Rassolnik with Beef Broth and Pearl Barley
Delicious, made from simple ingredients, and suitable for the whole family! Rassolnik with beef broth and pearl barley is cooked without frying or oils, making it low-calorie yet hearty.
Updated : 28 October, 2025
Easy
About 30 min.
Ingredients
2 liter
Water
300 grams
Beef
200 milliliters
Brine
80 grams
Pearl barley
3
Potato
3
Salted cucumbers
1
Onion
1
Carrot
20 grams
Celery root
1
Laurel leaf
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
For a richer broth, choose beef on the bone. Traditionally, cucumbers are pickled; if unavailable, use regular or marinated cucumbers.
Step 2
Wash and peel the carrot, onion, and celery.
Step 3
Place the meat in cold water, add a whole onion, half a carrot, celery root, and a bay leaf. Bring to a boil over medium heat. Skim off foam. Reduce heat and cook until meat is tender. Cooking time depends on meat cut, age, and bone presence (my meat took 1 hour).
Step 4
Once cooked, remove meat, cool slightly, remove bones if any, and cut into pieces. Strain the broth and discard the vegetables used in cooking.
Step 5
Cut the remaining half carrot and pickled cucumbers into sticks.
Step 6
Return the broth to the stove, add carrots, pre-washed pearl barley, and the meat pieces. Cook together 40 minutes on low heat after boiling.
Step 7
Wash, peel, and cube the potatoes.
Step 8
Add potatoes to the pot.
Step 9
Add cucumbers and pour in the pickle juice.
Step 10
Cook on low heat with a lid for 20 more minutes. Taste and adjust salt if needed. Let the soup rest covered for 20 minutes before serving. Serve with sour cream.