Classic rassolnik with barley and beef

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to cook rassolnik with beef and pearl barley? Prepare your ingredients. To make the soup richer, choose beef on the bone. Cucumbers for pickle are traditionally taken pickled; if you can’t find these, then take regular, pickled ones.

2. STEP 2

   

   Wash and peel the carrots, onions and celery.

3. STEP 3

   

   Cover the meat with cold water, add a whole onion, half a carrot, celery root and bay leaf. Place the pan over moderate heat and bring the water to a boil. Skim off any foam that forms with a slotted spoon. Then turn down the heat. Boil the broth until the meat is cooked. The cooking time depends on the meat - what part of the carcass the piece is taken from, the age of the animal, and the presence of bones. My meat was cooked for 1 hour.

4. STEP 4

   

   When the meat is ready, remove it, cool slightly, separate from the bones, if any, and cut into pieces. Strain the broth, discard the vegetables that were cooked in it.

5. STEP 5

   

   Cut the remaining half of the carrots and pickled cucumbers into cubes.

6. STEP 6

   

   Return the pan with the broth to the stove, add carrots, pearl barley (rinse the cereal well beforehand) and chopped meat. Cook everything together for 40 minutes after boiling over low heat.

7. STEP 7

   

   Wash the potatoes, peel and cut into cubes.

8. STEP 8

   

   Add potatoes to the pan.

9. STEP 9

   

   Lay out the cucumbers and pour in the brine.

10. STEP 10

    

    Cook the pickle over low heat, covered, for another 20 minutes. Taste the soup for salt and add more salt if necessary. Let the finished soup steep under the lid for 20 minutes and pour into plates. Serve pickle with sour cream.

Comments on the recipe

Adeline

25.09.2023

4.8

In winter I often cook rassolnik. In addition to beef, you can cook it with pork.

Natalia M

25.09.2023

5

My whole family loves the classic rassolnik with barley and beef. My daughter especially loves it, so I didn’t add tomato paste, which she doesn’t like. Otherwise, I cooked the soup following the steps in the recipe. I really like to pre-cook the aromatic broth, then the soup will turn out much tastier. This time I used beef bones. Among other things, I added a couple of sprigs of dill to the broth; I think it flavors the beef well. I soaked the pearl barley in the evening and boiled it in the morning. For the dressing, I fried carrots, onions and homemade pickles. The brine was poured immediately into the pan along with the frying. The rassolnik must be allowed to brew, then all the different flavors will combine and the soup will turn out rich and aromatic. This is exactly what I got thanks to this recipe!