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Rassolnik soup

Author
Cookinero 24 Dec 2025
10
Rassolnik soup

Rassolnik is a classic Russian dish and is over 500 years old! Try making the most delicious rassolnik with beef, pickles, tomatoes and red pepper

How to cook Rassolnik soup

Step 1

Rassolnik soup

Boil the beef in salted water until done. Then place the meat on a cutting board and cut it into strips. Strain the beef broth.

Step 2

Rassolnik soup

Grate the carrots and cucumbers on a coarse grater.

Step 3

Rassolnik soup

Cut the potatoes into cubes and the onion into wedges.

Step 4

Rassolnik soup

Cut the pepper and tomatoes into cubes.

Step 5

Rassolnik soup

Fry the onion and carrot over medium heat until the vegetables are half cooked. Then add the tomatoes and peppers to the pan and simmer the vegetables for another 5 minutes.

Step 6

Rassolnik soup

Place the meat and potatoes in a saucepan with beef broth. Bring the contents of the saucepan to a boil and cook over medium heat for 10 minutes.

Step 7

Rassolnik soup

Add the contents of the frying pan, pickles, bay leaf and black peppercorns to the saucepan. Salt the soup to taste and cook the contents of the saucepan for another 20 minutes. When adding salt to the dish, take into account the fact that the soup already contains pickles and brine.

Step 8

Rassolnik soup

Remove the soup from the heat and add any finely chopped greens to taste. Let the soup steep and serve. Enjoy!

Rassolnik soup - FAQ About Ingredients, Baking Time and Storage

Yes! Pork, chicken, or turkey work well as leaner alternatives - just adjust cooking time based on the meat's toughness. For chicken, simmer 25-30 minutes instead of beef's longer cook time.
Store cooled soup in an airtight container for 4-5 days. The flavors actually improve after 24 hours as the ingredients meld together.
Replace beef broth with vegetable broth and omit meat. Add protein with white beans or mushrooms. Use 2 extra pickles for that signature briny flavor.
Yes, but freeze without potatoes or fresh herbs. Potatoes become grainy when frozen/thawed. Add freshly cooked potatoes and herbs when reheating.
For richer consistency, mash 1-2 cooked potato pieces against the pot wall before adding vegetables, or stir in 1 tbsp tomato paste during the sautéing step.
Traditional toppings include dollops of smetana (sour cream), chopped dill, and crusty rye bread. For texture contrast, add garlic croutons.
Absolutely! Sauté veggies using the Sauté function, then pressure cook all ingredients except greens for 15 minutes with quick release. Stir in herbs before serving.
Use low-sodium broth, rinse pickles before adding, and eliminate added salt. The soup gains flavor from peppers, bay leaf, and peppercorns.

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