Rassolnik - Russian Soup with Pickles

This recipe was automatically translated from Romanian. View original here
Rassolnik - Russian Soup with Pickles

Rassolnik is a traditional Russian soup, very tasty, even now when I write it on the site I feel like it ..... Very important in the recipe is the basis of the soup - that is to boil the meat and beef / veal bones well, in addition, rice or spelled is used (it must be cooked or separated or together with the meat) and vegetables, few but all in their place. And the benefits of cucumber ..... must be Natural fermented pickles, those in vinegar do not work.

I recommend you to try it, it is a household soup, full, complete, dense ..... uhh I would eat a plate :)


Beef meat
1 kg
take meat with bone - shoulder, chop - you can also use veal if you don't have time to boil the beef
White onion
3 pieces
3 pieces
2 pieces
1 tbsp
1 piece
Pickled cucumbers
5 pieces
Tomato paste
1 tbsp
Laurel leaves
2 pieces
Fresh parsley
1 piece
1 bunch
1 tbsp
salt according to taste and preferences

Step by step


Wash the meat well, put it in the pan, pour enough water to cover it well and put it to boil.


When it starts to boil, take the foam, add the bay leaf, an onion cut into quarters and the tomato cut into small pieces. When it boils evenly, turn down the heat and let it simmer for a few hours - depending on what kind of meat you use. Beef boils a lot - 3-4 hours, beef - 2-3 hours, veal - 1-2 hours.


The base of the soup is ready when the meat is very soft and comes out of the bone easily. Remove the meat from the pan and let it cool a little.


Peel the potatoes, wash them, cut them into medium pieces and add them to the soup.


After the potatoes, add the rice, turn up the heat and when it starts to simmer, turn down the heat and leave for 25-30 minutes. During this time, prepare the rest of the ingredients.


In a frying pan, fry a finely chopped onion and diced carrots in oil.


When the carrot and onion are slightly browned, add the tomato paste, mix, leave for another 2 minutes and turn off the heat.


Cut cucumbers into small cubes.


The meat is removed from the bone and cut into medium pieces.


After boiling the potatoes and rice for 25 minutes, add the meat, cucumbers and carrot frying with onion and tomato paste. Mix well, let the high heat boil well, then on low heat let it boil for another 10 minutes all together.


During this time, finely chop the greens and a white onion.


Add them to the soup, stir and turn off the heat, cover the pot with a lid and let it penetrate for another 15-20 minutes.


The soup is optionally served with sour cream, and goes perfectly with some raw onions or green leeks and a little black pepper sprinkled on top. It is our family's favorite soup in the cold season, even my little girl who doesn't put her tongue on the soup ate about 5 tablespoons with great appetite (of course with chocolate :)

Good appetite!

Quantity: 3 l (6-7 servings)
Prep time: 60 min
Difficulty: intermediate
Ready in: 200 min
Publish date:
Collections: Soups

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