Leningrad Rassolnik with Beef

Name: Leningrad Rassolnik with Beef
Total time: 2 hours
Yield: 6
Cuisine: Russian, Ukrainian
Ingredients: Beef - 500 g; Pearl barley - 50 g; Carrots - 100 g; Potatoes - 600 g; Pickled cucumbers - 60 g; Vegetable oil - 50 g; Onions - 80 g; Bay leaf - 1 g

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

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

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

Step 3

Cut the cucumbers into thin strips.

Step 4

Fry the onion and carrots with vegetable oil.

Step 5

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

Step 6

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

Step 7

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

Step 8

Cook the soup until the pearl barley is soft.

Leningrad Rassolnik with Beef - FAQ About Ingredients, Baking Time and Storage

Can I use chicken instead of beef for Leningrad Rassolnik?

Yes, you can substitute beef with chicken for a lighter version. Adjust cooking time as chicken cooks faster (about 20-25 minutes for the broth).

What can I use instead of pearl barley if I don't have any?

Rice or quinoa are great alternatives to pearl barley. Adjust cooking time accordingly, as rice cooks faster (15-20 minutes).

How long can I store Leningrad Rassolnik in the fridge?

Store in an airtight container for up to 3-4 days. The flavor often improves the next day as the ingredients meld.

Can I make this soup vegetarian or vegan?

Yes! Replace beef with mushrooms or beans for protein, and use vegetable broth. Skip any animal-based ingredients and check pickle labels for vegan compliance.

What’s the best way to reheat this soup?

Reheat gently on the stove over medium heat, stirring occasionally. Add a splash of water if the soup thickens too much during storage.

Can I freeze Leningrad Rassolnik?

Yes, but potatoes and barley may become mushy. Freeze without them if possible, and add freshly cooked ones when reheating.

How can I reduce the sodium in this recipe?

Use low-sodium pickles or reduce their quantity. Avoid adding extra salt, as pickles already contribute saltiness.

What sides pair well with Leningrad Rassolnik?

Serve with dark rye bread, sour cream, and a simple herb garnish like dill or parsley for a traditional touch.

Can I make this soup in a slow cooker?

Yes! Cook the broth and meat on low for 6-8 hours, then add remaining ingredients and cook on high for another 30-45 minutes until barley is tender.

My soup turned out too thick. How can I fix it?

Thin it with a bit of water or broth while reheating. Adjust seasoning as needed after dilution.

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