Hearty Rassolnik Soup with Barley and Pickles

Fragrant, satisfying, tasty — pleasure in every spoon! Classic rassolnik with barley and pickles — a soup familiar to everyone since childhood. This is a great first course option for the whole family for lunch. Prepare this pickle, and the whole family will be happy!
cook time: 45 min
Ivy Ramsay
Hearty Rassolnik Soup with Barley and Pickles

Nutrition Facts (per serving)

33
Calories
5g
Carbs
2g
Protein

Ingredients (5 portions)

Basic:

Onion 1 pc
Garlic 1 clove
Salt to taste
Bouillon 2.5 l
Pepper to taste
Potato 2 pc
Tomato paste (optional) 100 g
Carrot 1 pc
Salted cucumbers 2 pc
Greenery to taste
Pearl barley 0.5 cup
Celery stalk to taste

Recipe instructions

Step 1

Step 1
How to make classic rassolnik with barley, potatoes and pickles? Prepare the following ingredients. Prepare meat broth in advance from beef or chicken; you can also cook vegetarian soup in water. I usually cook pickle soup without tomato paste, but here I decided to add it for variety — it’s optional. Spices include salt, black peppercorns, allspice.

Step 2

Step 2
Rinse pearl barley until clean.

Step 3

Step 3
Add washed pearl barley to the hot broth and cook over medium heat for about 20-30 minutes.

Step 4

Step 4
For pickle soup, it is better to take sour, very salty cucumbers. If the cucumbers are ordinary, then it is recommended to add the cucumber brine itself to the pickle. Remove the pickled cucumbers from the brine and grate on a coarse grater.

Step 5

Step 5
Wash the potatoes, dry them, peel them. Cut into cubes. Before the potatoes turn, put them in water.

Step 6

Step 6
Peel carrots, onions, garlic. Rinse the celery. Grate the carrots on a coarse grater, finely chop the onion, celery, and garlic.

Step 7

Step 7
Fry vegetables in a heated frying pan with oil, adding tomato paste if desired.

Step 8

Step 8
After 20-30 minutes, add chopped potatoes to the pearl barley and continue cooking over medium heat.

Step 9

Step 9
After about 10 minutes, add the fried vegetables to the soup. Add salt to taste.

Step 10

Step 10
After another 10 minutes, add the grated pickled cucumber. Add black pepper and sweet peas to the soup.

Step 11

Step 11
Boil the pickle with cucumbers for another 5 minutes and turn off the heat. Add chopped fresh herbs. Let the soup sit on the stove for 10 — 15 minutes, after which it is ready to serve.

Step 12

Step 12
When serving in rassolnik, add fresh sour cream and herbs to each plate, if desired. Bon appetit!

Additional rubrics

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