Rassolnik (рассольник) is a traditional Russian soup that combines hearty ingredients like meat, barley, and pickles for a comforting, tangy flavor that’s unique to Eastern European cuisine. It’s the ultimate cold-weather soup, offering a robust and satisfying meal in every spoonful.
A Brief History:
Rassolnik dates back to the 15th century and has always featured pickles (or brined cucumbers) as its star ingredient. The soup’s name comes from “rassol,” the Russian word for brine, which gives it its distinct, slightly sour taste. Originally made with beef kidneys, modern variations typically use beef, pork, or chicken for a milder flavor.
What Makes Rassolnik Special?
The combination of pickles and their brine, hearty barley, tender chunks of meat, and an aromatic broth makes this soup truly unique. The pickles add a pleasant tang, cutting through the richness of the meat and barley, while fresh herbs like dill bring everything together with a refreshing note. It’s a well-balanced dish that showcases the harmonious use of contrasting flavors.
Ingredients and Cooking Tips:
- Meat: Use beef, pork, or chicken—whatever you prefer. Traditional versions often use beef shanks for their deep flavor. We are using pork ribs in this recipe!
- Barley: Pearl barley adds texture and a slight nuttiness to the soup. Be sure to rinse and soak it beforehand for a tender, chewy consistency.
- Pickles & Brine: Use brined (not vinegar-based) pickles for authentic flavor. The brine is key to giving the soup its signature taste.
- Broth: A homemade beef or chicken broth works best, but you can use store-bought broth if you’re short on time.
Cooking Method:
Start by browning your meat for depth of flavor. Add aromatics like onions and carrots, then the barley and broth. Let it simmer until the barley is cooked through. The pickles and brine are added towards the end to maintain their texture and bright flavor.
Serve with a dollop of sour cream and a sprinkle of fresh dill for a true Russian experience!
Why You’ll Love It:
Rassolnik is not just another soup—it’s a beautiful balance of rich, savory flavors and tangy, refreshing notes. It’s perfect as a main course or a first course for a hearty meal, bringing warmth and comfort with each spoonful.
Enjoy this taste of Russian heritage and make a pot of Rassolnik for a cozy, satisfying meal that’s sure to become a family favorite!
Rassolnik (Meat, barley and pickle soup)
4
servings30
minutes40
minutes300
kcalIngredients
2 lbs pork ribs, cut into individual pieces
2 bay leaves
3/4 cup barley
1 TBSP oil
1 onion, chopped
2 carrots, shredded
1/4 cup tomato paste
4 medium potatoes, peeled and chopped
1 cup pickles, chopped
Directions
- Add ribs to a large pot, add bay leaves, season with kosher salt and add enough water to cover the ribs. Bring to simmer, cover and allow to simmer for 1.5 hours.
- Remove cooked ribs to a plate and set aside, strain the boiling liquid using a fine mesh sieve, reserving it (this will be our soup base.) Bring the liquid to a boil and add barley. Simmer, covered, for about 35 minutes. Add potatoes and simmer for another 15 minutes until potatoes are tender.
- In the mean time, heat oil in a heavy bottom skillet. Add onions and carrots and cook stirring, for about 3-5 minutes, until softened. Stir in tomato paste and cook for another minute or so. Stir this mixture into the soup along with the reserved cooked ribs once potatoes are tender, and simmer for about 5 minutes until heated through. Add the pickles. Enjoy!
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