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How to cook Rassolnik
Rassolnik is a traditional Russian soup. One of the classic Russian soup, provocative both in its flavor and in its scent. One of the great soups of the world that serves up its own culinary mystery in its seemingly endless varieties.
Prepare all your ingredients before you begin cooking.
Simmer the meat and onions in water for 60 minutes (Beef) and 90 minutes (Pork). Add salt. Skim off any black impurities that rise to the top to keep your soup clear and good smell.
Add water to barley for 30 minutes. Then add barley to the soup.
Meanwhile, prepare the vegetables. Cut Carrots and Pickles into small dice (you may want to wear rubber gloves to do this) and set the rest aside.
Add potatoes to the soup. Add high quality olive oil to a large skillet and onion , then add grated carrot and pickles until carrots are soft (3-5 min). Stir tomato ketchup into the pan and add this mixture to the soup.
Toss black pepper and more salt. Continue to simmer for another 5 minutes. When the soup will be ready, turn off electric stove and cover the port for 25 minutes. Finally, add more pepper and a pinch of salt and taste. Add regular yogurt and enjoy!
Rassolnik soup is very popular in Ex-USSR countries. This is excellent on a cold winter's day.