Beef, Barley and Pickle Soup (Rassolnik)
- 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
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.
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!!