Eastern European

Rassolnik

Name: Rassolnik
Total time: 120 min
Yield: 3 servings
Cuisine: Eastern European
Ingredients: 1 lb beef short ribs; 1/2 cup pearl barley; 4 medium pickled cucumbers, diced; 1/2 cup pickle brine; 3 medium potatoes, cubed; 1 large onion, chopped; 1 medium carrot, grated

A hearty Russian soup distinguished by the briny tang of pickled cucumbers and pearl barley.

120 minutes

Serves 3

Lunch

Contains common allergens

Wheat

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Instructions

5 steps

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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