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Rassolnik is a colorful and filling dish that is especially popular in Russia and Ukraine. Classic Soviet rassolnik is prepared using beef broth, pickles, potatoes, carrots, onions, and pearl barley. You can diversify the recipe by excluding the pearl barley and adding aromatic champignons.

Step 1

To make the broth, pour two liters of water over the meat and put the pan on high heat. Add the bay leaf. After the broth boils, reduce the heat and cook the meat for about half an hour.

Step 2

Cut the carrots into half circles.

Step 3

Cut the onion into half rings.

Step 4

Finely chop the pickles.

Step 5

Chop the potatoes.

Step 6

Fry half the onion and carrots in a frying pan with vegetable oil.

Step 7

Add tomato paste and pickles to the pan, pour in the cucumber brine and stir. Simmer for 5 minutes.

Step 8

Cut the mushrooms into thin slices and fry them in a frying pan with the remaining onion.

Step 9

Cut the boiled meat into medium cubes.

Step 10

Add potatoes and meat to the boiling broth and cook for 5 minutes.

Step 11

Place the fried vegetables and champignons into the rassolnik. Add spices and stir.

Step 12

Cook the rassolnik for another 5-10 minutes on low heat. Serve the first course to the table.