Hearty Beef and Barley Rassolnik Soup

Incredibly tasty and aromatic. Youʼll definitely want more! Classic rassolnik with pearl barley and beef is a nutritious and very tasty soup, which comes in handy during the cold season. Everyone will enjoy this aromatic meat broth with the addition of pickles, brine, vegetables, meat and pearl barley.
cook time: 2h 30 min
Ava Prescott
Hearty Beef and Barley Rassolnik Soup

Nutrition Facts (per serving)

48
Calories
2g
Fat
5g
Carbs
3g
Protein

Ingredients (6 portions)

Bouillon:

Onion 1 pc
Water 2.5 l
Bay leaf 2 pc
Beef 600 g
Carrot 150 g
Peppercorns 8 pc

Soup:

Onion 1 pc
Salt to taste
Potato 4 pc
Tomato paste 50 g
Carrot 1 pc
Vegetable oil 2 tbsp
Salted cucumbers 3 pc
Pearl barley 100 g
Brine 100 ml

Recipe instructions

Step 1

Step 1
How to make classic rassolnik with barley, beef and pickles? Very simple. To begin, prepare the necessary ingredients according to the list.

Step 2

Step 2
Rinse the beef. Place the beef in a large saucepan, cover with cold water and place over high heat. Bring to a boil, skimming off the foam. The article on saucepans, link at the end of the recipe, will help you choose the ideal pan.

Step 3

Step 3
Add whole peeled onion and carrots. If you have parsley root, add that too. The soup will only taste better. Simmer over low heat for about 1 hour. Add bay leaves and peppercorns and cook for another 30-40 minutes.

Step 4

Step 4
Now prepare the ingredients for the soup. You can replace pearl barley with rice or buckwheat. Tomato paste in this recipe can be replaced with tomatoes in their own juice, fresh tomatoes or ketchup.

Step 5

Step 5
Rinse the pearl barley and soak for 2-3 hours in cold water. Read about the selection and preparation of pearl barley in the article on this topic. Find the link at the end of this recipe.

Step 6

Step 6
Then drain the water, boil the cereal in one liter of boiling salted water under a lid until cooked and excess moisture has boiled away.

Step 7

Step 7
Peel the potatoes and cut into cubes or small cubes.

Step 8

Step 8
Peel the carrots and also cut into cubes.

Step 9

Step 9
Cut the pickled cucumbers into cubes. Cucumbers for pickle are traditionally taken salted; if you can’t find these, then take pickled ones.

Step 10

Step 10
Peel the onion, cut into small cubes or quarter rings, as you like.

Step 11

Step 11
Remove the finished meat from the broth, separate from the bones and cut into medium pieces.

Step 12

Step 12
Strain the broth and return to medium heat.

Step 13

Step 13
Add potatoes and cook for about 10 minutes.

Step 14

Step 14
While the potatoes are cooking, heat the vegetable oil in a frying pan. Add the onion and fry for 2-3 minutes. Read about how to choose the perfect frying pan, as well as how to choose the right oil for frying, in separate articles, links at the end of the recipe.

Step 15

Step 15
Add carrots, cucumbers and tomato paste. Fry, stirring, for about 5 minutes.

Step 16

Step 16
Pour the cucumber brine into the pan and bring to a boil.

Step 17

Step 17
Place the vegetables from the frying pan, pearl barley, and chopped beef into the pan. Add salt to the soup and cook over low heat, covered, stirring, for 5-7 minutes. Cooking times are approximate, depending on your products, technique and personal preferences.

Step 18

Step 18
Turn off the heat. Let the soup simmer, covered, for 10 minutes.

Step 19

Step 19
Pour rassolnik with beef and pearl barley into plates and serve, sprinkled with fresh herbs. Bon appetit!

Additional rubrics

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