Table of contents:
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19
meat (beef) - 1 kg
water - 4 liters
potatoes - 5 pcs.
pickled cucumbers - 4 pcs.
onion - 1 pc.
carrots - 1 pc.
pearl barley - 100 g (dry);
vegetable oil - 5 tbsp.
bay leaf - 3 pcs.
salt, pepper - to taste
sour cream, herbs - when serving
- 44 kcal
- 2 h. 30 min.
- 2 h. 30 min.
Photo of the finished dish
Step by step recipe with photo
Rassolnik goes well in winter, when pickles are found in supplies, and pearl barley is satiety, which makes this soup especially in demand in cold weather. It both warms and nourishes, and just gives pleasure to enjoy the spicy-spicy taste of a wonderful Russian soup.
First you need to wash the meat, put it in a saucepan, fill it with cold water and cook. Bring to a boil, remove the foam, reduce the heat and cook for 1 hour.
Pour pearl barley with cold water and cook in a separate ladle. Cook the cereals for 30 minutes.
When the cereal is ready, tip it into a sieve and rinse under running cold water. Then send it to the pan, where the meat broth is cooked.
After 1.5 hours after the start of cooking the broth, add coarsely chopped potatoes to the pan with meat and pearl barley.
Peel the carrots, grate them on a coarse grater, cut the onions into thin half rings, put them in a pan with vegetable oil.
Fry until almost completely cooked.
Cut the pickled cucumbers into small slices and cook in a separate ladle. Boil the cucumbers for 25 minutes, until fully cooked. Then put the prepared pickles together with fried carrots and onions into a saucepan. Add bay leaves, salt, pepper, whatever spices you like. Bring the pickle to a boil and cook for 15 minutes.
A delicious, rich pickle with pearl barley is ready. You can add sour cream and herbs to the plate.
Enjoy your meal!