Russian Rassolnik Soup
By
Jean Ray
@Sheepdoc
1
Ingredients
-
12 cwater
-
1 lbbeef, cut in bite-sized pieces
-
1/4 cbarley
-
1/2 Tbspsalt
-
3medium potatoes, diced
-
1carrot, thinly sliced
-
1 1/2 cdill pickles, diced
-
4 Tbspolive oil
-
1carrot, grated
-
1onion, finely diced
-
2celery stalks, finely sliced
-
1 Tbspketchup or tomato paste
-
2 Tbspdill
-
2bay leaves
-
1/2 tspground black pepper
-
·sour cream
How to Make Russian Rassolnik Soup
- 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.