🇷🇺 Russia recipe
Rassolnik
Rassolnik is a uniquely Russian soup that gets its distinctive sour tang from dill pickles and their brine. Dating back to the 15th century when it was known as 'kalya,' this hearty soup combines pearl barley, beef, potatoes, and pickles in a rich broth that is simultaneously savory, sour, and deeply comforting. It is a masterclass in the Russian art of balancing bold, contrasting flavors in a single bowl.
Prep30 mins + 1 hr soak
Cook1 hr 30 mins
Serves6
Difficultymedium
Ingredients
- 400g beef chuck, cut into 3cm cubes
- 200g beef or veal kidneys (optional), cleaned and diced
- 100g pearl barley, rinsed
- 3 medium dill pickles, diced, plus 150ml pickle brine
- 3 medium potatoes, peeled and cut into 2cm cubes
- 2 medium carrots, peeled and diced
- 1 large onion, finely diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 litres beef stock
- 2 tablespoons unsalted butter
- 2 bay leaves
- Fresh dill, chopped, for garnish
- Sour cream, for serving
- Salt and freshly ground black pepper
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 260
- Protein
- 14 g
- Carbs
- 22 g
- Fat
- 12 g
