Rassolnik Soup with Meat and Pearl Barley
Hearty and rich, perfect for lovers of tasty food! Rassolnik is cooked in meat broth. The essential ingredients are pickles and brine. The soup is simple to prepare, loved by both adults and kids. Serve it with sour cream and a pinch of fragrant pepper.
Updated : 01 September, 2025
Easy
About 30 min.
Ingredients
300 grams
Beef
5
Potato
2
Carrot
1
Leeks
0.5 cup
Pearl barley
4
Salted cucumbers
0.5 cup
Brine
4 tablespoon
Vegetable oil
to taste
Dry spices
to taste
Salt
2.5 liter
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients listed.
Step 2
First, cook the broth. For rassolnik, I used beef pulp and beef on the bone. Rinse the meat and place in a pot. Wash one carrot, cut off the ends, and add to the pot with the beef. Pour in water and place on the stove. After boiling, remove the foam, reduce heat to low, and simmer the broth for about 2 hours with the lid slightly ajar.
Step 3
Meanwhile, rinse the pearl barley and cover it with cold water. Leave for 1.5-2 hours to swell.
Step 4
After that time, rinse the barley again until the water runs clear. Cover it with boiling water and leave for 20-25 minutes.
Step 5
Cut pickled or salted cucumbers into small pieces (cubes, sticks, or half-moons). Put them in a skillet, add 1 tbsp vegetable oil, cover with a lid, and stew over low heat for 20–30 minutes, stirring occasionally.
Step 6
Peel the potatoes, rinse, and cut into small sticks.
Step 7
Remove the meat and carrot from the pot. Add the pearl barley to the broth and simmer gently for about 20 minutes.
Step 8
Prepare the sauté. Peel another carrot. Rinse leek and carrot under cold water (you can replace leek with regular onion). Chop them as you prefer. Heat the remaining vegetable oil in a skillet and sauté the onion and carrot for a few minutes, stirring.
Step 9
After the 20 minutes, add potatoes and a bay leaf to the broth. Cook for another 15 minutes.
Step 10
Add the sautéed vegetables to the soup.
Step 11
After 3-5 minutes, add the stewed cucumbers and pour in the required amount of brine. Stir, taste, and adjust with salt and spices. Before finishing, sprinkle with fresh herbs, simmer for 1 more minute, then remove from heat.
Step 12
When serving, add meat pieces to each bowl and season with ground black pepper.