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Pickle soup with cabbage

Author
Cookinero 4 Apr 2025
5690
Pickle soup with cabbage

Rassolnik is one of the most popular first courses in Russia. Its distinctive features are pearl barley and pickles, which give the dish a special flavor. The other ingredients are typical for all soups: meat, potatoes, carrots and onions. You can diversify the classic recipe with other ingredients. For example, fresh cabbage and rice.

How to cook Pickle soup with cabbage

Step 1

Pickle soup with cabbage

Prepare a saucepan. Pour 2 liters of water, add meat and bay leaf. After boiling, cook the broth over medium heat for about 30 minutes.

Step 2

Pickle soup with cabbage

Cut the carrots into half circles.

Step 3

Pickle soup with cabbage

Chop the onion.

Step 4

Pickle soup with cabbage

Chop the pickles.

Step 5

Pickle soup with cabbage

Shred the cabbage.

Step 6

Pickle soup with cabbage

Cut the potatoes into half circles.

Step 7

Pickle soup with cabbage

Fry the onion and carrot in a frying pan with a little vegetable oil.

Step 8

Pickle soup with cabbage

Pour cucumber brine into the pan, add tomato paste, pickles and stir. Reduce heat and simmer for 5 minutes.

Step 9

Pickle soup with cabbage

Chop the finished meat into small pieces and return it to the broth.

Step 10

Pickle soup with cabbage

Place potatoes and rice into boiling broth and cook for 5-10 minutes.

Step 11

Pickle soup with cabbage

Add fried vegetables to the pickle soup, add salt and pepper.

Step 12

Pickle soup with cabbage

When the rice is almost done, add the shredded cabbage to the pan and continue to cook the soup for 5-10 minutes.

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

Yes, chicken works well for a lighter broth. Use boneless thighs or breasts and adjust cooking time to 20-25 minutes.
Use ½ cup tomato sauce or 1 tbsp ketchup per tbsp of paste, but reduce added salt as these are saltier.
Store in an airtight container for 3-4 days. The flavors improve on the second day!
Replace meat with mushrooms or tofu, use vegetable broth, and add 1 tsp soy sauce for umami.
Reduce pickle brine by half or rinse pickles lightly. Balance with ½ tsp sugar if needed.
Freeze without cabbage or potatoes (they turn mushy). Add fresh when reheating from frozen.
Serve with rye bread, sour cream garnish, and fresh dill for authenticity.
Yes, replace with cauliflower rice added at the end or double the cabbage for bulk.
Add ½ cup hot water or broth at a time until desired consistency is reached.

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