Rassolnik
Cooking time:
1 hour
Active time:
25 minutes
Complexity:
Easy
Need to prepare products
Pickle is a thick soup made with the addition of salted cucumbers, and often brine. The classic Russian pickle is prepared with barley and onion and carrot overcooking with tomato paste, which is the recipe we decided to repeat. And to make it perfect, be sure to taste the soup at the end of cooking: if salinity is low, you can always add brine from cucumbers, as well as balance the taste with salt and spices, including pepper.
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4
Recipe "Rassolnik"
Ingredients for 6 servings
beef
250 g
salted cucumbers
400 g
pearl barley
0.5 cup
potatoes
3 pcs.
carrots
1 pc.
onions
1 pc.
tomato paste
2 tbsp. spoons
bay leaf
1 pc.
pepper
to taste
salt
to taste
water
3 L
Step 1/7
Pre-soak the barley in water for several hours or overnight. Before laying in the pickle, drain the water and rinse the cereal.
Step 2/7
Peel the onions and carrots. Cut the onions into cubes, grate the carrots. Cut the meat into large cubes.
Step 3/7
Fry the meat, carrots and onions in vegetable oil in a saucepan over medium heat.
Step 4/7
Add barley to the pan, pour 3 liters of water. Bring to a boil, reduce heat and cook for about 20 minutes.
Step 5/7
Peel the potatoes and cut into small cubes. Add to the soup and cook until the potatoes are cooked (about 15-20 minutes).
Step 6/7
Cut the cucumbers into small cubes. Add cucumbers and tomato paste to the soup, mix, salt and pepper the soup, if necessary. Bring to a boil, boil for another 5 minutes and remove the soup from the heat.
Step 7/7
Rassolnik is ready.
Ingredients for 6 servings
beef
250 g
salted cucumbers
400 g
pearl barley
0.5 cup
potatoes
3 pcs.
carrots
1 pc.
onions
1 pc.
tomato paste
2 tbsp. spoons
bay leaf
1 pc.
pepper
to taste
salt
to taste
water
3 L
Nutritional value per 100 g
Calories
42 kcal
Proteins
2 g
Fats
1 g
Carbohydrates
6 g
Saturated fat
0 g
Dietary fiber
1 g
Added sugar
0 g
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