Rassolnik Recipe – Russian Special
Rassolnik is a traditional Russian soup known for its unique combination of flavors, featuring pickles, barley, and tender meat in a rich, tangy broth. This comforting dish dates back to the 15th century and has remained a staple in Russian cuisine due to its hearty and nourishing qualities. The name “Rassolnik” comes from “rassol,” meaning brine, which gives the soup its signature tangy taste. Whether enjoyed on a cold day or as a revitalizing meal, Rassolnik is a satisfying dish perfect for any occasion. Let’s dive into this classic recipe
- Prep Time15 min
- Cook Time45 min
- Perform Time30 min
- Total Time1 hr 30 min
For the Soup:
- 300g beef or chicken (with bones for extra flavor)
- 1/2 cup pearl barley
- 3 medium potatoes, diced1 carrot, grated
- 1 onion, finely chopped
- 3 pickles, diced
- 3 tablespoons pickle brine
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon black peppercorns
- 6 cups water or beef broth
- 2 tablespoons vegetable oil
- Salt and black pepper to taste
- Fresh dill for garnish (optional)
Prepare the Broth:
In a large pot, bring water or beef broth to a boil.
Add the beef or chicken and let it simmer over low heat for 45-50 minutes, skimming off any foam.
Once the meat is tender, remove it from the broth, shred it into bite-sized pieces, and return it to the pot.
Cook the Vegetables and Barley:
Rinse the pearl barley thoroughly and add it to the broth. Let it simmer for 15 minutes.
Add the diced potatoes and cook for another 10 minutes.
In a separate pan, heat the vegetable oil over medium heat. Sauté the chopped onion, grated carrot, and minced garlic until soft and fragrant.
Add the diced pickles and pickle brine to the pan and cook for 3-4 minutes, allowing the flavors to blend.
Combine and Simmer:
Transfer the sautéed vegetables to the pot with the broth.
Add the bay leaf, black peppercorns, and salt to taste.
Let the soup simmer for another 10 minutes, allowing all the ingredients to meld together.
Taste and adjust seasoning if needed.
Serve:
Remove the bay leaf before serving.
Ladle the Rassolnik into bowls and garnish with fresh dill.
Serve hot with a dollop of sour cream and a slice of rye bread for an authentic touch.
Recipe Notes :
Meat Choice : Beef adds richness, while chicken makes for a lighter broth. Use bone-in meat for extra depth of flavor.
Pickles & Brine : Use naturally fermented pickles for the best taste. Adjust the brine quantity based on your preferred tanginess.
Barley Texture : Rinse pearl barley well before cooking to remove excess starch.
Serving Suggestion : Rassolnik pairs well with sour cream and fresh rye bread for a complete meal.
