Barley Soup Rassolnik with pickles

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Barley Soup 'Rassolnik' with pickles, which is popular in Russia and beyond, is a barley-based soup that is hearty, comforting, and full of flavor.

Russian Soup Rassolnik: A Hearty Barley-Based Soup

Russian cuisine is known for its rich and flavorful soups, and Soup Rassolnik is no exception. This soup, which is popular in Russia and beyond, is a barley-based soup that is hearty, comforting, and full of flavor. In this article, we'll explore the origins and history of Rassolnik, its ingredients and preparation, its potential health benefits, and some variations and serving suggestions.

Origins and History of Rassolnik

Soup Rassolnik, a popular soup in Russian cuisine, has a long-standing history dating back to the 16th century. It is said to have originated from the Moscow region, but nowadays, it is enjoyed throughout Russia and beyond. The name Rassolnik is derived from the Russian word "rassol," which means brine or pickle juice. This is due to the fact that pickles are one of the essential ingredients in Rassolnik, providing the soup with its distinctively sour taste.

Ingredients and Preparation of Rassolnik

Soup Rassolnik is typically made using a combination of barley, pickles, meat, and vegetables like carrots, onions, and potatoes. Additionally, some recipes may incorporate mushrooms or other herbs and spices. In the preparation of Rassolnik, the barley is first cooked separately before being combined with the other ingredients in the soup. With the addition of pickles and their juice, the soup is given its characteristic sour taste, while the meat and vegetables contribute to a satisfying and nourishing base. To enhance the dish further, sour cream or dill may be added as a garnish in some variations of the recipe.

Do you cook barley before adding it to soup?

Yes, barley is typically cooked separately before adding it to the soup.

Nutritional Value and Health Benefits of Rassolnik

Soup Rassolnik is a nutritious soup that can provide a range of health benefits. The barley in Rassolnik is a good source of fiber, protein, and vitamins, and can help to regulate digestion and promote satiety. The vegetables in Rassolnik are also a good source of vitamins and minerals, while the meat provides protein and other essential nutrients. Pickles, a key ingredient in Rassolnik, contain probiotics and can help to support gut health.

Is beef barley soup nutritious?

Yes, beef barley soup can be nutritious due to its high protein, fiber, and vitamin content. However, some recipes may contain high levels of sodium and fat, so it's important to choose recipes that are lower in these ingredients or to make modifications as needed.

What is the purpose of barley in soup?

Barley adds a nutty and chewy texture to soups, as well as provides fiber, protein, and vitamins.


Variations and Serving Suggestions for Rassolnik

There are many variations of Rassolnik that exist in different regions of Russia and around the world. Some recipes may include different types of meat or vegetables or may use a different type of pickle juice. Some recipes may also use different grains in place of barley, such as rice or buckwheat.

To serve Soup Rassolnik, it's common to garnish it with sour cream, dill, or parsley. It can also be enjoyed with a side of rye bread or crackers and pairs well with a cold beer or a glass of kvass, a traditional Russian drink made from fermented bread.

barley-soup-with-marinated cucumbers-meat
Yields8 Servings
Main Ingredients
 500 g Beef Soup Bones (or Chicken or Pork)
 75 g Pearl Barley (Dry)
 3 l Water
 3 Potatoes
 2 Onions Brown (Shopped)
 2 Carrots
 2 Celery Stalks
 4 Marinated Cucumbers
 3 Garlic Cloves (Crushed)
 3 tbsp Vegetable Oil
 2 tsp Tomato Paste
 3 Bay Leaves
 5 Pepper Black Whole
 2 tbsp Parsley Shopped (for garnish)
 Salt and Pepper to taste
1

First, we need to cook the pearl barley.
Rinse the pearl barley under running water until it's clean. Put it in a medium pot and add water in a ratio of 1:3. Cook over low heat for 50 minutes (if you soak the pearl barley in water overnight, the cooking time will be reduced).
Drain the water and rinse the cooked pearl barley with clean water. You can do this in advance, a day or two before.

2

Next, we make the broth.
Rinse the meat. You can use any meat you like: beef, pork, or poultry. For a richer broth, use meat with bones. Place the meat in a pot and cover it with cold water.
The ingredients for the broth are always covered with cold water to allow all the juices to come out gradually as the temperature rises.
When it boils, remove the foam. Add 1 whole onion, 1 carrot, bay leaves, and black peppercorns. Cook the meat over low heat until it's fully cooked (about 50-70 minutes).
Do not add salt to the broth, as it will make it cloudy.
When the meat is done, remove all the vegetables and strain the broth. Cut the meat into bite pieces.

3

Saute the vegetables.
Cut the onion into small cubes. Heat a frying pan, add a little vegetable oil, and add the onion. Saute the onion until it's translucent, stirring occasionally to prevent it from burning. Cut the carrots into pieces according to your preference.
Add them to the softened onions, mix well, and fry together for 3 minutes.
Add the diced celery. Stir.
Then, cut the pickles into small cubes, add them to the onions and carrots, and saute for about 4 minutes.
Add tomato paste and saute for another 3 minutes over low heat.
Add 1 ladle of meat broth and simmer all the vegetables covered for about 7 minutes over low heat until the pickles are softened.
Turn off the heat.

4

Finish the soup.
Return the broth to the pot where it was cooked. Peel and cut the potatoes into pieces and add them to the broth. Cook for 10 minutes until the potatoes are done.
When the potatoes are cooked, add the prepared pearl barley (rinsed), the cooked sauteed vegetables, and the meat pieces.
Let it simmer for about 5 minutes, check for salt (we didn't add salt because the pickles were salty), and if needed add salt, pepper, bay leaves, crushed garlic, and spices according to your taste. Turn off the heat and let the soup stand for about 30 minutes. Serve with parsley and sour cream.

Conclusion

Hearty barley soup 'Rassolnik" is a delicious and nutritious dish that can be enjoyed throughout the year. It is a perfect combination of protein, fiber, and complex carbohydrates that provides a range of health benefits. By following the recipe provided, you can prepare a rich and flavorful soup that is easy to make and sure to satisfy. So, whether you're looking for a comforting meal on a cold winter day or a wholesome dinner any time of the year, give this hearty barley soup a try and enjoy the warmth and nourishment it brings to your table.

Ingredients

Main Ingredients
 500 g Beef Soup Bones (or Chicken or Pork)
 75 g Pearl Barley (Dry)
 3 l Water
 3 Potatoes
 2 Onions Brown (Shopped)
 2 Carrots
 2 Celery Stalks
 4 Marinated Cucumbers
 3 Garlic Cloves (Crushed)
 3 tbsp Vegetable Oil
 2 tsp Tomato Paste
 3 Bay Leaves
 5 Pepper Black Whole
 2 tbsp Parsley Shopped (for garnish)
 Salt and Pepper to taste

Directions

1

First, we need to cook the pearl barley.
Rinse the pearl barley under running water until it's clean. Put it in a medium pot and add water in a ratio of 1:3. Cook over low heat for 50 minutes (if you soak the pearl barley in water overnight, the cooking time will be reduced).
Drain the water and rinse the cooked pearl barley with clean water. You can do this in advance, a day or two before.

2

Next, we make the broth.
Rinse the meat. You can use any meat you like: beef, pork, or poultry. For a richer broth, use meat with bones. Place the meat in a pot and cover it with cold water.
The ingredients for the broth are always covered with cold water to allow all the juices to come out gradually as the temperature rises.
When it boils, remove the foam. Add 1 whole onion, 1 carrot, bay leaves, and black peppercorns. Cook the meat over low heat until it's fully cooked (about 50-70 minutes).
Do not add salt to the broth, as it will make it cloudy.
When the meat is done, remove all the vegetables and strain the broth. Cut the meat into bite pieces.

3

Saute the vegetables.
Cut the onion into small cubes. Heat a frying pan, add a little vegetable oil, and add the onion. Saute the onion until it's translucent, stirring occasionally to prevent it from burning. Cut the carrots into pieces according to your preference.
Add them to the softened onions, mix well, and fry together for 3 minutes.
Add the diced celery. Stir.
Then, cut the pickles into small cubes, add them to the onions and carrots, and saute for about 4 minutes.
Add tomato paste and saute for another 3 minutes over low heat.
Add 1 ladle of meat broth and simmer all the vegetables covered for about 7 minutes over low heat until the pickles are softened.
Turn off the heat.

4

Finish the soup.
Return the broth to the pot where it was cooked. Peel and cut the potatoes into pieces and add them to the broth. Cook for 10 minutes until the potatoes are done.
When the potatoes are cooked, add the prepared pearl barley (rinsed), the cooked sauteed vegetables, and the meat pieces.
Let it simmer for about 5 minutes, check for salt (we didn't add salt because the pickles were salty), and if needed add salt, pepper, bay leaves, crushed garlic, and spices according to your taste. Turn off the heat and let the soup stand for about 30 minutes. Serve with parsley and sour cream.

Notes

Barley Soup Rassolnik with pickles
IngredientsDirections

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Nutrition Facts

8 servings

Serving size

Amount per serving
Calories323.47
% Daily Value *
Total Fat 15.87g21%
Sodium 248.88mg11%
Total Carbohydrate 26.44g10%
Dietary Fiber 4.41g16%
Total Sugars 3.15g
Protein 19.62g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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