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Rassolnik is one of the most popular first courses in Russia. Its distinctive features are pearl barley and pickles, which give the dish a special flavor. The other ingredients are typical for all soups: meat, potatoes, carrots and onions. You can diversify the classic recipe with other ingredients. For example, fresh cabbage and rice.

Step 1

Prepare a saucepan. Pour 2 liters of water, add meat and bay leaf. After boiling, cook the broth over medium heat for about 30 minutes.

Step 2

Cut the carrots into half circles.

Step 3

Chop the onion.

Step 4

Chop the pickles.

Step 5

Shred the cabbage.

Step 6

Cut the potatoes into half circles.

Step 7

Fry the onion and carrot in a frying pan with a little vegetable oil.

Step 8

Pour cucumber brine into the pan, add tomato paste, pickles and stir. Reduce heat and simmer for 5 minutes.

Step 9

Chop the finished meat into small pieces and return it to the broth.

Step 10

Place potatoes and rice into boiling broth and cook for 5-10 minutes.

Step 11

Add fried vegetables to the pickle soup, add salt and pepper.

Step 12

When the rice is almost done, add the shredded cabbage to the pan and continue to cook the soup for 5-10 minutes.