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.
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
Rinse and coarsely cut the meat, and then add the peeled onion, carrot, bay leaf and pepper beans. Cook for an hour.
Rinse the pearl barley with cold water. Add it to the stock and cook for 30 mins more.
Peel and dice the potatoes, then add them to the broth.
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.
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.
The rassolnik is served with sour cream and herbs.
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It is popular Ukrainian home recipe. This appetizer is very nutritious and beneficial; however it can be served during fasting. The dish is very easy-to-cook and won’t take long to be made. It could be served as both appetizer and side dish.