Russian Rassolnik (Pickle Soup)

Name: Russian Rassolnik (Pickle Soup)
Total time: 175 min
Ingredients: 300 g beef (brisket or kidney, cleaned and cut into chunks); 100 g pearl barley (soaked in cold water for 1 hour); 2 medium carrots (diced); 1 large onion (finely chopped); 2 medium potatoes (peeled and cubed); 2 tbsp unsalted butter or sunflower oil; 2 cloves garlic (minced); 3 bay leaves; 6 black peppercorns; 1 1/2 litres water or beef stock; 4 medium pickled cucumbers (fermented, not vinegar based, grated or finely chopped); 150 ml cucumber brine (adjust to taste); 1 tsp sugar; Salt to taste; Sour cream; Fresh dill (chopped)

delishglobe.com

Rassolnik is one of those soups that holds a firm place in Russian households, even if it rarely shows up on tourist menus. Tangy, hearty, and quietly

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Ingredients

300 g beef (brisket or kidney, cleaned and cut into chunks)
100 g pearl barley (soaked in cold water for 1 hour)
2 medium carrots (diced)
1 large onion (finely chopped)
2 medium potatoes (peeled and cubed)
2 tbsp unsalted butter or sunflower oil
2 cloves garlic (minced)
3 bay leaves
6 black peppercorns
1 1/2 litres water or beef stock
4 medium pickled cucumbers (fermented, not vinegar based, grated or finely chopped)
150 ml cucumber brine (adjust to taste)
1 tsp sugar
Salt to taste
Sour cream
Fresh dill (chopped)