Russian Rassolnik Soup
By
Jean Ray
@Sheepdoc
1
Adapted from a Buzzfeed Sochi party suggestions site, originally from Natasha's Kitchen blog.
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
Step-By-Step
1Boil water, beef, and barley with 1/2 Tbsp salt 30 minutes. Skim off scum that comes to the top.
2Saute pickles with 1 T olive oil over medium high heat a few minutes.
3Add pickles, potatoes, and sliced carrots to soup and cook 10 minutes.
4Meanwhile, 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.
5Add bay leaves, pepper, dill and more salt if needed. Simmer 2 minutes or until potatoes are soft.
6Serve with sour cream and extra dill.
