Leningradsky rassolnik with meat and pearl barley

Step-by-step preparation

Cooking time: 2 hr 40 mins

1. STEP 1

   

   How to cook Leningradsky rassolnik? Prepare all the products listed on the list.

2. STEP 2

   

   The first step is to prepare the broth. For the pickle, I used beef pulp and meat on the bone. So, rinse the meat and place it in the pan. Wash one carrot thoroughly, cut off the tails and add to the beef. Pour the required amount of water and place the pan on the stove. After boiling, skim off the foam, reduce the flame to low and simmer the broth for about two hours. Open the lid of the pan slightly.

3. STEP 3

   

   Meanwhile, rinse the pearl barley and then fill it with cold water. Leave it this way for 1.5-2 hours so that the cereal swells.

4. STEP 4

   

   After the specified time, rinse the pearl barley again to clean water. Pour boiling water over it and leave for 20-25 minutes.

5. STEP 5

   

   Cut pickled or pickled cucumbers into small pieces. These can be cubes, bars or thin semicircles. Place them in the frying pan. Pour in 1 tbsp. vegetable oil and simmer over low heat, covered, for 20 to 30 minutes. Open the lid periodically and stir the cucumbers.

6. STEP 6

   

   Peel the potatoes, rinse and cut into small cubes.

7. STEP 7

   

   Remove the meat and carrots from the pan. Add pearl barley to the broth. Cook at low simmer for about 20 minutes.

8. STEP 8

   

   At this time, fry. Peel the carrots. Rinse the leeks and carrots under cold running water. Instead of leeks, you can use regular onions. Chop the carrots and onions in a way that suits you. Heat the remaining vegetable oil in a frying pan and fry the onions and carrots, stirring for several minutes.

9. STEP 9

   

   After the allotted time, add the potatoes and bay leaf to the pan. Cook for about 15 more minutes.

10. STEP 10

    

    Next, add the roast to the soup.

11. STEP 11

    

    After 3-5 minutes, place the cucumbers in the pickle and pour in the required amount of brine. Mix everything, taste it. Add salt and spices to taste. At the end of cooking, sprinkle the soup with fresh herbs, simmer for a minute and remove the pan from the stove.

12. STEP 12

    

    When serving, offer the meat and ground black pepper on each person's plate.

Comments on the recipe

Natalia M

25.09.2023

4.9

Although rassolnik is considered a “winter” soup, I cook it with meat and barley all year round. This time I chose the Leningradsky Rassolnik recipe. I also made soup from beef, but I had meat on the bone. Therefore, I first boiled it until tender, and then separated it from the bone and cut it into pieces. At the same time I boiled the soaked pearl barley. I grated the cucumbers and carrots on a coarse grater, although my daughter loves pickle soup, the vegetables must be well chopped) I would really like to try leeks, but it’s not so easy to find here. I decided to replace the onions with white stems of young onions, they also turned out to be small rings) The taste is softer in any case. I took half a glass of brine for two liters of water, which was quite enough for us. For spices I added a little smoked paprika, a mixture of peppers and dried dill. The result was a rich, satisfying pickle with spicy notes. Delicious!

Siberian

25.09.2023

4.7

Leningradsky rassolnik has been one of the favorite soups in our family since Soviet times. After all, they used to always say that you should definitely have soup for lunch! This version of pickle is very rich and aromatic. And what is important for me is that it is prepared without tomato paste, which I don’t really like in pickle sauce. This is exactly how rassolnik in our family has been cooked with bones and pickles for three generations of women. I cooked it with onions rather than leeks, which in my opinion is more traditional. And also, to my taste, I grated the cucumbers and carrots on a coarse grater, since that’s what we’re more used to. The rassolnik turned out, as expected, very tasty, filling, and the whole family dined with great pleasure! Thank you for a delicious lunch!

Cherry

25.09.2023

4.6

Rassolnik has been my favorite dish since childhood. The first experiments and attempts to prepare it were not particularly successful. The main problem was over-salting and cucumbers losing their appetizing shape. Then I came to the conclusion that they should be squeezed thoroughly before being immersed in the broth. The problem immediately disappeared! Now my pickle is perfect. I wish you the same results! Great recipe!

Lena

25.09.2023

4.9

Good afternoon Thanks for the recipe! Today I prepared pickle soup for the first time, which I like.

Alina

25.09.2023

4.9

Thank you! I will try Leningrad rassolnik! Instead, I'll give you this recipe:

Maslova Tatyana

25.09.2023

4.9

Leningradsky rassolnik is now one of my favorite first courses, which is understandable. All products are available, and the soup itself is very tasty and not difficult to prepare. Thanks for the recipe.