Rassolnik
A hearty Russian soup distinguished by the briny tang of pickled cucumbers and pearl barley.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Place the beef short ribs in a large pot with 8 cups of cold water, bring to a boil, then skim the foam and simmer gently for 1 hour until the meat is tender and the broth is rich.
- 2
While the broth simmers, rinse the pearl barley well and parboil it in a separate pot for 20 minutes, then drain to remove excess starch that would otherwise cloud the soup.
- 3
Remove the ribs, shred the meat off the bone, and return the meat and parboiled barley to the broth, then add the cubed potatoes and simmer for 15 minutes.
- 4
In a skillet, saute the chopped onion and grated carrot over medium heat until softened and golden, about 7 minutes, then stir in the diced pickles and pickle brine and cook 3 more minutes.
- 5
Add the sauteed vegetable mixture to the pot, simmer everything together for 10 minutes until the potatoes are tender, then season to taste and serve hot with a dollop of sour cream.
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