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Russian · Soups
Rassolnik Soup
A traditional warming soup with pickled cucumbers and pearl barley—perfect for a hearty family lunch.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Make the broth. Cover the meat with water and simmer for about 40–60 minutes until cooked through. Remove the meat and cut it into chunks.
2
Prepare the pearl barley. Rinse the barley and add it to the broth. Simmer for roughly 20–25 minutes.
3
Add the potatoes. Cut the potatoes into cubes and add them to the soup.
4
Make the soffritto. In a skillet, sauté the onion and carrot. Add the grated pickled cucumbers and braise briefly.
5
Bring it all together. Add the soffritto, the cooked meat, bay leaf, and seasonings to the soup. Simmer for another 10–15 minutes.
6
Finish. Stir in the fresh herbs and let the soup rest for a bit.
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