📝 About This Recipe
Rassolnik is a cornerstone of Russian comfort food, a unique 'sour-salty' soup that dates back to the 15th century. This rustic masterpiece balances the earthy nuttiness of pearl barley with the sharp, acidic punch of brined pickles and a rich, savory broth. It is a soul-warming dish that perfectly captures the ingenuity of Slavic cuisine, turning humble pantry staples into a sophisticated symphony of flavors.
🥗 Ingredients
The Broth and Grains
- 500 grams Beef chuck or brisket (cut into 1-inch cubes)
- 2.5 liters Water (filtered)
- 1/2 cup Pearl barley (rinsed thoroughly)
- 2 pieces Bay leaves
- 5-6 pieces Black peppercorns (whole)
The Vegetables
- 3 medium Potatoes (peeled and cubed)
- 1 large Carrot (grated)
- 1 medium Yellow onion (finely diced)
- 3-4 large Dill pickles (fermented/brined, not vinegar-based; grated or finely chopped)
- 1/2 to 1 cup Pickle brine (strained from the jar)
- 2 tablespoons Sunflower oil (for sautéing)
- 1 tablespoon Tomato paste (optional, for depth of color)
Finishing and Garnish
- 1/2 bunch Fresh dill (finely chopped)
- 1/4 bunch Fresh parsley (finely chopped)
- 1 dollop per bowl Sour cream (Smetana) (high fat content preferred)
- to taste Salt and Black pepper (be careful with salt due to pickles)
👨🍳 Instructions
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1
Place the beef cubes in a large soup pot and cover with 2.5 liters of cold water. Bring to a boil, then immediately reduce heat to low. Skim off any foam that rises to the surface to ensure a clear broth.
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2
Add the bay leaves and peppercorns to the pot. Simmer the beef partially covered for about 40 minutes.
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3
While the beef simmers, prepare the barley. In a separate small pot, boil the rinsed barley in 2 cups of water for 20 minutes until semi-soft. Drain and rinse with cold water; this prevents the soup from becoming cloudy or slimy.
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4
Add the par-cooked barley and the cubed potatoes to the main soup pot with the beef. Continue simmering for another 15 minutes.
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5
In a skillet, heat the sunflower oil over medium heat. Sauté the onions until translucent, about 5 minutes.
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6
Add the grated carrots to the skillet and sauté for another 5 minutes until they turn the oil a beautiful golden-orange hue.
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7
Stir in the tomato paste (if using) and the chopped pickles into the skillet. Cook for 3-4 minutes to mellow the acidity of the pickles and concentrate their flavor.
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8
Transfer the sautéed vegetable mixture (the 'zazharka') from the skillet into the soup pot.
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9
Pour in 1/2 cup of the pickle brine. Taste the broth; if you prefer a sharper tang, add the remaining brine.
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10
Simmer everything together for a final 10 minutes to allow the flavors to marry. The potatoes should be tender and the barley soft but chewy.
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11
Taste for seasoning. Add salt only if necessary, as the pickles and brine provide significant saltiness. Stir in half of the fresh herbs.
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12
Turn off the heat, cover the pot, and let the soup 'rest' for at least 15 minutes. This resting period is crucial for the authentic Rassolnik flavor profile.
💡 Chef's Tips
Always use naturally fermented pickles (found in the refrigerated section) rather than vinegar-pickled ones for the most authentic flavor. Pre-cooking and rinsing the barley is the secret to a clear, appetizing broth rather than a thick, starchy one. If the soup feels too thick the next day, thin it with a little more broth or water as the barley continues to absorb liquid. For a vegetarian version, substitute the beef with dried porcini mushrooms for an equally deep umami profile. Don't skip the resting time; like many Russian soups, Rassolnik often tastes even better the following day.
🍽️ Serving Suggestions
Serve piping hot in deep bowls with a generous dollop of cold sour cream (Smetana) in the center. Accompany with a thick slice of toasted dark rye bread or Borodinsky bread rubbed with a clove of raw garlic. Pair with a small chilled glass of premium vodka to cut through the richness and acidity. Garnish with extra fresh dill and a few cracks of black pepper just before serving. Provide extra pickles on the side for those who crave an even more intense sour profile.