Authentic Russian Rassolnik Soup: A Step-by-Step Recipe

Ingredients

1.5 lbs beef stew meat
10 cups of water
1 large onion, chopped
1 large carrot, grated
1 large potato, diced
2 stalks celery, diced
1 cup pickled cucumbers, diced (not pickles, but specifically pickled cucumbers)
1/2 cup pickle juice from the pickled cucumbers jar
1 bay leaf
1 tsp black peppercorns
2 tbsp vegetable oil
1/2 cup pearl barley
1/4 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
Salt to taste
Sour cream for serving (optional)

Steps and instructions

Place the beef in a large pot, add water and bring it to a boil over medium heat. Skim off any impurities that rise to the surface. Reduce the heat to low, cover the pot, and simmer for about 1.5 hours.
While the beef is simmering, rinse the pearl barley under cold water until the water runs clear. Place it in a saucepan, add 2 cups of water and a pinch of salt. Bring it to a boil, then reduce the heat to low, cover, and cook for about 20 minutes or until the barley is tender.
Heat the vegetable oil in a pan over medium heat. Add the chopped onion and grated carrot to the pan and sauté until the vegetables are soft and golden, about 5-7 minutes.
When the beef is cooked, remove it from the pot and set it aside to cool. Strain the broth through a fine-mesh sieve into a clean pot.
Add the sautéed vegetables to the broth, along with the diced potato and celery. Bring to a simmer and cook for 10-15 minutes, until the vegetables are tender.
While the vegetables are cooking, dice the beef into bite-size pieces and add it to the pot. Also add the diced pickled cucumbers, pickle juice, bay leaf, and peppercorns. Continue simmering for another 10 minutes.
When the pearl barley is cooked, drain it and add it to the soup. Stir in the fresh dill and parsley. Season to taste with salt.
Allow the soup to simmer for a few more minutes to let the flavors meld together. Serve hot, with a dollop of sour cream if desired.

Tools for making

Large pot - Used to simmer the beef and prepare the soup
Saucepan - Used to cook the pearl barley
Fine-mesh sieve - Used to strain the broth
Pan - Used to sauté the onion and carrot
Cutting board - Used for chopping the vegetables
Knife - Used for cutting the beef, vegetables, and herbs
Measuring cups - Used to measure the ingredients
Wooden spoon - Used for stirring the soup
Soup ladle - Used for serving the soup

Recipe variations

Replace beef stew meat with chicken or turkey for a poultry variation.
Add diced bell peppers or zucchini for extra vegetables.
Include mushrooms for an earthy flavor.
Use vegetable broth instead of water for a vegetarian version.
Substitute pearl barley with rice or quinoa for a different grain.
Add a spoonful of tomato paste or diced tomatoes for a slightly tangy taste.
Experiment with different herbs and spices such as thyme, oregano, or paprika.
For a creamier soup, stir in a splash of heavy cream or coconut milk.
Add a squeeze of lemon juice to brighten the flavors.
Top the soup with crumbled feta cheese or a sprinkle of Parmesan for added richness.

Recipe overview

Rassolnik is a hearty, traditional Russian soup that features an intriguing combination of pickled cucumbers and meat. The dish gets its name from the Russian word "rassol" which means "brine," referring to the pickle juice that gives the soup its characteristic sour flavor. This specific recipe uses beef stew meat, but feel free to experiment with different types of meat according to your preference. You'll also find a medley of veggies and pearl barley in this dish, resulting in a satisfying soup that's perfect for chilly days. While the process may seem lengthy, it is mostly hands-off simmering, giving you plenty of time to prepare other parts of your meal. Topped with a dollop of sour cream, Rassolnik is a comforting, nutritious dish that offers a delightful taste of Russian cuisine. Expect a sour, savory, and slightly tangy flavor profile, and a meal that is both filling and warming. Enjoy!

Common questions

Can I use a different type of meat for this recipe? Yes, you can use a different type of meat such as pork or chicken if you prefer. Adjust the cooking time accordingly.
Can I use regular cucumbers instead of pickled cucumbers? No, it is important to use pickled cucumbers for the authentic flavor and tanginess of the soup.
Can I omit the pearl barley? Yes, you can omit the pearl barley if you prefer. It adds texture and thickness to the soup, but the recipe will still be delicious without it.
Can I make this soup in advance? Yes, you can make the soup in advance and refrigerate it. The flavors will continue to develop, and you can reheat it before serving.
Can I freeze the leftovers? Yes, you can freeze the leftovers in airtight containers for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.
Can I adjust the amount of salt in the recipe? Yes, you can adjust the amount of salt to your taste. Start with a smaller amount and add more if needed.
Can I garnish the soup with something else instead of sour cream? Yes, you can garnish the soup with fresh herbs like dill or parsley, or even a squeeze of lemon juice for a tangy kick.

Serving dishes and utensils

Large pot - Used for boiling the beef and simmering the soup.
Saucepan - Used for cooking the pearl barley.
Fine-mesh sieve - Used for straining the broth.
Pan - Used for sautéing the vegetables.
Knife - Used for cutting the beef and vegetables.
Cutting board - Used for chopping the onion, carrot, celery, and pickled cucumbers.
Measuring cups - Used for measuring the pickle juice and pearl barley.
Wooden spoon - Used for stirring the soup.
Soup ladle - Used for serving the soup.
Soup bowls - Used for serving the soup to individuals.
Optional: Sour cream dish - Used for serving sour cream alongside the soup.

Origin stories

Rassolnik is a hearty soup that originates from Russia, a testament to the country's fondness for pickles and comforting broths. The name "Rassolnik" comes from the Russian word "rassol," which means "pickle juice," a key ingredient that gives this soup its distinctive tangy flavor. The dish dates back to the 15th century and traditionally, it was made with kidneys or other offal. However, over time, the recipe has evolved and versions with beef or chicken became more popular. Despite its changes over the centuries, one thing remains the same: Rassolnik is a beloved dish, enjoyed by many during the frosty Russian winters for its warmth and satisfying taste, creating a comforting bridge between the past and present.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

As an Amazon Associate, we may earn commission from qualifying purchases after you click on affiliate product links (thanks for that). But we hope the links will be relevant and beneficial to you as well.