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!
Along with vareniki and salo, galushki is a very popular Ukrainian dish. It is a dumpling made of dough then boiled in water, milk or broth. They are cooked mostly with flour, adding semolina, cottage cheese or grated apples. The galushki are easily cooked, and their recipes aren’t very varied. However, there are some variants that depend on a reg
Unmistakable smell, inimitable taste, different recipes are the main characteristics of salo, the visit card of generous Ukrainian soil. Salo is a principal national dish of Ukraine that always is present on festive table.
Salo is an animal fat, mostly, the pork one. It contains lots of A, D, E vitamins, and carotene. There are a lot of recipes of
The pumpkin dishes are very common in traditional Ukrainian cuisine. In general, the pumpkin came from America, however the Ukrainians had caught the fancy of it therefore as of today it is one of the protagonists of Ukrainian fare.
The national dishes of pumpkin are multifaceted. It can be used to make thin pancakes, pies, cookies, porridge and p
Pastry with poppy-seed stuffing is very popular in Ukrainian cuisine. The most frequent guest on Ukrainian table is poppy-seed roll. It is made of short pastry and baked in oven. This dish has an inimitable aroma and extraordinary taste.
Poppy-seed roll's traditional recipe has no other stuffing. But today, each housewife adds something special to
