Rassolnik - Russian Soup with Pickles

Rassolnik - Russian Soup with Pickles

Rassolnik is a traditional Russian soup that is incredibly flavorful. Even as I write about it, I'm tempted to have a bowl. The crucial element of this recipe is a well-made broth - simmer meat and beef or veal bones to perfection. Additionally, use rice or spelt, either cooked separately or together with the meat, along with a select few vegetables, each a perfect fit for this dish. The pickles should be natural fermented cucumbers, as those in vinegar won't yield the same results.

I highly recommend trying it; this is a hearty, wholesome soup that is satisfyingly thick... I could eat a whole bowl right now :)

Ingredients

Beef meat
1 kg
choose meat with bone like shoulder or chop; veal is a quicker alternative if needed
White onion
3 pieces
   
Potatoes
3 pieces
   
Carrots
2 pieces
   
Rice
1 tbsp
   
Tomatoes
1 piece
   
Pickled cucumbers
5 pieces
   
Tomato paste
1 tbsp
   
Laurel leaves
2 pieces
   
Fresh parsley
1 piece
1 bunch
Salt
1 tbsp
add salt to taste

Step by step

Step 1

Rinse the meat thoroughly, place it in a pot, add enough water to cover it generously, and bring to a boil.

Rassolnik - Russian Soup with Pickles - Step 1
Step 2

Once boiling, skim off any foam, add the bay leaf, a quartered onion, and diced tomato. Once simmering, lower the heat and cook for several hours, depending on the meat type: 3-4 hours for beef, 2-3 hours for veal.

Rassolnik - Russian Soup with Pickles - Step 2
Step 3

The broth is ready when the meat is tender and falls off the bone effortlessly. Remove the meat and let it cool slightly.

Rassolnik - Russian Soup with Pickles - Step 3
Step 4

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

Rassolnik - Russian Soup with Pickles - Step 4
Step 5

Following the potatoes, add the rice, increase the heat, and once simmering, reduce the heat, allowing it to cook for 25-30 minutes. Meanwhile, prepare the remaining ingredients.

Rassolnik - Russian Soup with Pickles - Step 5
Step 6

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

Rassolnik - Russian Soup with Pickles - Step 6
Step 7

Once the carrot and onion are lightly browned, stir in the tomato paste, cook for an additional 2 minutes, and then turn off the heat.

Rassolnik - Russian Soup with Pickles - Step 7
Step 8

Dice the cucumbers into small cubes.

Rassolnik - Russian Soup with Pickles - Step 8
Step 9

Detach the meat from the bone and cut it into medium pieces.

Rassolnik - Russian Soup with Pickles - Step 9
Step 10

After the potatoes and rice have cooked for 25 minutes, add the meat, cucumbers, and the sautéed carrot and onion mixture with tomato paste. Stir thoroughly, bring to a rapid boil, and then simmer on low for an additional 10 minutes.

Rassolnik - Russian Soup with Pickles - Step 10
Step 11

Finely chop the greens and an additional white onion.

Rassolnik - Russian Soup with Pickles - Step 11
Step 12

Add them to the soup, stir, turn off the heat, cover with a lid, and let it rest for 15-20 minutes to blend the flavors.

Rassolnik - Russian Soup with Pickles - Step 12
Step 13

Serve the soup with an optional dollop of sour cream. It pairs excellently with raw onions or green leeks and a sprinkle of black pepper. 

Enjoy your meal!

Rassolnik - Russian Soup with Pickles - Step 13
Quantity: 3 l (6-7 servings)
Prep time: 60 min
Difficulty: intermediate
Ready in: 200 min
Publish date:
Collections: Soups

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