Меню

Home / Recipes / Soups / Rassolnik

Rassolnik

Type: Soups
Servings: 6
Ready in: 1,5 hours
Calories: Middle
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!

We recommend

The spotykach is commonly confused with liquors however there is a significant difference. The spotykach is sweeter, denser and more aromatic, and it is reckoned to be a dessert beverage. Following these directions any fruits can be used, nevertheless the recipe with blackcurrants is considered to be the classic one.
Read more
It is a contemporary Ukrainian cuisine’s salad. They say that it was invented by the chef of Chernivtsi restaurant “Dnister” in 1960s. Also, this salad gained prize-winning place at the all-USSR culinary contest.
Read more
If you've read 'Evenings on a Farm near Dikanka' by Russian classical writer Nikolai Gogol, you surely remember how adroitly one of the characters ate vareniki with sour cream that flew into his mouth by themselves. Of course, traditional Ukrainian vareniki don't have such super skills, but their taste is sure to make you think of the Ukrainian cui
Read more
Meat jelly is thick jelly-like dish from meat broth with garlic and spices. It is traditionally served in Ukraine at winter festivities and Easter. You'll need water, meat (regularly pork), spices and some vegetables in order to make meat jelly. The latter ones are used only in boiling process, but are not added to the dish. Meat with bones contain
Read more