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Pickle soup with beans

Author
Cookinero 13 Jan 2026
780
Pickle soup with beans

Rassolnik is a Russian national dish. Most often, this soup is prepared using beef, and pearl barley is also added. Beef can be replaced with other meat or the soup can be cooked without it, because the dish will still be filling. The special feature of rassolnik is the addition of pickled cucumber and cucumber brine. With the addition of beans, the soup will become even more nutritious.

How to cook Pickle soup with beans

Step 1

Pickle soup with beans

Pour 2 liters of water over the meat, add bay leaf and put on the fire. Wait until it boils and reduce the heat. Cook the broth for about half an hour.

Step 2

Pickle soup with beans

Chop the onion. Cut the carrots into small pieces or use a large grater. Cut the potatoes into medium pieces.

Step 3

Pickle soup with beans

Chop the cucumbers.

Step 4

Pickle soup with beans

Heat a frying pan with vegetable oil. Put in the onion and carrot. Cook until soft.

Step 5

Pickle soup with beans

Cut the finished meat into small pieces and put it back into the pan.

Step 6

Pickle soup with beans

Bring the broth to a boil. Add the potatoes and pearl barley, and cook for 5 minutes.

Step 7

Pickle soup with beans

Place the fried vegetables, beans and pickles into the rassolnik. Add salt and pepper.

Step 8

Pickle soup with beans

Cook until the pearl barley is ready.

Pickle soup with beans - FAQ About Ingredients, Baking Time and Storage

Yes! Rice, quinoa, or small pasta like orzo work well. Adjust cooking time based on your substitute (rice takes ~15 mins, pasta ~8-10 mins).
Store in an airtight container for 3-4 days. The flavors meld beautifully, but add a splash of broth when reheating as potatoes and barley absorb liquid.
Replace the meat with 200g mushrooms for umami depth, use vegetable broth, and ensure your pickles and beans are vegetarian-friendly. Add 1 tsp smoked paprika for richness.
Freeze for up to 3 months, but potatoes and barley may become grainy. Thaw overnight in the fridge and reheat gently on the stovetop with extra broth if needed.
For more zing, stir in 1-2 tbsp pickle brine at the end. For milder flavor, rinse pickles before chopping or reduce the quantity by half.
Pair with crusty rye bread, a dollop of sour cream, and fresh dill. A simple cucumber salad balances the richness beautifully.
Absolutely! Use 1 can (15 oz) rinsed beans. Add them in Step 7 to prevent overcooking.
Omit potatoes and barley. Add diced celery, radishes, or turnips for texture, and increase beans to 1.5 cups for heartiness.

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