Description
Beef, Barley and Pickle Soup, also known as Rassolnik, is a hearty and tangy traditional Russian soup made with lean beef, pearl barley, diced potatoes, and pickles. Enhanced with a flavorful mirepoix sauté and aromatic dill and bay leaves, this comforting dish combines tender meat and vegetables in a lightly salted broth with a unique pickle tang, perfect for a nourishing family meal.
Ingredients
Scale
Soup Base
- 12 cups water
- 1 lb lean beef, cut into bite-sized pieces
- 1/4 cup barley, rinsed
- 1/2 Tbsp salt, plus more to taste
Vegetables and Pickles
- 3 medium potatoes, diced
- 1 carrot, thinly sliced
- 6 baby pickles or 3 adult pickles (about 1 1/2 cups diced)
Mirepoix (Zazharka)
- 4 Tbsp olive oil (divided: 1 Tbsp for pickles, 3 Tbsp for mirepoix)
- 1 carrot, grated
- 1 onion, finely diced
- 2 celery sticks, finely sliced
- 1 Tbsp tomato paste or ketchup
Seasonings and Garnish
- 2 Tbsp fresh dill (optional but recommended)
- 2 bay leaves
- 1/2 tsp freshly ground black pepper
- Sour cream (optional, for serving)
- Extra dill (optional, for serving)
Instructions
- Simmer Beef and Barley: In a large pot partially covered with lid, combine 12 cups water, beef, barley, and 1/2 Tbsp salt. Bring to a light boil and cook for 30 minutes, skimming off any impurities that rise to the top to keep the broth clear.
- Cook Pickles and Add Vegetables: While the meat simmers, heat 1 Tbsp olive oil in a skillet over medium-high heat and sauté the pickles for a few minutes to release their flavor. Add these sautéed pickles, diced potatoes, and sliced carrots to the soup pot, then cook for an additional 10 minutes.
- Prepare Zazharka (Mirepoix): In a large skillet, heat 3 Tbsp olive oil over medium heat. Add the finely diced onion and sauté for about 2 minutes until translucent. Then add the grated carrot and sliced celery, continuing to sauté until the carrots are soft, about 5 minutes. Stir in 1 Tbsp tomato paste or ketchup and cook briefly. Add this fragrant vegetable mixture to the soup pot.
- Season and Simmer to Finish: Add 2 bay leaves, 1/2 tsp black pepper, and 2 Tbsp fresh dill to the soup. Add additional salt to taste (about another 1/2 Tbsp). Continue to simmer the soup for 2 more minutes or until the potatoes are fully cooked and easily pierced with a fork. Remove bay leaves before serving. Serve hot with optional sour cream and extra dill garnish.
Notes
- Skimming impurities from the broth early results in a clearer, cleaner soup.
- Sautéing the pickles brings out their tangy flavor and prevents them from being too sharp in the soup.
- The traditional mirepoix (called ‘zazharka’ in Russian cuisine) adds depth and sweetness to the broth.
- You can adjust salt and dill levels based on your taste preferences.
- For a richer soup, serve with a dollop of sour cream and extra fresh dill.
