Rassolnik
Ingredients
For the soup
- 100 g barley
- 400 g beef
- 1 tablespoon oil
- 2 onions
- 1 stock cube
- 1 bay leaf
- 4 medium potatoes
- 2 carrots
- 3-4 sour pickles and their juice
- Salt and pepper
- A handful of chopped parsley
For serving
- Sour cream
- Parsley
- Rye bread
Preparation video
Rinse the barley, cover with cold water and let soak for at least 1 hour.
Cut the beef into small pieces. Pour oil into a heated pot and sear the beef pieces until golden brown. Add finely chopped onions and the soaked barley, and cook until the onions become translucent. Add the stock cube, bay leaf, and about 2 liters of water, then simmer on low heat for about 30 minutes. Add finely chopped potatoes and carrots and continue cooking for another 15 minutes.
When the soup is almost ready, add the sour pickles cut into small pieces and bring the soup to a boil again. Season with salt, pepper, pickle juice, and chopped parsley to taste. Bring the soup to a boil once more and remove from heat.
Serve with sour cream, chopped parsley, and rye bread.
Preparation
Rinse the barley, cover with cold water and let soak for at least 1 hour.
Cut the beef into small pieces. Pour oil into a heated pot and sear the beef pieces until golden brown. Add finely chopped onions and the soaked barley, and cook until the onions become translucent. Add the stock cube, bay leaf, and about 2 liters of water, then simmer on low heat for about 30 minutes. Add finely chopped potatoes and carrots and continue cooking for another 15 minutes.
When the soup is almost ready, add the sour pickles cut into small pieces and bring the soup to a boil again. Season with salt, pepper, pickle juice, and chopped parsley to taste. Bring the soup to a boil once more and remove from heat.
Serve with sour cream, chopped parsley, and rye bread.
Rassolnik
Ingredients
For the soup
- 100 g barley
- 400 g beef
- 1 tablespoon oil
- 2 onions
- 1 stock cube
- 1 bay leaf
- 4 medium potatoes
- 2 carrots
- 3-4 sour pickles and their juice
- Salt and pepper
- A handful of chopped parsley
For serving
- Sour cream
- Parsley
- Rye bread
Preparation
Rinse the barley, cover with cold water and let soak for at least 1 hour.
Cut the beef into small pieces. Pour oil into a heated pot and sear the beef pieces until golden brown. Add finely chopped onions and the soaked barley, and cook until the onions become translucent. Add the stock cube, bay leaf, and about 2 liters of water, then simmer on low heat for about 30 minutes. Add finely chopped potatoes and carrots and continue cooking for another 15 minutes.
When the soup is almost ready, add the sour pickles cut into small pieces and bring the soup to a boil again. Season with salt, pepper, pickle juice, and chopped parsley to taste. Bring the soup to a boil once more and remove from heat.
Serve with sour cream, chopped parsley, and rye bread.
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