Rassolnik

Name: Rassolnik
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 6 servings
Cuisine: Russian
Ingredients: 1 lb beef chuck, cubed; 8 cups water; 1/2 cup pearl barley, rinsed; 2 cups Yukon Gold potatoes, cubed; 2 tbsp unsalted butter; 1 yellow onion, diced; 1 carrot, grated; 1.5 cups dill pickles, grated; 1/2 cup dill pickle brine

A traditional Russian soup featuring tender beef, pearl barley, and potatoes in a uniquely tangy broth enriched with dill pickles and brine.

85 minMediumServes 6280 cal/serving

RussianSoupStovetopStandardNut-FreeEgg-FreeSoy-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

1 lb beef chuck, cubed
8 cups water
1/2 cup pearl barley, rinsed
2 cups Yukon Gold potatoes, cubed
2 tbsp unsalted butter
1 yellow onion, diced
1 carrot, grated
1.5 cups dill pickles, grated
1/2 cup dill pickle brine

Instructions

1

Combine 1 lb cubed beef chuck and 8 cups water in a large pot over medium-high heat and bring to a boil.
2

Skim foam from the surface, lower heat to low, and simmer until the meat reaches an internal temperature of 160°F, about 30 minutes.
3

Add 1/2 cup rinsed pearl barley and 2 cups cubed Yukon Gold potatoes to the pot, then simmer for 20 minutes until tender.
4

Melt 2 tbsp unsalted butter in a skillet over medium heat, then sauté 1 diced yellow onion and 1 grated carrot for 6 minutes until soft.
5

Add 1.5 cups grated dill pickles to the skillet, cook for 5 minutes, then stir skillet contents into the pot.
6

Pour 1/2 cup dill pickle brine into the pot, simmer for 5 minutes, and serve warm.

Questions

Can I make Rassolnik dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Rassolnik gluten-free?

Yes. The gluten in this entry is 1/2 cup pearl barley, rinsed. Swap the grain for cooked rice or quinoa (the chew will differ). Everything else proceeds as written.

How long does Rassolnik keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Rassolnik?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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