Rassolnik with pork and pearl barley

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to cook rassolnik with pork and pearl barley? Prepare the necessary products. It is better to take the meat on the bones, not too lean, then the broth will be tastier and richer. Cucumbers for pickle are best suited to be salted, not pickled. But they are not so easy to find now. Then take homemade salting, not store-bought ones, they don’t have much vinegar.

2. STEP 2

   

   Rinse the barley well under running cold water until the water becomes clear. Remove any trash from it. Soak the cereal in cold water for 30 minutes.

3. STEP 3

   

   Place the meat in a saucepan with cold, clean water. Use filtered or bottled water as it will affect the flavor of the soup. I have a 4 liter saucepan. Place the pan over medium heat.

4. STEP 4

   

   Wait for the water to boil, remove the resulting foam with a slotted spoon. If you miss this moment, the broth will become cloudy and ugly. Turn the heat to low and cover the pan with a lid. Cook the broth with meat for a total of 1.5 hours.

5. STEP 5

   

   After half an hour of cooking the broth, add pearl barley into it. First drain the water in which it was soaked. Add salt. First add a small amount so as not to oversalt, as we will pour in a glass of salty brine. Leave the broth to cook further, this time with barley.

6. STEP 6

   

   While the broth is cooking, prepare the vegetables. Cut the peeled onion into small cubes.

7. STEP 7

   

   Wash and peel the carrots well. Grate it on a coarse grater.

8. STEP 8

   

   Also grate the cucumbers. I prefer to grate them rather than cut them. This makes it both more beautiful and tastier.

9. STEP 9

   

   Wash the potatoes, peel and cut into medium pieces.

10. STEP 10

    

    Rinse the greens and dry with a paper or simple towel. Cut it up.

11. STEP 11

    

    Make a fry. Pour vegetable oil into the frying pan. Add onions and carrots. Fry them for a few minutes, stirring occasionally.

12. STEP 12

    

    Add cucumbers to vegetables. Pour in a glass of brine. Stir and simmer the vegetables a little. I cover the pan with a lid and simmer them over low heat for about 10 minutes. Cucumbers, due to the fact that they are grated, will quickly become soft.

13. STEP 13

    

    Add tomato paste to the frying, stir. Fry the vegetables without a lid until the liquid has completely evaporated.

14. STEP 14

    

    15 minutes before the end of cooking the broth, remove the meat; it will already have time to cook. Add potatoes to the broth. Cool the meat a little and then cut into small pieces. Return the meat back to the broth.

15. STEP 15

    

    When the potatoes are cooked (about 10 minutes after adding them), add the frying to the soup. Wait until it boils and simmer the soup for about 5 more minutes.

16. STEP 16

    

    Add bay leaf, peppercorns and chopped herbs. Wait until it boils again and turn off the heat. Cover the pan with a lid and let the soup simmer for 15 minutes. When serving, add a spoonful of sour cream to the serving. Bon appetit!

Comments on the recipe

lilia

02.12.2023

4.7

This pickle will be delicious even without meat.

Natalia M

02.12.2023

4.7

We love rassolnik, but I cook it mainly with rice, since my family doesn’t like pearl barley. And I love it) I took the risk of cooking with her. I immediately cut the meat into small pieces so that it could cook faster. I salt the meat immediately after boiling, so all the foam rises to the surface and the broth becomes clear. I also pre-soaked the pearl barley, it swelled and lightened a little. My mother taught me that pearl barley should first be boiled separately and then added to the soup. Today I cooked everything together for the first time, and to be honest I didn’t notice any difference. I was really excited about the idea of ​​grating pickles! Indeed, this way they cook faster and are generally less noticeable in the soup. Moreover, it is the same size as a carrot, it looks harmonious) Moreover, the frying is seasoned with tomato, which is absolutely lovely. In general, I will add this soup to my list of first courses. The children ate this soup with pleasure. It is very tasty, rich, satisfying. And so spicy) Thank you!