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Leningrad-Style Rassolnik (Classic Pickle Soup)

One of the most beloved soups in our part of the world. Leningrad-style rassolnik takes its name from the city where it was created years ago. What set it apart from the traditional recipe of the time was the addition of a tomato base and pearl barley. But pickles and their brine have always remained the soul of this classic soup.

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Pickle Leningrad classic
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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 27 % 3 g
Fats 27 % 3 g
Carbohydrates 45 % 5 g
59 kcal
GI: 100 / 0 / 0
    1. Rinse the pearl barley. Put it in a bowl or pot and soak it in clean water for about a day, draining and refreshing the water from time to time. 2. Rinse the lamb under running water and pat dry with paper towels. Cut it into pieces, transfer to a heavy-bottomed skillet, and brown in half the vegetable oil over medium heat until golden. Move the browned lamb to a pot and cover with fresh water. Add the soaked barley to the same pot and set it on the stove. Bring to a boil over medium heat, skimming off the foam that rises to the surface, then reduce the heat to low. 3. Peel the potatoes, rinse, and cut into small cubes. Once the barley is tender, add the potatoes, cover, and cook until done. 4. Peel and rinse the onion and carrots. Finely dice the onion and cut the carrots into matchsticks. Heat the remaining oil in a skillet and add the chopped vegetables. Sauté the onion and carrot until soft. 5. Separately, grate the pickles on the coarse side of a box grater and add them to the sautéed vegetables. Pour in the pickle brine, stir, and simmer the vegetables in the brine until the liquid reduces by half. Stir in the tomato paste, bring to a boil, and transfer everything to the pot with the lamb. 6. Season the soup with salt and pepper to taste and add the bay leaves. Raise the heat, bring the rassolnik to a boil, and take the pot off the stove. Before serving, let it rest, covered, for 10 minutes to develop its flavor. Ladle into bowls and garnish with fresh parsley. Serve with a dollop of sour cream. Enjoy!

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

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in jackets - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Lean lamb - 169  kcal/100g
  • Fatty lamb - 225  kcal/100g
  • Lamb brisket - 533  kcal/100g
  • Lamb leg - 232  kcal/100g
  • Lamb chop on the bone - 380  kcal/100g
  • Lamb shoulder - 284  kcal/100g
  • Lamb loin - 459  kcal/100g
  • Pearl barley - 340  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley - 45  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Pickles - 16  kcal/100g
  • Pickle brine - 1  kcal/100g

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