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Rassolnik is a Russian national dish. Most often, this soup is prepared using beef, and pearl barley is also added. Beef can be replaced with other meat or the soup can be cooked without it, because the dish will still be filling. The special feature of rassolnik is the addition of pickled cucumber and cucumber brine. With the addition of beans, the soup will become even more nutritious.

Step 1

Pour 2 liters of water over the meat, add bay leaf and put on the fire. Wait until it boils and reduce the heat. Cook the broth for about half an hour.

Step 2

Chop the onion. Cut the carrots into small pieces or use a large grater. Cut the potatoes into medium pieces.

Step 3

Chop the cucumbers.

Step 4

Heat a frying pan with vegetable oil. Put in the onion and carrot. Cook until soft.

Step 5

Cut the finished meat into small pieces and put it back into the pan.

Step 6

Bring the broth to a boil. Add the potatoes and pearl barley, and cook for 5 minutes.

Step 7

Place the fried vegetables, beans and pickles into the rassolnik. Add salt and pepper.

Step 8

Cook until the pearl barley is ready.