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Leningrad Rassolnik with Beef
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
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