Rassolnik

🛒 Ingredients

• Beef 50 g · 125 kcal
• Pearl Barley 38 g · 46 kcal
• Potatoes 50 g · 39 kcal
• Pickled Cucumbers 50 g · 6 kcal
• Carrots 19 g · 8 kcal
• Onions 13 g · 5 kcal
• Vegetable Oil 2 g · 18 kcal
• Dill 1 g · 0 kcal
• Sour Cream 20 g · 38 kcal
• Pickle Brine 19 g · 0 kcal
• Water 138 g · 0 kcal

👨‍🍳 Instructions

1. Rinse pearl barley thoroughly and soak in cold water for at least 1-2 hours, or overnight, then drain. This helps it cook faster and more evenly.
2. Place beef in a large pot, cover with cold water, bring to a boil, then skim off any foam. Reduce heat and simmer for 1.5-2 hours until the beef is tender, adding bay leaves and peppercorns for flavor.
3. Once beef is cooked, remove it from the broth, let it cool slightly, then shred or dice. Strain the broth and set aside.
4. In a separate pot, cook the soaked pearl barley in fresh water or a little of the strained broth until tender, about 30-40 minutes; drain if using fresh water.
5. Dice potatoes, carrots, and onions. Finely dice the pickled cucumbers; reserve some pickle brine.
6. Heat vegetable oil in a skillet. Sauté onions until translucent, then add carrots and cook until softened. Stir in the diced pickled cucumbers and cook for another 5-7 minutes.
7. Bring the strained beef broth to a simmer in a large pot. Add diced potatoes and cook for about 10 minutes.
8. Add the cooked pearl barley, the sautéed vegetable mixture (carrots, onions, pickled cucumbers), shredded beef, and the reserved pickle brine to the pot. Simmer for another 10-15 minutes.
9. Taste and adjust seasoning with salt if needed, remembering that pickled cucumbers and brine are already salty. Serve hot, garnished with fresh dill and a dollop of sour cream.