Siberian Beef and Barley Rassolnik (Pickle Soup)

Cooking method

1. Step 1:

   

   Want an easy rassolnik on beef broth with pearl barley and pickles that everyone will love? Start by gathering all your ingredients and spices for this rich, hearty Siberian beef rassolnik.

2. Step 2:

   

   Pour 2.5 liters (about 10 cups) of cold water into a large pot, set it on the stove, and add 700 g of cut-up beef short ribs, half an onion, and a piece of carrot.

3. Step 3:

   

   Cover the pot, turn the heat to high, and bring the water to a boil.

4. Step 4:

   

   Set a skillet on the stove, add 3 to 4 tablespoons of vegetable oil, and add one finely chopped onion.

5. Step 5:

   

   Coarsely grate one carrot and add it to the skillet with the onion.

6. Step 6:

   

   Stir the vegetables together and sauté over high heat for about 5 minutes, until the onion is translucent and the carrot is soft.

7. Step 7:

   

   Skim the foam off the boiling broth, cover the pot, and keep simmering the beef ribs over high heat.

8. Step 8:

   

   Dice 2 dill pickles into small cubes, add them to the skillet, and sauté the vegetables for about 2 minutes.

9. Step 9:

   

   Add 2 to 3 ladlefuls of meat broth to the skillet, cover it, and simmer the vegetables for 5 minutes over the lowest heat.

10. Step 10:

    

    Add 120 g of pearl barley (soaked in advance for 2 hours) to the pot of broth, cover it, and continue cooking the beef and barley for another 40 minutes.

11. Step 11:

    

    Peel and dice 4 potatoes into small cubes. Once the time is up, add them to the pot, cover it, bring the broth back to a boil over high heat, and cook the potatoes for 3 minutes.

12. Step 12:

    

    Dice the remaining 2 dill pickles into small cubes and add them to the pot. Remove the cooked piece of carrot and onion from the pot.

13. Step 13:

    

    Add the sautéed vegetable base from the skillet to the pot, stir everything together, and continue cooking the rassolnik for about 20 minutes over medium heat, until the potatoes are done.

14. Step 14:

    

    Pour 150 to 200 ml of pickle brine into the pot, cover it, and simmer the soup for 2 to 3 minutes over high heat.

15. Step 15:

    

    Add 2 cloves of pressed garlic, dried herbs, a bay leaf, salt, and a blend of ground black and red pepper to taste, then stir everything together.

16. Step 16:

    

    Cover the pot and let the rassolnik rest off the heat for about 5 to 7 minutes.

17. Step 17:

    

    Ladle the rich rassolnik into bowls and serve with finely chopped green onion to taste.

18. Step 18:

    

    Cook together, keep it simple, and make the tastiest dishes at home from everyday ingredients with our recipes. Enjoy!