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Leningrad Rassolnik with Beef

Author
Cookinero 25 Feb 2025
8530
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

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.

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

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).
Rice or quinoa are great alternatives to pearl barley. Adjust cooking time accordingly, as rice cooks faster (15-20 minutes).
Store in an airtight container for up to 3-4 days. The flavor often improves the next day as the ingredients meld.
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.
Reheat gently on the stove over medium heat, stirring occasionally. Add a splash of water if the soup thickens too much during storage.
Yes, but potatoes and barley may become mushy. Freeze without them if possible, and add freshly cooked ones when reheating.
Use low-sodium pickles or reduce their quantity. Avoid adding extra salt, as pickles already contribute saltiness.
Serve with dark rye bread, sour cream, and a simple herb garnish like dill or parsley for a traditional touch.
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.
Thin it with a bit of water or broth while reheating. Adjust seasoning as needed after dilution.

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