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Pork and Pearl Barley Rassolnik with Pickles

A hearty soup with pickles and pork! So delicious! This rassolnik (a classic Eastern European pickle soup) with pork and pearl barley makes a wonderful lunch for the whole family. You can use meat on the bone or boneless—either works. The soup comes out rich, fragrant, and tangy. Definitely worth a try!

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Pickle with pork with pickles on pearl barley
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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 29 % 2 g
Fats 29 % 2 g
Carbohydrates 43 % 3 g
42 kcal
GI: 100 / 0 / 0
    1. Rinse the pork, put it in a pot, and add a whole peeled onion (left uncut) and a whole peeled carrot. Cover with the water and cook until the meat is done, about 30-40 minutes from the time it comes to a boil. Skim off the foam as it cooks.
    1. Once the meat is cooked, lift it out onto a plate and strain the broth through a sieve (you won't need the onion and carrot from the broth anymore).
    1. Peel and wash the potatoes, then cut them into cubes.
    1. Put the pearl barley in a bowl, cover with water, swish it around, and pour off the cloudy water. Repeat twice.
    1. In the pot you'll cook the rassolnik in, add the prepared potatoes and rinsed barley, pour in the strained broth, and set it over the heat. Cook for about 20-25 minutes from the time it boils.
    1. Meanwhile, peel the carrot and onion; grate the carrot and dice the onion. Peel the garlic and put it through a press. Sauté the vegetables in a little oil until soft. Dice the pickles, add them to the pan as well, and fry for 1 minute.
    1. Once the meat has cooled, cut it into bite-sized pieces and finely chop the dill. Add the meat and dill to the rassolnik along with the sautéed vegetables from the pan. Season with salt to taste and pour in the pickle brine.
    1. Let it simmer another minute, then take it off the heat.
  • Ladle the rassolnik into bowls, sprinkle with freshly ground black pepper, and serve.
  • 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 uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Pork fat - 333  kcal/100g
  • Pork meat - 357  kcal/100g
  • Pork - low-fat roast - 184  kcal/100g
  • Pork chop on a bone - 537  kcal/100g
  • Pork - schnitzel - 352  kcal/100g
  • Pork shoulder - 593  kcal/100g
  • Boar's leg - 113  kcal/100g
  • Pork - 259  kcal/100g
  • Pearl barley - 340  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Dill greens - 38  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Pickles - 11  kcal/100g
  • Brine - 1  kcal/100g

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