Russian Rassolnik Soup Recipes

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VEGETARIAN RASSOLNIK (RUSSIAN BARLEY AND PICKLE SOUP)



Vegetarian Rassolnik (Russian Barley and Pickle Soup) image

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

⅓ cup pearl barley
6 cups water
2 tablespoons butter
1 medium onion, minced
1 (12 ounce) package button mushrooms, chopped
2 medium potatoes, diced
1 carrot, diced
2 large bay leaves
1 tablespoon dried dill
salt and freshly ground black pepper to taste
3 pickles, diced
¼ cup sour cream, for topping

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)



Rassolnik with Rice (Russian Pickle Soup) image

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

1 ½ pounds bone-in, skinless chicken thighs
3 quarts water, or as needed
2 medium onions
3 large pickles
⅛ teaspoon whole black peppercorns
1 large bay leaf
1 tablespoon vegetable oil
2 tablespoons tomato paste, or more to taste
¾ cup uncooked white rice
2 large potatoes, peeled and cubed
½ teaspoon salt, or more to taste
¼ cup sour cream, or to taste

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

RUSSIAN RASSOLNIK SOUP



Russian Rassolnik Soup image

Adapted from a Buzzfeed Sochi party suggestions site, originally from Natasha's Kitchen blog.

Provided by Jean Ray @Sheepdoc

Categories     Beef Soups

Number Of Ingredients 16

12 cup(s) water
1 pound(s) beef, cut in bite-sized pieces
1/4 cup(s) barley
1/2 tablespoon(s) salt
3 - medium potatoes, diced
1 - carrot, thinly sliced
1 1/2 cup(s) dill pickles, diced
4 tablespoon(s) olive oil
1 - carrot, grated
1 - onion, finely diced
2 - celery stalks, finely sliced
1 tablespoon(s) ketchup or tomato paste
2 tablespoon(s) dill
2 - bay leaves
1/2 teaspoon(s) ground black pepper
- sour cream

Steps:

  • Boil water, beef, and barley with 1/2 Tbsp salt 30 minutes. Skim off scum that comes to the top.
  • Saute pickles with 1 T olive oil over medium high heat a few minutes.
  • Add pickles, potatoes, and sliced carrots to soup and cook 10 minutes.
  • Meanwhile, saute onion 2 minutes in 3 T olive oil, then add grated carrot and celery and saute 5 minutes more, until carrots are soft. Add tomato paste or ketchup. Add this mixture to the soup.
  • Add bay leaves, pepper, dill and more salt if needed. Simmer 2 minutes or until potatoes are soft.
  • Serve with sour cream and extra dill.

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