Classic Rassolnik Soup with Barley and Pickles

Rassolnik is a classic Russian soup that every home cook should learn to make. It's not difficult at all, though it does take some time. The key to a true rassolnik is fragrant pickles straight from the barrel, but even if you don't have a cellar full of pickles, it's worth getting some for this wonderful soup!

Step-by-step recipe

1. Place the meat, peeled onion, celery stalks, and peeled carrots into the pan.
2. Pour in water, bring to a boil, skim off the foam, cover and cook for an hour and a half over low heat.
3. Grate the carrots on a coarse grater.
4. Peel and finely chop the onion.
5. Finely chop the pickles.
6. Remove vegetables and meat from the broth, add pearl barley and cook for 20 minutes over low heat under a lid.
7. Pour vegetable oil into the frying pan, add the onion and sauté for 1 minute.
8. Place carrots in the pan, stir and fry for 5 minutes.
9. Pour vegetable oil into a clean frying pan, add chopped cucumbers and simmer for 15 minutes under a lid over low heat.
10. Finely chop the potatoes and add to the soup.
11. Add bay leaf, stir.
12. Add the fried ingredients and mix well.
13. Finely chop the boiled meat, add to the soup, stir and cook for 10 minutes.
14. Add cucumbers, ground pepper, sugar and salt to the soup, mix well and cook under the lid for 5 minutes.
15. Finely chop the dill and green onions, turn off the heat, add the herbs to the soup, stir, let it sit for 15-20 minutes and serve.

Cooking tips

It is better to soak pearl barley for some time before cooking.

Do not overcook the vegetables, they should just be stewed.

Serve the classic rassolnik with sour cream.