Beef, Barley and Pickle Soup (Rassolnik)
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Rassolnik is a strange and classic soup made with barley, beef, pow-taters, carrots, and… pickles? You mean cucumbers, right? Nope, pickles as in dill pickles in a jar. That’s right! I just devoured a large bowl of this pickle soup goodness. It’s hearty and the beef was tender and oh so satisfying. It’s strangely good with the pickles.
Did you know Rassolnik has existed for more than 500 years :-O! And more than a few of you love it since you’ve been hammering me about posting a good rossolnik recipe for the past couple years. I finally caved and I’m glad I did!
Everyone except the little guy enjoyed this, but he also doesn’t like sorrel soup. Something about the sour in soups doesn’t mesh well with him so he ate vareniki instead ;). I tell you what, this pickle soup is definitely a comfort food; my Mom’s favorite.
Ingredients for Rassolnik Pickle Soup:
12 cups water
1 lb lean Beef, cut into bite-sized pieces
1/4 cup barley, rinsed
1/2 Tbsp salt + more to taste
3 medium potatoes, diced
1 carrot thinly sliced into rings
6 baby pickles (about 1 1/2 cups diced)
4 Tbsp olive oil
1 carrot grated
1 onion, finely diced
2 celery sticks, finel sliced
1 Tbsp tomato paste or Ketchup
2 Tbsp dill, optional, but very nice
2 Bay leaves
1/2 tsp freshly ground black pepper
Sour cream and extra dill to serve
How To Make Rassolnik Pickle Soup:
1. In a large pot, partially cover with lid and cook 12 cups water, beef and barley with 1/2 Tbsp salt (30 min). Skim off any impurities that rise to the top to keep your soup clear.
2. Sautee pickles with 1 Tbsp oil for a few minutes on medium/high heat. Add pickles, potatoes and sliced carrots to the pot and cook for an additional 10 min while making your Mirepoix “zazharka” in step 3.
3. Mirepoix/Zazharka: Add 3 Tbsp olive oil to a large skillet and sauté onion (2 min), then add grated carrot and sliced celery and continue to saute until carrots are soft (5 min). Stir 1 Tbsp tomato paste or ketchup into the pan and add this mixture to the soup pot.
5. Toss in 2 bay leaves, 1/2 tsp black pepper, 2 Tbsp dill and more salt to taste. Continue to simmer for another 2 minutes or until your potatoes are fully cooked and can be easily pieced with a fork.
Enjoy! Some people eat it with a dollop of sour cream, but I didn’t think it needed it. I’ve tried both ways and I like the lighter taste without the sour cream. I hope you love it!!
Beef, Barley and Pickle Soup (Rassolnik)
Ingredients
- 12 cups water
- 1 lb lean Beef, cut into bite-sized pieces
- 1/4 cup barley, rinsed
- 1/2 Tbsp salt + more to taste
- 3 medium potatoes, diced
- 1 carrot thinly sliced
- 6 baby pickles/ 3 adult pickles, or 1 1/2 cups diced
- 4 Tbsp olive oil
- 1 carrot grated
- 1 onion, finely diced
- 2 celery sticks, finel sliced
- 1 Tbsp tomato paste or Ketchup
- 2 Tbsp dill, optional, but very nice
- 2 Bay leaves
- 1/2 tsp freshly ground black pepper
- Sour cream, optional and extra dill to serve
Instructions
- In a large pot, partially cover with lid and cook 12 cups water, beef and barley with 1/2 Tbsp salt (30 min at a light boil). Skim off any impurities that rise to the top to keep your soup clear.
- Sautee pickles with 1 Tbsp oil for a few minutes on medium/high heat. Add pickles, potatoes and sliced carrots to the pot and cook for an additional 10 min while making your Mirepoix a.k.a. "zazharka" (step 3).
- Zazharka: Add 3 Tbsp olive oil to a large skillet and sauté onion (2 min), then add grated carrot and sliced celery and continue to saute until carrots are soft (5 min). Stir 1 Tbsp tomato paste or ketchup into the pan and add this mixture to the soup pot.
- Toss in 2 bay leaves, 1/2 tsp black pepper, 2 Tbsp dill and more salt to taste (I added another 1/2 Tbsp salt). Continue to simmer for another 2 minutes or until your potatoes are fully cooked and can be easily pieced with a fork.
Notes
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Sweet pickles or dill pickles ?
Which is better please? I want to know which is preferred before I try this. Thank you.
Hi Mike, we used dill pickles!
Do you have a recipe for pea soup?
I love your recipes and I would like to make your recipe but I see you don’t have one. If you do, can you please send. Thanks.
Hi Lila, I have a Split Soup recipe HERE. I hope you love it!
I used this recipe for my second time ever making Rassolnik. It was excellent, I only wish I had used more pickles. I’d probably 1.5x or 2x the amount!
I’m so glad you enjoyed it, Mike!
Can this be done in an instant pot? Looking to try out this recipe, may be easier in that.
Hi Suzanne, I have not tested this in an instant pot to advise. If you experiment, let me know how you liked the recipe.
Hi Natasha, very curious about this soup but I’m a vegetarian/pescetarian. Do you think a white fish could be substituted for the beef, or would that be too delicate a flavour/texture? Any other suggestions to bring flavour/texture and hardiness to this soup in absence of beef? Thanks!
Hi Alanna! I have not tested this recipe with fish to advise on the outcome. It would depend on the type of fish but it seems as if it may be too delicate and break apart easily in the soup. Some of my readers make this with chicken. You’d have to experiment with it. I think the soup will still have great flavor without the beef.
This recipe came out really well! My husband had asked for borscht and after we tried this soup, it satisfied his craving 🙂
I did want to say, the best flavor came when I made the zazharka REALLY flavorful 🙂 I add a TON of tomatoe paste (like the whole small, little can size) after the veggies have sauteed, add a tablespoon of sour cream after the tomatoe paste has cooked for a bit, and then season with a bit of salt and sugar before adding it to the pot with the rest of the ingredients. An important person in my life gave me this tip and it works EVERY TIME!!
Thanks for sharing, Natalya!
Hi Natasha, I have just made Rassolnik soup, exactly as your recipe, and it tastes beutiful. I will have a big bowl tonight and freeze the rest for another day.
That sounds perfect, great to know that you loved the recipe!
In a lot of the traditional recipes you also add the pickle juice into the soup. I was wondering if there was a reason this version didn’t have it?
Hi Sasha, I guess that’s a great way to use the juice which would get poured down the sink otherwise
Im a filipino chef working on a vessel with russian and ukrainian crew and your recipes really helps me alot for me to cook them and they love it very much. Huge thanks to this website and NATASHA!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Love to cook. You bring out só much beauty in sll you cook. Always learning more each day. I am a chefe cook in Portugal and Belguim. But i love what i do un the kitchen. My family come first and your receipy changed my ingredients for better for my family meals. Thank you.
Do you have a book on cooking? You should.
Wow! That’s just awesome! Thank you for sharing that with me, Rene! I don’t have a cookbook out yet, but it’s on my list of life goals, and I recently signed with an agent to get a book out there for you all! Stay tuned!
Hello Natasha. I have one question, does the barely have to be soaked and rinsed or no? I know some do some don’t.
Hi Alexa, yes, like the recipe says, we used “1/4 cup barley, rinsed” I hope that helps.
Hello Natasha,
I love your blog.
I have a question: you said “sautee pickles with 1 Tbsp oil for a few minutes”. What is the purpose of it?
I cook Rassolnik but never did it.
Hi Oleg, I think it takes out some of the tanginess. This is my Mother’s method and I’ve always followed it. I’m not sure how it would affect the flavor without that step.
I made this soup weekly during my pregnancy. My husband, who’s Canadian and didn’t understand the concept of “pickle soup” ended up loving it and even requesting it lol.
Thank you
So nice to know that you both enjoyed this recipe! Thank you for sharing that with us, Lena.
Our whole family loves this soup. I’ve made it countless times. I almost double the recipe, add more barley and pickles and add the brine too. Soooo good! I love making recipes from your site.
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles
I don’t know what to went wrong. I followed the recipe to a T, except i added to a bit more meat because my husband loves beef. At the end it tasted like watered down vegetable water. It smelled great while cooking but the end result was a tasteless soup. I added a beef bouillon to add flavor, dill and only with sour cream was it eatable. My husband said all that work, for such a poor result.
Hi Adrianna, this normally has alot of flavor. Did you substitute any ingredients? Adding more meat should add more flavor so that wouldn’t be the culprit.
You didn’t right how much Calories per serving?……………..
This calculator can be useful.
Regarding the pickle soup recipe.:
I plan to make it this week as I need something different to add to the menu this week. Just wanted to let you know where the ingredients are listed potatoes are spelled powtaters. Maybe it was there to put a smile on our faces.
Hi Diane, that’s my weird sense of humor coming through. I work from home and I try to keep things fun and I do love to make people laugh and smile (as evidenced by our Bloopers video). Thanks for writing in and I hope you love this recipe.
In the first step, you say cook 12 cups of water etc for 30 minutes but is that boiling? Simmering?
If it’s boiling, won’t the beef get really dry?
Hi Thuy, I would suggest keeping it at a light boil.
Thank you! I ended up making it before your reply and had it on boil. Naturally, the beef was overcooked hehe. Next time I’ll try a light boil (maybe even a simmer?) for 30 minutes.
I always understood that the brine was a main ingredient in rossolnik, but it’s absent from your recipe…. Why?
Hi, we grew up eating it this way and the flavor is wonderful without the extra pickle brine so long as you have enough pickles.
Love this soup. Very happy I stumbled onto your recipe. My husband was very skeptical when I told him I am making “pickle soup” (being a true Canadian). However, I have made it twice this week and we both cant get enough.
Thank you!
I never liked Rassolnik, made it for my boyfriend and I loved it. Will defiantly cook this again.
Thank you!
I’m happy you enjoyed this recipe!
Hi Natasha,
Wow another great recipe! I seared my beef as well as used beef broth instead of water but other then that I followed the recipe exactly and it was delicious. The sour cream makes it even better! Your recipes have been such a big help with learning how to cook Russian food for my boyfriend who grew up eating nothing but these kinds of foods. Can’t wait to try another one of your recipes soon!
I’m so inspired reading your review. Thank you, Katie!
Hi Natasha – another excellent and well-explained soup recipe from you. Made it just as you presented and it turned out marvelous. Thank you!
My pleasure Jay! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your wonderful review!
This soup is delicious. The whole family enjoyed this. It will be a recurring soup for us. Thank-you!
You’re welcome Amy! I’m glad to hear the recipe is a HIT! Thanks for sharing your great review!
Tasty and budget friendly. Thanks for the unusual recipe. I would have never attempted to put pickles in a soup. My next adventure is to try your sour Kraut soup recipe. Just bought the bacon.
You’re welcome! I’m glad to hear you enjoy the recipe! Thanks for sharing 🙂
Tasty and budget friendly. Thanks for the unusual recipe. I would have never attempted to put pickles in a soup. My next adventure is to try your sour Kraut soup recipe. Just bought the bacon.
Hi Natasha,
I would like to try your pickle soup, to make it right and I have a question. What kind of pickles do you use in this case(vinegar or salt ones)?
Michaela, these are just regular pickled pickles from the jar that I bought at Costco.
Thank you very much for your answer.
My pleasure Michaela!
Do you know if this soup tastes good with pork?
Hi Anna, I’ve only made this one with beef but I do think it would work fine with pork.
Made this soup today for a very first time. Followed the recipe as is and it turned out absolutely amazing! My husband loved it and it will be our favorite after sauerkraut soup. Thanks Natasha!
I’m so happy to hear that!!! Thank you for the fantastic review! 🙂
I have 10 minute barley from trader joes, it is pre-cooked. Would I still only add 1/4 cup of barley in my soup?
Hi Katerina, I haven’t tried cooking with a pre-cooked barley. Is it already swollen as it would be with normal barley that is cooked or does it still expand with cooking? If it is already swollen, I would double the amount and add it later so it doesn’t over cook.
I totally wowed my overnight guests with an overflowing, fresh pot of rossolnik thanks to you! I didn’t follow the recipe exactly but it gave me the confidence to just go for it! This soup recieved thumbs up all around, they even asked for it the next day!
I am so happy to hear that! Thanks for sharing your awesome review 🙂
What if I have instant barley.. Do I still add it at the beginning with the barley or add it way later since it cooks and lot faster??
I would add instant barley later or it would get overcooked with the lengthy cooking time required for regular barley.
Turned out phenomenal! I simmered the soup on low for an extra hour and the flavor a were just amazing! I love this soup so much I was afraid there wouldn’t be enough left for my husband!
Katrina, thank you for such a nice review! It looks like you might have a new favorite 😀.
Just made this and it is delicious! Nothing bad to say about it! So so good! Thanks Natasha for all your recipies! If you released a cookbook I would buy one right away 😉 love all your recipies !!! God bless you!
Thank you so much for your thoughtful comment. It really means alot to me 🙂
YES, PLEASE RELEASE A COOKBOOK!🙏 I WOULD BE THE FIRST TO BUY IT! 😉 trying out this rosolnik today!
I’ll keep everyone posted! Please let me know what you think of the recipe Rose!
This was my last soup of the winter. My husband questioned the inclusion of pickle but there was no hesitancy in eating it! I made the soup a day ahead. Thought the 12 cups of water was on the high side so started with 8 cups but it needed the extra 4 cups. The finished soup was filling & tasty.
Irene, I’m so happy you enjoyed that. Thank you for sharing that with us!
Made this earlier today and it was very delicious! My whole family loved it and there was no more soup left after that. Only minor adjustment was instead of adding the cubed beef straight to the pot, i sautéed the beef with a little oil and sprinkled a little bit of Vegeta seasoning with a chopped garlic clove..just enough for the outside to be browned and inside still juicy and not tough 🙂
Liz, I’m so happy you enjoyed that. Thank you for sharing that with us 😀.
I’m eating this as I type! very very good, followed your recipe exactly
That’s awesome! I’m so happy you enjoyed it. Happy Valentine’s Day!
Made this soup for the first time tonight. Wow, it was really good! The pickles give it a very subtle and interesting taste. My mother used to cook soup using pickles; said that her mother back in Ukraine also did so. This is a keeper!
I’m so happy you liked it! It is a traditional Ukrainian soup. 🙂
Hi Natasha! I also make a soup rassolnik but I make it as my grandma made it! She is polish so I’m not sure if that can be a difference for my recipe. I buy an organic free range whole chicken . ( I find the broth muchhh more tasty and flavorful) I simmer the chicken for about 3 hours and lightly sale in the last half hour. While that’s simmering away I cook the barley separately . To make zajarka add some olive oil and sautée an onion and 1 medium grated carrot. Sautéing 1 at a time. Then I grate the pickles on a big grater, meaning for the pieces to be bigger and add them to the onion+carrot. I sauté everything under a lid. Then I add about 3-4 tablespoons of sour cream and continue sautéing under lid till its all creamy. Maybe 15 min? Done. After the chicken is done I put the broth through a strainer and add the barley and zajarka to the broth. One the whole chicken is cool I pick off the bones and skin and shred the meat adding it to the soup.salt and pepper. Don’t add any extra spices. Keeping it original! 😉 I would give this soup a 10 out of 10!!! Our favorite. I hope you try it and let me know how it turns out! 🙂
Thank you so much for sharing that with me! My husband is going to be excited about this one too! I appreciate all the details. I am printing this to try it soon :).
Thinking of making this soup for dinner. Was wondering if searing meat before adding to water would bring out that “searing flavor” in the soup. I’m thinking to give it a try 🙂
I think you could. Let me know how it turns out. I’m curious! 🙂
Would cooking time be the same if I cut the recipie in half?
Yes, the cooking time will still be the same. Barley takes time to soften.
Natasha. This is amazing. I moved to Canada when I was little and was never a big fan of Russian/Ukrainian cuisine. But your recipes are top notch with many healthy options. Looking through your website, brings back many cherished memories that i never thought i had.This soup… mimosa salad… peach cake… cherry perogies… I forgot those things existed and these recipes bring back so many childhood memories. Thank you
That is so great to hear! I’m happy my blog and recipes brings back sweet memories for you 🙂
Your rassolnik was such a hit, Natasha! My husband, who grew up in the former Soviet Union, loooved it. Most amazingly, my very, very picky 8 year old ate several bowls. This one’s definitely going in the rotation 🙂
I’m so happy your family loved it! Thanks so much for the great review 🙂
Never had this soup before, but come next week it will be cooked! Looks amazing. Thanks for the recipe.
You’re welcome! It’s unusually but very very tasty 🙂
Did you see your soup made it on to BuzzFeed :))
I was scrolling through then was like hey! I’ve seen that before!
http://www.buzzfeed.com/tashweenali/delicious-russian-foods-for-your-sochi-olympics-party?s=mobile
Awesome!! Thanks for sharing that with me Olga 🙂
I make it just like this but I add a whole celery root at the beginning.. it adds a lil something .. makes it very yummy thought I’d share with you if you ever want to try it.
Thank you for sharing your version Erica, I’m always up for improving recipes, and will give this a try next time :).
Oh how I love this soup. Never had it with beef though, my mamma always made it with seasoned pork and well that’s how I do mine as well. Will give beef a try:0)..
And I will have to give pork a try. Pork always tastes great in soup too! 🙂
This is one of my favorite soups. I have to be honest and admit that I ALWAYS have more than one bowl whenever I make it:). I love making a pot and taking it with me to work.
That’s what I do as well, so nice to have a bowl of it at work :).
I thought I would try making this soup even with the pickles. It turned out really good! I have 2 very picky eaters and meal time has been appropriately changed to “puke fest” in our house. LOL! Even they ate this soup. The only thing they complained about was the pickles though 🙁
Keep up the good work!
I suppose you could take out the pickles, or grate them as someone mentioned so they wouldn’t notice them as much. Hmm… maybe that would work 🙂
Natasha, what we do in our family is grate the pickles and leave them separate on a plate and who ever wants some in their soup adds them. Works perfectly every time. : )
That is a great idea! Thanks for sharing Yelena 😉
Рассольник действительно странный суп, особенно с почками. Очень аппетитно!
I read up on the pochki and I just couldn’t go that route. lol Have you tried that?
I made this tonight, and my husband and I loved it!! We both went back for more. This is a keeper. Thanks for the recipe.
Yes!! Awesome! Strangely good, right? 🙂
I kept the secret ingredient secret. It really is a great wholesome winter soup.
Nice. lol. 🙂
I hated rassol’nik when I was a kid. I don’t blame him.:) I can’t imagine my kids eating it although they love borscht, vareniki etc.
All of the kiddos in our family love borscht too! 🙂
One of my Mom’s and my favorite soups. Instead barley we put rice.
Thank you for the recipe!
My Mom has used rice in the past. It’s one of my mom’s favorites as well. 🙂
One of my favorite soups! 🙂
🙂
Natasha, I have tried sauteing celery and still my kids would not eat it. I love it though, it gives a great flavoring to the soup. I guess I have to go with the flow, right? LOL…
Yeah, very true. My son loves chicken nuggets and mac & cheese the most. Oh well. lol
hi Natasha! Thank you for sharing this recipe. I have been looking for it for a long time! One question. Do I add all 12 cups of water with the beef and barley in the beginning? I couldn’t quite see where the water came in, in the process. Do I need to saute’ meat first?
Thank you!
All of the 12 cups of water go in at the beginning with the beef. I’ll clarify that. Thanks for asking 🙂 No need to saute the meat first 🙂
yey! my request has been granted! Thank you Natasha! I gotta try your version.
You’re welcome 🙂 I hope you love it!
I don’t like rassolnik, but the huge chunks of meat might make me try it one day. Your soup looks so good!)))
By the way, zazharka can also be called “Mirepoix”, you can probably google it 🙂
Oh I had no idea it was called Mirepoix!! Thanks so much 🙂
It’s so interesting, I make same recipe except my kiddos don’t like celery in it.
This is our family favorite soup. I should make it this week thank you for the idea.
I don’t like raw celery in soups either that’s why I saute celery first and then you can’t even notice them (it’s the texture that bothers me), but they sure do enhance the flavor of soups. 🙂 Have you tried sautéing it first?
This is one of my favorite soups! Thank you for the recipe Natasha! 🙂
You’re welcome 🙂
My “rassolnik” recipe is very similar to yours. Its one good and hearty soup, but…. I stopped making it because kids refuse to eat it. I tried and tried… anything with pickles is no go. =(
Looks like my son isn’t the only kiddo who isn’t a fan of sour soups. Oh well.
I make this soup exactly as you do. The only thing I add graTed pickles (not diced). That way you don’t taste them as much. My cousin’s husband never tried that soup and he did not like the name of it 🙂 But he asked for more soup when he tried mine.
I think the grated pickles would make for a nice texture too. I’ll have to give it a whirl next time. Thanks Galina! 🙂
Cooked rassolnik yesterday. yeah kids are not big fans of it. your recipe sounds good.
Thanks Nadia 🙂 Yeah, mine either, but I’m hopeful he’ll change his mind in the future 😉
I can’t wait to make this soup. Love soups with beef. Totally off subject, but I was going to ask you if you happened to find out the tomato juice recipe for your canned marinated bell peppers recipe? https://natashaskitchen.com/2013/09/16/marinated-bell-peppers-recipe/
I am wanting to can these really soon, been itching to can something in the winter and these look delish. Thanks!
I haven’t since it’s way past tomato season, but you can use any good store-bought version such as V8 or Campbell’s and it will work great 🙂
Love IT! i was driving home from college today, was thinking man i was rasolnik so bad, but i never make it before. so i went on your blog, and guess what?!!! on the first top page tadam recipe for rasolnik, thank u so much for sharing and easy steps!!! What would i do without u natasha,
thank u so much !!
Ha ha that’s fantastic!! I’m happy for you. 🙂
Oh, lovely soup! But as I remember it should have rice instead, bell pepper and lots of pepper! Isn’t it?
The barley is a little healthier and has a better texture. It can be made with rice, but I think the original is made with barley. I bet bell pepper would taste good in this.
nope, the original rassolnik has barley in it and no bell pepper, it would change the flavor
I make this recipe often but do not use pickles, I use pickle juice like from hamburger dill pickles. I use to taste. We live this soup
I guess that’s a great way to use the juice which would get poured down the sink otherwise. Thank you for sharing!! 🙂
Yum! Your recipe is a little different then mine. Mine have mushrooms and kolbasa. I really did not like rassolnik when I was growing up. Now I love it. 🙂
Mushrooms and kielbasa sound really good too!! Any specific kind of Kielbasa you like to use?
For this recipe ham works well. But my favorite kolbasa is “Alex Meat German Brand Vologna” in red cover. I use it in all my recipes. 🙂 It’s picture here http://leascooking.blogspot.com/2012/04/ditalini-macaroni-salad.html .
Oh I love ham! Its something I’d be sneaking out of the fridge 😉 Thanks so much for sharing!
Hey Natasha, thx for this soup recipe i wanna try making it, and i have all the ingredience except beef meat, can i use pork instead? cause thats the only thing i have in the fridge? i think it should be ok, what do u think? if not then i’ll have to wait till i go to the store:) lol
I think it would well with pork. I hope you love it!
Thank you for posting this recipe. I have been looking for one and will be making it this weekend.
Oh I hope you LOVE it and I hope it makes your Rassolnik dreams come true 😉
HAHA Your first sentence is exactly what I was thinking when I saw the title. I got your email and saw Barley… Yum… Beef… Nice… Pickle… EHHH? LOL I love pickles but I don’t know that I would like them in my soup, I think I have to try this out one day just to find out 😉
I think you’d be pleasantly surprised. If you have had sorrel soup (schavel soup), it has a similar effect of giving the soup a little sour kick. It’s nice 🙂 If it’s been made for over 500 years, there must be something to it! 😉
Totally agree!
Thank you for this wonderful recipe!! Do you have the recipe for Kapustnyak by any chance?? I am craving this soup and do not know how to make it. It is so good!
I don’t have one posted yet but it’s on my to-do list. It’s one of those classics that my hubby keeps reminding me about 😉
Looks great! It used to be my favourite when I was little so there is still hope for your little one. I completely agree on “no sour cream” deal, it’s flavourful on its own and the clear broth is so beautiful so why make it mirky. 😉
Yeah, and it just didn’t add anything to the soup at all. My hubby agreed. 🙂 no sour cream required.
Do you add the barley in the beginning?
Sorry I missed it, see it
No worries 🙂 I hope you love the soup!
Thank you for posting it. I was actually thinking about making this soup, but was going to bother my mom for the recipe, now I don’t have to!
Something about sour soup is very hearty and comforting. I really like kapustnyak (saurkraut soup), the sorrel soup, and the rassolnik. Especially when it’s served super hot on a cold day.
This is totally off the subject of soup, but my husband’s coworker treated him to a snack that sounded kind of weird, but when he recreated it at home, it was actually good (it’s sourish too, that’s what made me think of it now)
Pickled asparagus (we bought ours at Winco, but Costco has bigger jars)
Cream cheese
Sliced deli ham
–Take 1 slice of the ham, spread a small amount of cream cheese on it, put 2 asparagus sticks in the middle and just roll it up. If making a lot of them for large group for an appetizer, just stick a toothpick to hold the snack together.
Enjoy! (You’d be surprised, I was for sure)
That sounds like something I’d crave in the middle of the night! 😉 Thanks so much for sharing. I’ll have to add it to my shopping list.