Rassolnik - Russian Soup with Pickles

Elena Butuc

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 :)

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Ingredients

Metric US

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Beef meat

1 kg

choose meat with bone like shoulder or chop; veal is a quicker alternative if needed

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White onion

3 pieces

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Potatoes

3 pieces

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Carrots

2 pieces

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Rice

1 tbsp

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Tomatoes

1 piece

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Pickled cucumbers

5 pieces

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Tomato paste

1 tbsp

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Laurel leaves

2 pieces

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Fresh parsley

1 piece

1 bunch

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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.

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.

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.

Step 4

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

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.

Step 6

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

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.

Step 8

Dice the cucumbers into small cubes.

Step 9

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

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.