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Rassolnik is a soup for the whole family in the daily diet. In the classic recipe, rassolnik turns out to be a lean, but quite filling dish, with a bright taste and rich aroma. Rassolnik, as a first course, is ideal for lunch, can be served with croutons or sour cream, to taste. The soup is easily digestible, has a fairly low calorie content and an unusual, spicy taste.

Step 1

Place the soaked pearl barley in a saucepan, add water and cook until soft, over medium heat. Pre-soaked pearl barley takes less time to cook.

Step 2

Chop the garlic. Cut the cucumbers into thin strips.

Step 3

Chop the onion and carrot. Fry them in a frying pan with vegetable oil until golden brown.

Step 4

Add chopped garlic and tomato paste to the onion and carrots, stir and simmer together for another 3-5 minutes.

Step 5

Add salt, pepper and paprika, mix thoroughly, remove from heat after 2-3 minutes.

Step 6

Add the brine without vinegar to the prepared pearl barley, then add the prepared frying with tomato paste. Cook over low heat for 7-10 minutes. Add chopped pickles to the soup, cook for another 4-5 minutes.