kosher Dill Pickles in brine) peeled and finely chopped; Pickling brine to taste; Chopped fresh parsley and dill for garnish

Servings: persons

1 tablespoon any neutral oil
1 pound beef or veal stew meat, cut in bite size pieces + a couple pieces of meat on the bone
1 yelow onion, finely chopped
2 garlic cloves, crushed
1 teaspoon Herbs De Provence, rubbed in palms of your hands
1/2 teaspoon red pepper flakes
6-7 cups water, depending how thick or thin you like your soup
Kosher salt to taste
1/3 cup pearled barley, rinsed and drained
2 medium Russet potatoes, peeled and cut into 1/4- inches cubes
1 medium carrot, peeled and shredded
1 parsley root or parsnip, peeled and shredded
2 celery ribs, peeled and thinly sliced
1 large meaty tomato, peeled, seeded and finely chopped
About 4 medium pickles (preferably crunchy Kosher Dill Pickles in brine) peeled and finely chopped
Pickling brine to taste
Chopped fresh parsley and dill for garnish

1
Heat the oil in a large saucepan or Dutch oven over high heat. Add the meat and cook, stirring often, until browned. Transfer to a plate.
2
Add the onion and cook on medium, stirring occasionally until soft and translucent. Add the shredded carrots, parsley root or parsnips, celery, garlic and Herbs De Provence and red pepper flakes; cook, stirring, until soft and fragrant.
3
Return the meat; add water, about 11/2 teaspoons of salt and barley. Bring to a boil; skim the surface with a large spoon to remove any scum. Reduce heat to low and simmer, partially covered, for 1 hour. Then add potatoes and continue cooking until the meat and potatoes are tender, for about 1/2 an hour to 45 minutes more.
4
Add the tomato and pickles; cook for about 5 minutes. Now will be a good time to taste and add whatever seasonings you fill are needed. If the soup needs salt, add about 1/4 cup of the Pickling brine and then taste again; add some more if needed.
5
To serve, ladle the hot soup into bowls, garnish with chopped fresh parsley and dill. It is also traditional to serve Rassolnik with a dollop of sour cream. Enjoy.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon any neutral oil, 1 pound beef or veal stew meat, cut in bite size pieces + a couple pieces of meat on the bone, 1 yelow onion, finely chopped, 2 garlic cloves, crushed, and more.

Yes, Rassolnik, Traditional Russian Soup With Pickles falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!