Russian Rassolnik Soup Recipe

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Russian Rassolnik Soup

Jean Ray

By
@Sheepdoc

Adapted from a Buzzfeed Sochi party suggestions site, originally from Natasha's Kitchen blog.


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Rating:

Comments:

Serves:

12

Prep:

10 Min

Cook:

50 Min

Method:

Stove Top

Ingredients

12 c
water
1 lb
beef, cut in bite-sized pieces
1/4 c
barley
1/2 Tbsp
salt
3
medium potatoes, diced
1
carrot, thinly sliced
1 1/2 c
dill pickles, diced
4 Tbsp
olive oil
1
carrot, grated
1
onion, finely diced
2
celery stalks, finely sliced
1 Tbsp
ketchup or tomato paste
2 Tbsp
dill
2
bay leaves
1/2 tsp
ground black pepper
sour cream

Directions Step-By-Step

1
Boil water, beef, and barley with 1/2 Tbsp salt 30 minutes. Skim off scum that comes to the top.
2
Saute pickles with 1 T olive oil over medium high heat a few minutes.
3
Add pickles, potatoes, and sliced carrots to soup and cook 10 minutes.
4
Meanwhile, saute onion 2 minutes in 3 T olive oil, then add grated carrot and celery and saute 5 minutes more, until carrots are soft. Add tomato paste or ketchup. Add this mixture to the soup.
5
Add bay leaves, pepper, dill and more salt if needed. Simmer 2 minutes or until potatoes are soft.
6
Serve with sour cream and extra dill.

About this Recipe

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: Eastern European