VEGETARIAN RASSOLNIK (RUSSIAN BARLEY AND PICKLE SOUP)
Rassolnik is my husband's favorite soup. It is usually prepared with meat but because almost everyone in my family is vegetarian, I make it with mushrooms instead.
Provided by Natalie Titanov
Categories World Cuisine Recipes European Eastern European Russian
Time 9h
Yield 6
Number Of Ingredients 12
Steps:
- Combine barley and plenty of cold water in a bowl and soak overnight. Drain.
- Fill a stockpot with 6 cups of water. Add drained barley and bring to a boil. Reduce heat and simmer for 30 minutes.
- Meanwhile, melt butter in a skillet over medium heat and cook onion until browned, about 5 minutes. Add mushrooms and keep cooking until they start to release their liquid, 5 to 10 minutes. Set aside.
- After barley has been cooking for 30 minutes, add sauteed mushrooms, potatoes, carrot, bay leaves, dill, salt, and pepper. Cook for 10 more minutes. Add pickles and cook for 5 more minutes. If the water evaporates too much, you can add more.
Nutrition Facts : Calories 179.6 calories, Carbohydrate 27.7 g, Cholesterol 14.4 mg, Fat 6.4 g, Fiber 4.9 g, Protein 5.2 g, SaturatedFat 3.8 g, Sodium 473 mg, Sugar 3.3 g
RASSOLNIK WITH RICE (RUSSIAN PICKLE SOUP)
The traditional version of Rassolnik is made with barley, but often children prefer rice. So this new version became quite popular. Use brined pickles if you can find them.
Provided by Magda
Categories World Cuisine European Eastern European Russian
Time 2h5m
Yield 4
Number Of Ingredients 12
Steps:
- Rinse chicken under cold running water. Place in a large pot, add water to cover, and bring to a boil over high heat. Skim off foam and reduce heat to low.
- Meanwhile, peel one onion and chop coarsely. Slice the other onion and set aside. Cut pickles into julienne strips.
- Add chopped onion, peppercorns, and bay leaf to the pot with the chicken and simmer until the meat is tender, 1 to 1 1/2 hours.
- Remove chicken thighs from the broth and cut into thin slices. Discard bones.
- Heat oil in a skillet over medium heat and cook sliced onion and pickles until soft and translucent, about 5 minutes. Stir in tomato paste until well combined.
- Remove chopped onion from stock with a slotted spoon. Add rice to the stock and cook for 3 minutes. Add cubed potatoes, pickle-onion mixture, and chicken slices. Continue to cook until rice and vegetables are tender, 15 to 20 minutes. Top each serving with a dollop of sour cream.
Nutrition Facts : Calories 599.1 calories, Carbohydrate 71.5 g, Cholesterol 108.9 mg, Fat 18.3 g, Fiber 7 g, Protein 36.7 g, SaturatedFat 5.7 g, Sodium 1782.3 mg, Sugar 6.1 g
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! It's hearty and the beef is tender and satisfying. It's strangely good with the pickles. Did you know Rassolnik has existed for more than 500 years? This pickle soup is definitely a comfort food to many Russians.
Provided by JackieOhNo
Categories Grains
Time 1h
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- 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.
- 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.
- 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.
- 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.
- Some people eat it with a dollop of sour cream,.
Nutrition Facts : Calories 176.6, Fat 9.1, SaturatedFat 2.6, Cholesterol 26.5, Sodium 639.8, Carbohydrate 15.3, Fiber 2.8, Sugar 2, Protein 9.3
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- 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).
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