Rassolnik is a traditional Russian soup made from pickled cucumbers, pearl barley, and beef.
- 8-10 cups chicken broth (you can also use beef, pork or vegetable broth)
- ½ cup cooked meat, chicken, beef, pork (optional, save from making broth or cook in the broth)
- 2-3 potatoes, peeled and cut into small pieces
- ¼ cup pearled barley
- ½ Tablespoon butter
- 1 onion, minced
- 1 carrot, shredded
- 1 cup shredded pickles,
- salt, pepper
- serves 6-8
- Bring the chicken broth to a boil.
- Add the potatoes and barley to the soup. Reduce the heat to a simmer and keep the soup covered as it cooks.
- Meanwhile, heat ½ Tablespoon of butter in a skillet. Add the onion and carrot. Season with salt and pepper. Cook for about 5 minutes, until they are softened. Add to the soup.
- Shred the pickles on a box grater and add to the soup. You can also add a bit of the pickling brine to the soup. It gives the soup a nice zip.
- Cook for 30-40 minutes, until the potatoes and barley are cooked through. Season with salt and pepper, if needed.
- Garnish the soup with some finely minced herbs, parsley, dill, scallions, etc. Serve with a dollop of sour cream.