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Rassolnik
Pickle soup with mushrooms
Rassolnik is a colorful and filling dish that is especially popular in Russia and Ukraine. Classic Soviet rassolnik is prepared using beef broth, pickles, potatoes, carrots, onions, and pearl barley. You can diversify the recipe by excluding the pearl barley and adding aromatic champignons.
How to cook Pickle soup with mushrooms
Step 1
To make the broth, pour two liters of water over the meat and put the pan on high heat. Add the bay leaf. After the broth boils, reduce the heat and cook the meat for about half an hour.
Step 2
Cut the carrots into half circles.
Step 3
Cut the onion into half rings.
Step 4
Finely chop the pickles.
Step 5
Chop the potatoes.
Step 6
Fry half the onion and carrots in a frying pan with vegetable oil.
Step 7
Add tomato paste and pickles to the pan, pour in the cucumber brine and stir. Simmer for 5 minutes.
Step 8
Cut the mushrooms into thin slices and fry them in a frying pan with the remaining onion.
Step 9
Cut the boiled meat into medium cubes.
Step 10
Add potatoes and meat to the boiling broth and cook for 5 minutes.
Step 11
Place the fried vegetables and champignons into the rassolnik. Add spices and stir.
Step 12
Cook the rassolnik for another 5-10 minutes on low heat. Serve the first course to the table.
Pickle soup with mushrooms - FAQ About Ingredients, Baking Time and Storage
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