Hearty Rassolnik with Stewed Meat and Barley

Thick, rich, quick. Any housewife can handle it. Rassolnik with stewed meat and pearl barley is hearty with a rich and bright taste. It cooks faster than the classic one, since soaked barley and stew are used as meat. Season the finished pickle with sour cream and sprinkle with herbs.
cook time: 1h
Owen Truitt
Hearty Rassolnik with Stewed Meat and Barley

Nutrition Facts (per serving)

51
Calories
3g
Fat
4g
Carbs
2g
Protein

Ingredients (8 portions)

Basic:

Salt to taste
Water 2.7 l
Potato 400 g
Tomato paste 1 tbsp
Carrot 150 g
Bulb onions (Medium bulb) 1 pc
Vegetable oil (For roasting) 2 tbsp
Dry spices to taste
Salted cucumbers 300 g
Greenery (Parsley or dill) to taste
Pearl barley 100 g
Brine 0.5 cup
Stew 300 g

Recipe instructions

Step 1

Step 1
How to cook pickle soup with stewed meat and barley? Prepare all the necessary products. The basis of this soup is pickles. It is better to take them sour and saltier so that the taste of the soup is richer. Stew is suitable from any type of meat. The main thing is that the stew should not contain anything other than meat, salt and spices; there should be at least 80% meat. From spices, choose any mixture for meat.

Step 2

Step 2
To make pearl barley cook faster, soak it first. To do this, rinse it in several waters, fill it with warm water in a ratio of 1:3 and leave for 1.5-2 hours. After time has passed, drain the water through a sieve to wash out the starch and reduce the mucus and cloudiness associated with pearl barley. Leave the grains to drain while you prepare the rest of the ingredients.

Step 3

Step 3
Peel the onions and potatoes. Finely chop the onion so that it boils better. Cut the potatoes into medium pieces.

Step 4

Step 4
If you take cucumbers with rough skin and large seeds, you need to peel them and remove the seeds. Keep in mind that this will reduce the weight of the cucumbers, so initially take more of these cucumbers. Peel and wash medium carrots. Grate the cucumbers and carrots on a coarse grater. This will help the vegetables release their juices better.

Step 5

Step 5
Take a five-liter saucepan. In such a pan it will be more convenient to stir the soup and it will not boil away. To speed up the process, boil the required amount of water over high heat and cover. Place the drained barley into the water, bring to a boil and reduce the heat to medium. Cook for 10 minutes.

Step 6

Step 6
Add the chopped potatoes to the pan and cook for 15 minutes over medium heat.

Step 7

Step 7
Pour vegetable oil into a frying pan heated over medium heat. Fry the onion first. After 5 minutes, add the carrots, stir and leave for another 5 minutes. Fried onions and carrots release their taste better.

Step 8

Step 8
Add tomato paste and grated cucumbers to the vegetables. Stir and simmer for another 5 minutes. This way the cucumbers will add brightness to the taste of the pickle.

Step 9

Step 9
Place the roast in the pan.

Step 10

Step 10
Place the stew after the vegetables. Add spices and bring to a boil. After 10 minutes, taste it. If there is not enough salt and acid, add brine. Add in small portions and then taste. Overdoing it with brine can easily spoil the taste of the soup. If everything is enough, remove the soup from the heat and let it sit for 10 minutes, covered. Bon appetit!

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