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Leningrad-style rassolnik is a classic of Soviet cuisine. The recipe was developed by chef Nikolai Kurbatov, based on Moscow rassolnik. The soups have one base: broth, as well as pickles and brine. Distinctive features of Leningrad rassolnik are beef broth and pearl barley, which makes the soup more healthy and nutritious.

Step 1

To make the broth, place the meat in a saucepan, add 2 liters of water and a bay leaf. After boiling, reduce the heat and cook for half an hour.

Step 2

Grate the carrots on a large grater. Cut the onion into thin half rings. Cut the potatoes into cubes.

Step 3

Cut the cucumbers into thin strips.

Step 4

Fry the onion and carrots with vegetable oil.

Step 5

Remove the meat from the pan and cut into medium cubes. Return to the broth.

Step 6

Bring the broth to a boil and add the potatoes and pearl barley. Cook for 5 minutes.

Step 7

Add fried vegetables and pickles to the soup. Add spices.

Step 8

Cook the soup until the pearl barley is soft.