Beef Bone Rassolnik Soup

A popular soup with a moderately spicy and sour taste! A chic and delicious rassolnik for lunch that will be asked for again and again!
cook time: 1h
Ivy Ramsay
Beef Bone Rassolnik Soup

Nutrition Facts (per serving)

116
Calories
5g
Fat
9g
Carbs
8g
Protein

Ingredients (10 portions)

Basic:

Garlic 3 clove
Salt to taste
Ground black pepper to taste
Potato 3 pc
Bay leaf to taste
Beef 800 g
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 4 tbsp
Dry spices to taste
Salted cucumbers 4 pc
Pearl barley 130 g
Brine 1 cup
Ground red pepper to taste

Recipe instructions

Step 1

Step 1
Select beef on the bone, cut it, wash it, put it in a saucepan, fill it with cold water and cook, periodically removing the foam, for one hour.

Step 2

Step 2
Grate the carrots on a coarse grater, chop the onions, place in a frying pan heated with vegetable oil and fry, stirring constantly.

Step 3

Step 3
Chop two pickled cucumbers, add them to the pan with the carrots and onions, stirring and simmer for about five minutes. Then add three cloves of crushed garlic, black and red pepper to taste, mix and simmer for about three more minutes.

Step 4

Step 4
We rinse the pearl barley in running water and add the chopped potatoes to the pan with clean broth and continue to cook.

Step 5

Step 5
Chop two pickled cucumbers, add them to the pan along with the brine and vegetables from the pan, then bring the soup to a boil and cook for about three more minutes.

Step 6

Step 6
Add bay leaf, salt, pepper, dry spices and mix. Cover the pan with a lid and let the soup brew for about ten minutes.

Step 7

Step 7
We serve our ready-made spicy rassolnik to the dinner table. Bon appetit everyone!

Additional rubrics

Related recipes