Beef Barley Rassolnik: Low-Cal, Hearty Soup

The most delicious, simple products, for the whole family! Rassolnik in beef broth with barley is prepared without frying or vegetable oils, so the soup is quite low in calories. Nevertheless, it turns out to be very satisfying and rich.
cook time: 2h 30 min
Liam Carson
Beef Barley Rassolnik: Low-Cal, Hearty Soup

Nutrition Facts (per serving)

33
Calories
1g
Fat
4g
Carbs
2g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Salt to taste
Ground black pepper to taste
Water 2 l
Potato 3 pc
Bay leaf 1 pc
Beef (on the bone) 300 g
Carrot 1 pc
Salted cucumbers 3 pc
Celery root 20 g
Pearl barley 80 g
Brine 200 ml

Recipe instructions

Step 1

Step 1
How to cook pickle soup with beef broth and barley? Prepare your ingredients. To make the soup richer, choose beef on the bone. Cucumbers for pickle are traditionally taken pickled; if you can’t find these, then take regular, pickled ones.

Step 2

Step 2
Wash and peel the carrots, onions and celery.

Step 3

Step 3
Cover the meat with cold water, add a whole onion, half a carrot, celery root and bay leaf. Place the pan over moderate heat and bring the water to a boil. Skim off any foam that forms with a slotted spoon. Then turn down the heat. Boil the broth until the meat is cooked. The cooking time depends on the meat — what part of the carcass the piece is taken from, the age of the animal, and the presence of bones. My meat was cooked for 1 hour.

Step 4

Step 4
When the meat is ready, remove it, cool slightly, separate from the bones, if any, and cut into pieces. Strain the broth, discard the vegetables that were cooked in it.

Step 5

Step 5
Cut the remaining half of the carrots and pickles into cubes.

Step 6

Step 6
Return the pan with the broth to the stove, add carrots, pearl barley (rinse the cereal well beforehand) and chopped meat. Cook everything together for 40 minutes after boiling over low heat.

Step 7

Step 7
Wash the potatoes, peel and cut into cubes.

Step 8

Step 8
Add potatoes to the pan.

Step 9

Step 9
Lay out the cucumbers and pour in the brine.

Step 10

Step 10
Cook the pickle over low heat, covered, for another 20 minutes. Taste the soup for salt and add more salt if necessary. Let the finished soup brew under the lid for 20 minutes and pour into plates. Serve pickle with sour cream.

Additional rubrics

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