Russian Rassolnik Soup

Name: Russian Rassolnik Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 12
Cuisine: Eastern European
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

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By Jean Ray
@Sheepdoc

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

Rating:

★★★★☆ 1 vote4

Comments:

1 Comment

Serves:

Prep:

10 Min

Cook:

50 Min

Method:

Stove Top

Ingredients

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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

How to Make Russian Rassolnik Soup

Step-by-Step

Boil water, beef, and barley with 1/2 Tbsp salt 30 minutes. Skim off scum that comes to the top.
Saute pickles with 1 T olive oil over medium high heat a few minutes.
Add pickles, potatoes, and sliced carrots to soup and cook 10 minutes.
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.
Add bay leaves, pepper, dill and more salt if needed. Simmer 2 minutes or until potatoes are soft.
Serve with sour cream and extra dill.