Rassolnik (Рассольник (rassolnik))
Overview
Rassolnik is a Russian soup built around pickled cucumbers and their brine, which give it a pleasant sour and salty taste. It is usually made with a meat or kidney broth and contains pearl barley, potatoes, carrot and onion, with chopped pickles added towards the end. Some versions use chicken or are made meatless during fasting periods. It is served hot with a spoonful of smetana and fresh dill. Rassolnik is a hearty, everyday soup in Russia and is often served in canteens and family kitchens.
Pictures
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History
Soups using pickle brine have been made in Russia for centuries, and rassolnik takes its name from rassol, the Russian word for brine. Older versions used kidneys and offal, while modern home cooks often use beef or chicken. It became a standard soup in Soviet canteens and remains popular today. It is still cooked across Russia and neighbouring countries.
Main ingredients
Pickled cucumbers, pearl barley, potatoes, beef or kidneys, carrot, pickle brine. The soup is built on meat broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Recipe outline serves 4 · ~110 min
Ingredients
- 500 g beef on the bone
- 80 g pearl barley, soaked
- 3 potatoes, 1 carrot, 1 onion
- 3 pickled cucumbers, grated
- 150 ml pickle brine
- smetana, dill
Allergens: Contains: Gluten, Milk. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Simmer the beef in 2 l water for 1 hour, then add the barley and cook for 30 minutes.
- Add potatoes and cook for 10 minutes.
- Fry onion, carrot and pickles and add with the brine.
- Simmer 10 minutes, season and serve with smetana and dill.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.