Hearty Leningrad Rassolnik with Meat and Barley

Nourishing, rich, for lovers of delicious food! Leningrad rassolnik is prepared with meat broth. The required ingredients are cucumbers and brine. The soup is very easy to prepare. Adults and children will like it. Serve the pickle with sour cream and a pinch of allspice.
cook time: 2h 40 min
Ivy Ramsay
Hearty Leningrad Rassolnik with Meat and Barley

Nutrition Facts (per serving)

48
Calories
2g
Fat
5g
Carbs
2g
Protein

Ingredients (12 portions)

Basic:

Salt to taste
Water (the amount of water can be more or less, depending on how thick the soup you want to end up with.) 2.5 l
Potato 5 pc
Beef 300 g
Carrot 2 pc
Vegetable oil 4 tbsp
Dry spices to taste
Salted cucumbers 4 pc
Leek 1 pc
Pearl barley 0.5 cup
Brine (taste) 0.5 cup

Recipe instructions

Step 1

Step 1
How to cook Leningradsky rassolnik? Prepare all the products listed on the list.

Step 2

Step 2
The first step is to prepare the broth. For the pickle, I used beef pulp and meat on the bone. So, rinse the meat and place it in the pan. Wash one carrot thoroughly, cut off the tails and add to the beef. Pour the required amount of water and place the pan on the stove. After boiling, skim off the foam, reduce the flame to low and simmer the broth for about two hours. Open the lid of the pan slightly.

Step 3

Step 3
Meanwhile, rinse the pearl barley and then fill it with cold water. Leave it this way for 1.5-2 hours so that the cereal swells.

Step 4

Step 4
After the specified time, rinse the pearl barley again to clean water. Pour boiling water over it and leave for 20-25 minutes.

Step 5

Step 5
Cut pickled or pickled cucumbers into small pieces. These can be cubes, bars or thin semicircles. Place them in the frying pan. Pour in 1 tbsp. vegetable oil and simmer over low heat, covered, for 20 to 30 minutes. Open the lid periodically and stir the cucumbers.

Step 6

Step 6
Peel the potatoes, rinse and cut into small cubes.

Step 7

Step 7
Remove the meat and carrots from the pan. Add pearl barley to the broth. Cook at low simmer for about 20 minutes.

Step 8

Step 8
At this time, fry. Peel the carrots. Rinse the leeks and carrots under cold running water. Instead of leeks, you can use regular onions. Chop the carrots and onions in a way that suits you. Heat the remaining vegetable oil in a frying pan and fry the onions and carrots, stirring for several minutes.

Step 9

Step 9
After the allotted time, add the potatoes and bay leaf to the pan. Cook for about 15 more minutes.

Step 10

Step 10
Next, add the roast to the soup.

Step 11

Step 11
After 3-5 minutes, place the cucumbers in the pickle and pour in the required amount of brine. Mix everything, taste it. Add salt and spices to taste. At the end of cooking, sprinkle the soup with fresh herbs, simmer for a minute and remove the pan from the stove.

Step 12

Step 12
When serving, offer the meat and ground black pepper on each personʼs plate.

Additional rubrics

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