Beef, Barley and Pickle Soup (Rassolnik)

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

Rassolnik Pickle Soup

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.

Rassolnik Pickle Soup-2

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)

5 from 19 votes
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
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 goodness. It's hearty and the beef was tender and oh so satisfying. It's strangely good with the pickles. I tell you what, this pickle soup is definitely a comfort food; my Mom's favorite.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $8-$10
Servings: 12

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

  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 a.k.a. "zazharka" (step 3).
  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.
  4. 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.

Recipe Notes

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!!

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Anna
    December 4, 2018

    I never liked Rassolnik, made it for my boyfriend and I loved it. Will defiantly cook this again.
    Thank you! Reply

    • Natashas Kitchen
      December 4, 2018

      I’m happy you enjoyed this recipe! Reply

  • Katie
    June 15, 2018

    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! Reply

    • Natashas Kitchen
      June 15, 2018

      I’m so inspired reading your review. Thank you, Katie! Reply

  • Jay
    May 21, 2018

    Hi Natasha – another excellent and well-explained soup recipe from you. Made it just as you presented and it turned out marvelous. Thank you! Reply

    • Natasha's Kitchen
      May 21, 2018

      My pleasure Jay! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your wonderful review! Reply

  • Amy T
    October 18, 2017

    This soup is delicious. The whole family enjoyed this. It will be a recurring soup for us. Thank-you! Reply

    • Natasha's Kitchen
      October 18, 2017

      You’re welcome Amy! I’m glad to hear the recipe is a HIT! Thanks for sharing your great review! Reply

  • J
    August 27, 2017

    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. Reply

    • Natasha's Kitchen
      August 27, 2017

      You’re welcome! I’m glad to hear you enjoy the recipe! Thanks for sharing 🙂 Reply

  • Janet
    August 27, 2017

    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. Reply

  • Michaela
    April 29, 2017

    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)? Reply

    • Natasha
      natashaskitchen
      April 29, 2017

      Michaela, these are just regular pickled pickles from the jar that I bought at Costco. Reply

      • Michaela
        May 6, 2017

        Thank you very much for your answer. Reply

        • Natasha's Kitchen
          May 6, 2017

          My pleasure Michaela! Reply

  • Anna
    February 2, 2017

    Do you know if this soup tastes good with pork? Reply

    • Natasha
      natashaskitchen
      February 2, 2017

      Hi Anna, I’ve only made this one with beef but I do think it would work fine with pork. Reply

  • Marina
    October 12, 2016

    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! Reply

    • Natasha
      natashaskitchen
      October 12, 2016

      I’m so happy to hear that!!! Thank you for the fantastic review! 🙂 Reply

  • Katerina
    August 10, 2016

    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? Reply

    • Natasha
      natashaskitchen
      August 10, 2016

      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. Reply

  • Kitti
    July 23, 2016

    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! Reply

    • Natasha
      natashaskitchen
      July 23, 2016

      I am so happy to hear that! Thanks for sharing your awesome review 🙂 Reply

  • Natasha
    July 19, 2016

    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?? Reply

    • Natasha
      natashaskitchen
      July 19, 2016

      I would add instant barley later or it would get overcooked with the lengthy cooking time required for regular barley. Reply

  • Katrina
    June 9, 2016

    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! Reply

    • Natasha
      natashaskitchen
      June 9, 2016

      Katrina, thank you for such a nice review! It looks like you might have a new favorite 😀. Reply

  • Viktoriya
    June 7, 2016

    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! Reply

    • Natasha
      natashaskitchen
      June 7, 2016

      Thank you so much for your thoughtful comment. It really means alot to me 🙂 Reply

      • Rose
        March 28, 2018

        YES, PLEASE RELEASE A COOKBOOK!🙏 I WOULD BE THE FIRST TO BUY IT! 😉 trying out this rosolnik today! Reply

        • Natasha's Kitchen
          March 29, 2018

          I’ll keep everyone posted! Please let me know what you think of the recipe Rose! Reply

  • Irene
    May 31, 2016

    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. Reply

    • Natasha
      natashaskitchen
      May 31, 2016

      Irene, I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Liz
    March 28, 2016

    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 🙂 Reply

    • Natasha
      natashaskitchen
      March 28, 2016

      Liz, I’m so happy you enjoyed that. Thank you for sharing that with us 😀. Reply

  • laurie
    February 13, 2016

    I’m eating this as I type! very very good, followed your recipe exactly Reply

    • Natasha
      natashaskitchen
      February 14, 2016

      That’s awesome! I’m so happy you enjoyed it. Happy Valentine’s Day! Reply

  • October 7, 2015

    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! Reply

    • Natasha
      natashaskitchen
      October 7, 2015

      I’m so happy you liked it! It is a traditional Ukrainian soup. 🙂 Reply

  • Inessa
    September 3, 2015

    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! 🙂 Reply

    • Natasha
      natashaskitchen
      September 3, 2015

      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 :). Reply

  • Yana L
    April 30, 2015

    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 🙂 Reply

    • Natasha
      natashaskitchen
      April 30, 2015

      I think you could. Let me know how it turns out. I’m curious! 🙂 Reply

  • Luba
    November 18, 2014

    Would cooking time be the same if I cut the recipie in half? Reply

    • Natasha
      natashaskitchen
      November 18, 2014

      Yes, the cooking time will still be the same. Barley takes time to soften. Reply

  • Ellen
    October 5, 2014

    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 Reply

    • Natasha
      natashaskitchen
      October 5, 2014

      That is so great to hear! I’m happy my blog and recipes brings back sweet memories for you 🙂 Reply

  • Alissa
    September 20, 2014

    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 🙂 Reply

    • Natasha
      natashaskitchen
      September 20, 2014

      I’m so happy your family loved it! Thanks so much for the great review 🙂 Reply

  • JB
    April 12, 2014

    Never had this soup before, but come next week it will be cooked! Looks amazing. Thanks for the recipe. Reply

    • Natasha
      natashaskitchen
      April 12, 2014

      You’re welcome! It’s unusually but very very tasty 🙂 Reply

  • Olga
    February 5, 2014

    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 Reply

    • Natasha
      natashaskitchen
      February 5, 2014

      Awesome!! Thanks for sharing that with me Olga 🙂 Reply

  • Erica
    February 3, 2014

    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. Reply

    • Natasha
      natashaskitchen
      February 3, 2014

      Thank you for sharing your version Erica, I’m always up for improving recipes, and will give this a try next time :). Reply

  • January 17, 2014

    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).. Reply

    • Natasha
      natashaskitchen
      January 18, 2014

      And I will have to give pork a try. Pork always tastes great in soup too! 🙂 Reply

  • January 14, 2014

    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. Reply

    • Natasha
      natashaskitchen
      January 14, 2014

      That’s what I do as well, so nice to have a bowl of it at work :). Reply

  • Marina
    January 12, 2014

    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! Reply

    • Natasha
      natashaskitchen
      January 12, 2014

      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 🙂 Reply

      • Yelena
        January 14, 2014

        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. : ) Reply

        • Natasha
          natashaskitchen
          January 14, 2014

          That is a great idea! Thanks for sharing Yelena 😉 Reply

  • January 11, 2014

    Рассольник действительно странный суп, особенно с почками. Очень аппетитно! Reply

    • Natasha
      natashaskitchen
      January 12, 2014

      I read up on the pochki and I just couldn’t go that route. lol Have you tried that? Reply

  • Selina
    January 11, 2014

    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. Reply

    • Natasha
      natashaskitchen
      January 11, 2014

      Yes!! Awesome! Strangely good, right? 🙂 Reply

      • Selina
        January 13, 2014

        I kept the secret ingredient secret. It really is a great wholesome winter soup. Reply

        • Natasha
          natashaskitchen
          January 14, 2014

          Nice. lol. 🙂 Reply

  • January 11, 2014

    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. Reply

    • Natasha
      natashaskitchen
      January 11, 2014

      All of the kiddos in our family love borscht too! 🙂 Reply

  • Janna
    January 11, 2014

    One of my Mom’s and my favorite soups. Instead barley we put rice.
    Thank you for the recipe! Reply

    • Natasha
      natashaskitchen
      January 11, 2014

      My Mom has used rice in the past. It’s one of my mom’s favorites as well. 🙂 Reply

  • January 11, 2014

    One of my favorite soups! 🙂 Reply

    • Natasha
      natashaskitchen
      January 11, 2014

      🙂 Reply

  • Natalia A.
    January 10, 2014

    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… Reply

    • Natasha
      natashaskitchen
      January 10, 2014

      Yeah, very true. My son loves chicken nuggets and mac & cheese the most. Oh well. lol Reply

  • Lydia J Cottrell
    January 10, 2014

    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! Reply

    • Natasha
      natashaskitchen
      January 10, 2014

      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 🙂 Reply

  • Lena Kay
    January 10, 2014

    yey! my request has been granted! Thank you Natasha! I gotta try your version. Reply

    • Natasha
      natashaskitchen
      January 10, 2014

      You’re welcome 🙂 I hope you love it! Reply

  • 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 🙂 Reply

    • Natasha
      natashaskitchen
      January 10, 2014

      Oh I had no idea it was called Mirepoix!! Thanks so much 🙂 Reply

  • Natalia A.
    January 9, 2014

    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. Reply

    • Natasha
      natashaskitchen
      January 10, 2014

      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? Reply

  • Marina
    January 9, 2014

    This is one of my favorite soups! Thank you for the recipe Natasha! 🙂 Reply

    • Natasha
      natashaskitchen
      January 9, 2014

      You’re welcome 🙂 Reply

  • January 9, 2014

    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. =( Reply

    • Natasha
      natashaskitchen
      January 9, 2014

      Looks like my son isn’t the only kiddo who isn’t a fan of sour soups. Oh well. Reply

  • Galina
    January 9, 2014

    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. Reply

    • Natasha
      natashaskitchen
      January 10, 2014

      I think the grated pickles would make for a nice texture too. I’ll have to give it a whirl next time. Thanks Galina! 🙂 Reply

  • January 9, 2014

    Cooked rassolnik yesterday. yeah kids are not big fans of it. your recipe sounds good. Reply

    • Natasha
      natashaskitchen
      January 9, 2014

      Thanks Nadia 🙂 Yeah, mine either, but I’m hopeful he’ll change his mind in the future 😉 Reply

  • Svetlana
    January 9, 2014

    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! Reply

    • Natasha
      natashaskitchen
      January 9, 2014

      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 🙂 Reply

  • yuld day
    January 9, 2014

    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 !! Reply

    • Natasha
      natashaskitchen
      January 9, 2014

      Ha ha that’s fantastic!! I’m happy for you. 🙂 Reply

  • Iryna B.
    January 9, 2014

    Oh, lovely soup! But as I remember it should have rice instead, bell pepper and lots of pepper! Isn’t it? Reply

    • Natasha
      natashaskitchen
      January 9, 2014

      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. Reply

    • Alena
      March 11, 2014

      nope, the original rassolnik has barley in it and no bell pepper, it would change the flavor Reply

  • pepermintpatty
    January 9, 2014

    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 Reply

    • Natasha
      natashaskitchen
      January 9, 2014

      I guess that’s a great way to use the juice which would get poured down the sink otherwise. Thank you for sharing!! 🙂 Reply

  • January 9, 2014

    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. 🙂 Reply

    • Natasha
      natashaskitchen
      January 9, 2014

      Mushrooms and kielbasa sound really good too!! Any specific kind of Kielbasa you like to use? Reply

  • Alena
    January 9, 2014

    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 Reply

    • Natasha
      natashaskitchen
      January 9, 2014

      I think it would well with pork. I hope you love it! Reply

  • yuliya
    January 9, 2014

    Thank you for posting this recipe. I have been looking for one and will be making it this weekend. Reply

    • Natasha
      natashaskitchen
      January 9, 2014

      Oh I hope you LOVE it and I hope it makes your Rassolnik dreams come true 😉 Reply

  • January 9, 2014

    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 😉 Reply

    • Natasha
      natashaskitchen
      January 9, 2014

      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! 😉 Reply

      • Iryna B.
        January 9, 2014

        Totally agree! Reply

  • Oksana
    January 9, 2014

    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! Reply

    • Natasha
      natashaskitchen
      January 9, 2014

      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 😉 Reply

  • January 9, 2014

    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. 😉 Reply

    • Natasha
      natashaskitchen
      January 9, 2014

      Yeah, and it just didn’t add anything to the soup at all. My hubby agreed. 🙂 no sour cream required. Reply

  • Luda
    January 9, 2014

    Do you add the barley in the beginning? Reply

    • Luda
      January 9, 2014

      Sorry I missed it, see it Reply

      • Natasha
        natashaskitchen
        January 9, 2014

        No worries 🙂 I hope you love the soup! Reply

  • Oksana
    January 9, 2014

    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) Reply

    • Natasha
      natashaskitchen
      January 9, 2014

      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. Reply

Add comment/review

Leave a comment

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.