Classic rassolnik with barley and pickles

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   How to make classic rassolnik with barley and pickles? Prepare the following ingredients. Prepare meat broth in advance from beef or chicken; you can also cook vegetarian soup in water. I usually cook pickle soup without tomato paste, but here I decided to add it for variety - it’s optional. Spices include salt, black peppercorns, allspice.

2. STEP 2

   

   Rinse pearl barley until clean.

3. STEP 3

   

   Add washed pearl barley to the hot broth and cook over medium heat.

4. STEP 4

   

   For pickle soup, it is better to take sour, very salty cucumbers. If the cucumbers are ordinary, then it is recommended to add the cucumber brine itself to the pickle. Remove the pickled cucumbers from the brine and grate on a coarse grater.

5. STEP 5

   

   Wash the potatoes, dry them, peel them. Cut into cubes. Before the potatoes turn, put them in water.

6. STEP 6

   

   Peel carrots, onions, garlic. Grate the carrots on a coarse grater, finely chop the onion, celery, and garlic.

7. STEP 7

   

   Fry vegetables in oil, adding tomato paste. Tomato paste optional.

8. STEP 8

   

   After about twenty minutes, add chopped potatoes to the pearl barley and continue cooking over medium heat.

9. STEP 9

   

   After ten minutes, add fried vegetables to the soup. Add salt to taste.

10. STEP 10

    

    After another ten minutes, add the grated pickled cucumber. Add black pepper and sweet peas to the soup.

11. STEP 11

    

    Boil the pickle with cucumbers for five minutes, turn off the heat. Add chopped fresh herbs. let the soup stand on the stove for 10 - 15 minutes and you can serve.

12. STEP 12

    

    When serving in pickle sauce, add fresh sour cream and herbs to each plate.

Comments on the recipe

Natalia M

29.08.2023

4.7

I love rassolnik and Dragunsky’s stories) And my daughter really loves this soup, she literally eats it for breakfast, lunch and dinner. I cooked rassolnik in pork broth; I had a small piece and left it in the soup. Strain the broth until it is clear. I cooked the pearl barley in the broth for half an hour. Lately, I’ve also been grating cucumbers on a coarse grater, it’s more harmonious and convenient to eat. I took homemade cucumbers, just from a pickled batch, removed the skin, it was a bit rough) This pickle is cooked quickly and simply, a very clear recipe. And how delicious it is! Sour and salty, and in a rich meat broth, just a miracle. To balance the taste, I added a teaspoon of sugar to the pan, and the soup became even tastier. All the flavors are revealed especially well after the pickle has been infused. Very tasty soup!

Maria

29.08.2023

4.9

Interesting recipe, thanks! And for lovers of rassolnik with meat, I recommend: traditional Russian soup with beef and pickles. Previously, I was very indifferent to pickles. However, the other day I cooked a simply extraordinary pickle sauce, which will now be included in the top 5 of my favorite first courses. Here is his recipe.

b.ksenich :D

29.08.2023

4.6

Amazing soup! Before cooking, I add 2 cubes of beef broth and add 1 stalk of celery to the roasted carrots and onions to make it softer. And be sure to tomato paste, without it it would be impossible to add cilantro at the end before serving! I’ve made this soup about 10 times already, it’s simple and easy, there’s essentially no meat, but it’s filling! Thank you very much for your recipe, now this soup is in my kitchen along with such titans as borscht and kharcho! :) Good health to everyone!