Siberian Rassolnik with Bone-In Beef

A popular soup with a moderately tangy, briny flavor! A gorgeous, delicious rassolnik for lunch that people will ask for again and again!

Recipe author

Servings:

Beef

800

Pearl barley

130

Potatoes

Carrots

Onion

Dill pickles

Pickle brine

Garlic

Vegetable oil

Ground black pepper

Ground red pepper

Salt

Dried spices

Bay leaf

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 8 g

Fats 23 % 5 g

Carbohydrates 41 % 9 g

114 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Choose bone-in beef, cut it up, rinse it, put it in a pot, cover with cold water, and cook for one hour, skimming off the foam as it forms.
Step 2:

Grate the carrot on the coarse side of a grater, chop the onion, add them to a skillet heated with vegetable oil, and sauté, stirring constantly.
Step 3:

Dice two of the pickles, add them to the skillet with the carrot and onion, and simmer, stirring, for about five minutes. Add three cloves of crushed garlic and black and red pepper to taste, mix, and simmer for about three more minutes.
Step 4:

Add the pearl barley (rinsed under running water) and the diced potatoes to the pot of clear broth and keep cooking.
Step 5:

Dice the other two pickles and add them to the pot along with the brine and the sautéed vegetables, then bring the soup to a boil and cook for about three more minutes.
Step 6:

Add the bay leaf, salt, pepper, and dried spices, and stir. Cover the pot and let the soup rest for about ten minutes.
Step 7:

Serve our finished savory rassolnik at the dinner table. Enjoy, everyone!