Rassolnik (Pickle and Barley Soup)
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✨ Adapt This Recipe
Available allergen-free substitutions:
gluten-free alternative
Add later in cooking as it softens faster
dairy-free alternative
Serve as a topping
Allergen information is provided for informational purposes only and may not be complete or up to date. Always verify ingredients directly before consumption.
Did you know?
Rassolnik takes its name from 'rassol', the salty-sour brine from pickled vegetables that gives the soup its signature flavour.
Allergens in this recipe
Required ingredients contain allergens with no available substitutions:
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✦ Allergen-free alternatives
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Buckwheat Groats
— gluten-free alternative
Add later in cooking as it softens faster
-
Buckwheat Groats
— gluten-free alternative
-
✦ Allergen-free alternatives
-
Oat Cream
— dairy-free alternative
Serve as a topping
-
Oat Cream
— dairy-free alternative
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.
Nutritional values are per serving and approximate. Not medical advice.