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Cabbage Rassolnik (Russian Pickle Soup)

A hearty, satisfying, nourishing soup with real body! Soup belongs on the table any day of the week, and there's no shortage of great options—meaty ones, all-vegetable ones, something for every taste. This cabbage rassolnik, built on tangy pickles and a splash of their brine, turns out filling and full of flavor.

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Pickle with cabbage
Pickle with cabbage Pickle with cabbage
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 28 % 5 g
Fats 39 % 7 g
Carbohydrates 33 % 6 g
103 kcal
GI: 100 / 0 / 0
  • Start by getting everything ready. Rassolnik can be built on any meat broth you like—pork, beef, or chicken—depending on your taste and how rich you want it. Pork or beef gives you a heartier, more filling bowl that's great after a long day of physical work; chicken keeps it lighter, in which case go a little easier on the potatoes. Rinse the meat, put it in a pot, cover with cold water, and bring to a boil, skimming off the foam as it rises. Season with salt to taste. While the meat simmers, prep the vegetables: peel and dice the potatoes (or cut into matchsticks), peel and cut the carrot into thin strips or small cubes, and slice the onion. Trim the cabbage of its outer leaves and shred it thin. Cut the dill pickles into thin sticks or small cubes; if the skins seem tough, peel them and use just the flesh. Heat the vegetable oil in a skillet and sauté the carrot and onion until the carrot softens. Add the shredded cabbage to the pot of meat first. After 5 minutes, add the potatoes and cook the vegetables for 10 minutes. Stir in the sautéed carrot and onion. After another 5 minutes, add the pickles, the pickle brine, and seasonings to taste; if you used pork or beef, drop in a bay leaf and a few peppercorns to round out the broth. Simmer over low heat for 10 more minutes, then turn off the heat. Let the soup rest, covered, to settle, and serve with a spoonful of sour cream and fresh herbs. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Category I chicken - 238  kcal/100g
  • Chicken of the II category - 159  kcal/100g
  • Chicken, flesh without skin - 241  kcal/100g
  • Chickens - 140  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Pickles - 11  kcal/100g
  • White cabbage - 28  kcal/100g
  • Boiled white cabbage - 21  kcal/100g
  • Brine - 1  kcal/100g

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