Rassolnik (Russian Pickle and Barley Soup)
Local name: Рассольник
In short: A tangy Russian soup of pearl barley, beef, potatoes and salty dill pickles, brightened with a splash of pickle brine. It takes about 2 h 5 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 1 h 40 min
- Resting
- 15 min
- Total
- 2 h 5 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 260 kcal
Rassolnik is a Russian soup built around pickled cucumbers and the brine they sit in. Pearl barley gives it body, beef gives it depth, and the pickles lend a gentle sourness that is milder than solyanka. The pickles are peeled, grated and fried briefly with onion and carrot before they go in the pot. Taste as you add the brine, a spoonful at a time, until the soup is pleasantly sour.
Instructions
- Put the beef, bay leaves, peppercorns and salt in a large pot with the cold water. Bring to a boil, skim off the foam, then simmer gently for 45 minutes.
- Add the barley to the pot and simmer for 30 minutes more. Meanwhile, heat the oil in a pan and cook the onion and carrot for 6 minutes until soft.
- Stir the tomato paste and grated pickles into the pan and cook for 5 minutes. Add 100 ml (scant 1/2 cup) of the brine and simmer for 2 minutes.
- Lift the beef out of the soup, cut the meat off the bones into pieces and return it to the pot with the potatoes. Cook for 10 minutes.
- Stir in the fried pickle mixture and cook for 10 minutes more, until the barley and potatoes are tender.
- Taste and add more brine, a spoonful at a time, until pleasantly sour. Add salt if needed, then turn off the heat and rest the soup for 15 minutes.
- Serve hot with dill and a spoonful of sour cream.
Tips
- Add the pickles and brine only once the barley is nearly soft. Acid keeps grains and potatoes firm, so adding it early gives a longer cooking time.
- Chicken thighs, pork ribs or well-soaked beef kidneys can replace the beef. For a quicker soup, use rice in place of the barley and simmer it for 15 minutes.
Questions and answers
What does rassolnik taste like?
It is pleasantly sour and savory, with the soft chew of barley and a salty sharpness from the pickles. It is milder than solyanka.
What kind of pickles should I use for rassolnik?
Use salt-brined dill pickles, not sweet ones. Vinegar-based dill pickles work if that is what you have, but add the brine more carefully.
Can I freeze rassolnik?
Yes, for up to 3 months. The barley keeps absorbing liquid, so add a little hot water when you reheat.
How long does it take to make Rassolnik (Russian Pickle and Barley Soup)?
About 2 h 5 min in total: 25 min of preparation and 1 h 40 min of cooking.
How many calories are in Rassolnik (Russian Pickle and Barley Soup)?
About 260 kcal per serving, with 17 g of protein, 29 g of carbohydrates and 8 g of fat. These values are estimates.
Nutrition per serving
| Calories | 260 kcal |
|---|---|
| Protein | 17 g |
| Carbohydrates | 29 g |
| Fat | 8 g |
| Fiber | 6 g |
| Sugar | 5 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
