russian rassolnik soup
(1 rating)
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Adapted from a Buzzfeed Sochi party suggestions site, originally from Natasha's Kitchen blog.
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(1 rating)
yield
12 serving(s)
prep time
10 Min
cook time
50 Min
method
Stove Top
Ingredients For russian rassolnik soup
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12 cwater
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1 lbbeef, cut in bite-sized pieces
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1/4 cbarley
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1/2 Tbspsalt
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3medium potatoes, diced
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1carrot, thinly sliced
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1 1/2 cdill pickles, diced
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4 Tbspolive oil
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1carrot, grated
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1onion, finely diced
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2celery stalks, finely sliced
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1 Tbspketchup or tomato paste
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2 Tbspdill
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2bay leaves
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1/2 tspground black pepper
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sour cream
How To Make russian rassolnik soup
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1Boil water, beef, and barley with 1/2 Tbsp salt 30 minutes. Skim off scum that comes to the top.
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2Saute pickles with 1 T olive oil over medium high heat a few minutes.
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3Add pickles, potatoes, and sliced carrots to soup and cook 10 minutes.
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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.
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5Add bay leaves, pepper, dill and more salt if needed. Simmer 2 minutes or until potatoes are soft.
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6Serve with sour cream and extra dill.
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