JanaBy Jana      

November 9, 2014

Rassolnik 0 5 0

As unusual as it sounds, the soup is deliciously tart and hearty.

  • Prep: 15 mins
  • Cook: 2 hrs
  • 15 mins

    2 hrs

    2 hrs 15 mins

  • Yields: 4 Servings


1Heat the oil in a large saucepan or Dutch oven over high heat. Add the meat and cook, stirring often, until browned. Transfer to a plate.


3Add the onion and cook on medium, stirring occasionally until soft and translucent. Add the shredded carrots, parsley root or parsnips, celery, garlic, herbs and red pepper flakes; cook, stirring, until soft and fragrant.


5Return the meat; add water, about 11/2 teaspoons of salt and barley. Bring to a boil; skim the surface with a large spoon to remove any scum. Reduce heat to low and simmer, partially covered, for 1 hour.


7Then add potatoes and continue cooking until the meat and potatoes are tender, for about 1/2 an hour to 45 minutes more. Add the tomato and pickles; cook for about 5 minutes.


9If the soup needs salt, add about 1/4 cup of the Pickling brine and then taste again; add some more if needed.To serve, ladle the hot soup into bowls, garnish with chopped fresh parsley and dill.


11Its traditionally served Rassolnik with a bit of sour cream.


1 tablespoon of oil

1 pound beef or veal stew meat, cut in bite size pieces

1 onion, finely chopped

2 garlic cloves, crushed

1 teaspoon Herbs De Provence, rubbed in palms of your hands

1/2 teaspoon red pepper flakes

6-7 cups water

salt to taste

1/3 cup pearled barley, rinsed and drained

2 medium Russet potatoes, peeled and cut into 1/4- inches cubes

1 medium carrot, peeled and shredded

1 parsley root or parsnip, peeled and shredded

2 celery ribs, peeled and thinly sliced

1 large meaty tomato, peeled, seeded and finely chopped

4 medium pickles - peeled and finely chopped

Chopped fresh parsley and dill for garnish


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