Russian
Rassolnik
A classic Russian sour-salty soup with beef broth, pearl barley, potatoes, and brined cucumbers. The pickle brine is added near the end so the soup stays bright and gently tart.
Watch it madeЗона Лазерсoнов · 11:52
Ingredients
- Beef brisket or shank, bone-in300g
- Cold water1.2 liters
- Pearl barley3 tbsp
- Potatoes, peeled and diced2 small
- Salt-brined cucumbers, diced2 medium
- Cucumber brine1/3 cup
- Yellow onion, finely chopped1/2 medium
- Carrot, grated or julienned1 small
- Butter1 tbsp
- Bay leaf1
- Black peppercorns5
- Saltto taste
- Fresh dill, chopped1 tbsp
- Sour cream2 tbsp
Method
- Rinse the pearl barley well, then cover it with hot water and let it soak while you start the broth.
- Put the beef and cold water in a pot, bring slowly to a simmer, skim off the foam, then add the bay leaf and peppercorns.
- Simmer the broth gently for about 1 hour, until the beef is tender.
- Drain the barley, add it to the broth, and simmer for 25 minutes, until nearly soft.
- Remove the beef, cut the meat from the bone into bite-size pieces, and return the meat to the pot.
- Add the diced potatoes and cook for 10 minutes.
- Melt the butter in a small skillet, add the onion and carrot, and cook over medium heat for 6 to 8 minutes until softened but not browned.
- Add the diced brined cucumbers to the skillet with a ladleful of broth and simmer for 8 minutes to soften them.
- Add the onion, carrot, and cucumber mixture to the soup and simmer for 5 minutes.
- Pour in the cucumber brine, taste, and season with salt only if needed; simmer gently for 3 minutes more.
- Let the rassolnik rest off the heat for 10 minutes before serving.
- Serve hot with sour cream and chopped fresh dill.
Common questions
Can I substitute chicken or pork for the beef in rassolnik?
Yes, but the flavor changes. Chicken makes a lighter soup and cooks faster; pork gives a richer broth. Keep the bone-in piece if possible for depth, and simmer just until tender to avoid dry meat.
How long does rassolnik take from start to finish?
Plan on about 2 to 2.5 hours total. Most of that is gentle simmering: roughly 1 hour for the beef broth, 25 minutes for the barley, plus 20 to 25 minutes for potatoes and vegetables.
What are the most common mistakes when making rassolnik?
The biggest mistakes are boiling the broth hard, overcooking the barley until mushy, and adding too much cucumber brine too early. Also avoid browning the onion and carrot; they should soften gently for a cleaner flavor.
How should I store leftover rassolnik, and does it keep well?
Cool it quickly, then refrigerate in a covered container for up to 3 to 4 days. It often tastes better the next day. For longer storage, freeze without the sour cream, then add fresh sour cream when reheating.
What is the best way to serve rassolnik?
Serve it hot with a spoonful of sour cream and plenty of chopped dill on top. Dark rye bread, black bread, or a simple crusty loaf works well. Taste before serving and adjust salt only at the end.