Russian Rassolnik Soup

Russian Rassolnik Soup

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Jean Ray


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


★★★★☆ 1 vote

10 Min
50 Min
Stove Top


  • 12 c
  • 1 lb
    beef, cut in bite-sized pieces
  • 1/4 c
  • 1/2 Tbsp
  • 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
  • 2
    bay leaves
  • 1/2 tsp
    ground black pepper
  • ·
    sour cream

How to Make Russian Rassolnik Soup


  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.

Printable Recipe Card

About Russian Rassolnik Soup

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

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