Rassolnik with Fresh Cucumbers and Pearl Barley

Cooking method

1. Step 1:

   

   Get everything you need for the rassolnik ready.

2. Step 2:

   

   First, rinse the pearl barley several times until the water runs clear (about 3 to 4 rinses).

3. Step 3:

   

   Put the barley in a pot and add a little more than a liter of water.

4. Step 4:

   

   You can also make the soup with meat or chicken broth for a richer, more nourishing result. I almost always have broth on hand in the fridge; for this recipe I used pork broth. If you're using broth too, pour it over the barley and set the pot over high heat. Once it boils, lower the heat to medium and cook the barley for about 35 to 40 minutes.

5. Step 5:

   

   Meanwhile, prep everything else. Peel the potatoes and wash them well. Peel the onion and carrot and rinse them, along with the tomato and cucumber, under running water.

6. Step 6:

   

   Cut the potatoes into thin sticks, or into small cubes if you prefer.

7. Step 7:

   

   Cut the carrot into thin strips and chop the onion as finely as you can. If you don't like big pieces of carrot in your soup, grate it on the coarse side of a grater instead.

8. Step 8:

   

   Now for the tomato. Which one is best? A seasonal tomato works wonderfully — it's usually fuller-flavored and a touch sweet. Cut a small X in the bottom (as in the photo) and pour boiling water over it. Let it sit for just a minute.

9. Step 9:

   

   Then drain the water and slip off the skin (after the boiling water, it peels off easily). Cut the tomato into small cubes.

10. Step 10:

    

    Heat the vegetable oil in a skillet. Add the carrot and onion to sauté. Cook for about a minute, stirring constantly, until the onion turns slightly translucent.

11. Step 11:

    

    Add the tomato to the sauté. If your tomato is out of season, add a pinch of sugar for flavor. Stir and cook over high heat for a minute or two, stirring now and then so nothing burns.

12. Step 12:

    

    Cut the cucumber into cubes or strips, whichever you prefer.

13. Step 13:

    

    After 35 minutes, taste the barley to see if it's done. When it's ready, add the potatoes and salt to taste. Turn the heat up to high.

14. Step 14:

    

    Next, add the fresh cucumber and stir. Once it boils, turn the heat to low. Cook the soup partially covered until the potatoes are tender (about 15 to 20 minutes).

15. Step 15:

    

    Turn the heat back up to high, add the sautéed vegetables to the pot, and let the soup boil for about a minute.

16. Step 16:

    

    Stir finely chopped fresh herbs into the finished soup, turn off the heat, and let it rest for a while — five to ten minutes is plenty.

17. Step 17:

    

    Your fragrant rassolnik is ready! Serve it hot.