Leningrad Rassolnik with Beef

Cookinero 25 February 2025

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.

How to cook Leningrad Rassolnik with Beef

Step 1

Leningrad Rassolnik with Beef

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

Leningrad Rassolnik with Beef

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

Step 3

Leningrad Rassolnik with Beef

Cut the cucumbers into thin strips.

Step 4

Leningrad Rassolnik with Beef

Fry the onion and carrots with vegetable oil.

Step 5

Leningrad Rassolnik with Beef

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

Step 6

Leningrad Rassolnik with Beef

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

Step 7

Leningrad Rassolnik with Beef

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

Step 8

Leningrad Rassolnik with Beef

Cook the soup until the pearl barley is soft.

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