Rassolnik (Pickle and Barley Soup)

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Soup Lunch Dinner Eastern Europe Hard High Protein

45 min 410 kcal 23g protein

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Did you know?

Rassolnik takes its name from 'rassol', the salty-sour brine from pickled vegetables that gives the soup its signature flavour.

Ingredients

Servings:

Beef Stew Meat 300 g cut into small cubes
Pearl Barley 80 g ↻ Gluten → Buckwheat Groats
Potatoes 250 g diced
Carrot 100 g grated
Onion 90 g finely diced
Pickled Cucumbers 150 g chopped ! Sulphites ! Mustard
Pickle Brine 80 ml ! Sulphites
Sour Cream 60 g optional ↻ Milk → Oat Cream
Dill 10 g chopped optional

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Method

Rinse the pearl barley and simmer it in water until partially tender.

In a separate pot, cook the beef in water until tender, skimming the surface as needed.

Add carrot, onion, and potatoes to the broth and simmer until the vegetables begin to soften.

Stir in the cooked barley, chopped pickles, and a splash of pickle brine.

Continue cooking until all ingredients are tender.

Season with salt and pepper carefully, as the pickles are salty.

Serve hot with chopped dill and sour cream if desired.

Nutrition per serving

410 kcal

23 g protein

41 g carbs

17 g fat

Approximate values, not medical advice.

Allergen information is provided for informational purposes only and may not be complete or up to date. Always verify ingredients directly before consumption.

Rassolnik (Pickle and Barley Soup)

Ingredients

Method

Nutrition per serving

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