The rassolnik is a historically Russian main course that is why it is very common at Ukrainian table. It is made with pickled cucumbers and cucumber pickle.
Ingredients
Beef 500 g
Pearl barley 100 g
Potatoes 500 g
Pickled cucumber 200 g
Cucumber pickle 200 ml
Onions 150 g
Carrot 150 g
Bay leaf 1 pieces
Salt to taste
Ground black pepper to taste
Stages of cooking
1
Rinse and coarsely cut the meat, and then add the peeled onion, carrot, bay leaf and pepper beans. Cook for an hour.
2
Rinse the pearl barley with cold water. Add it to the stock and cook for 30 mins more.
3
Peel and dice the potatoes, then add them to the broth.
4
Chop the onion, finely grate the carrot, shred or dice the pickled cucumbers. Braise the cucumbers a little adding some broth. Add the cucumber pickle to the soup.
5
Fry the onion in vegetable oil, then add the carrot, and continue frying. Add the cucumbers, onion and carrot in soup. Add the bay leaf, salt and pepper to taste. Cool for a further 10 mins, set aside from heat.
6
The rassolnik is served with sour cream and herbs.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
It is very delicious and easy-to-cook traditional Transcarpathian dish. Usually it complements the meats. The salad can be cooked beforehand as it might be stored in the fridge in a sealed glass jar.
The banush is a traditional Hutsul dish. It is predominantly cooked during holidays or feasts in mountain area or the foothills of the Carpathian Mountains. It is always served hot. According to the legends, no one could stay indifferent after tasting this national dish.
Pampushkas are served with borsht and are Ukrainian cuisine's symbol on par with it. They have unusual taste and excellent scent that is impossible to withstand.
Pampushkas are small round dough rolls without filling. They are richly steeped with garlic sauce, which adds memorable taste and exotic scent to them.
The name 'pampushkas' has Italian an
This airy salad is definitely applied to the contemporary Ukrainian cuisine. It is better to eat the salad for breakfast, however due to high level of vitamin it can provide the energy and strength all day long.
