BEEF, BARLEY AND PICKLE SOUP (RASSOLNIK)

Beef, Barley and Pickle Soup (Rassolnik) image

Provided by JackieOhNo

Categories Grains

Time 1h

Yield 12 serving(s)

Number Of Ingredients 16

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12 cups water
1 lb lean beef, cut into bite-sized pieces
1/4 cup barley, rinsed
1/2 tablespoon salt, more to taste
3 medium potatoes, diced
1 carrot, thinly sliced into rings
6 baby pickles (about 1 1/2 cups diced)
4 tablespoons olive oil
1 carrot, grated
1 onion, finely diced
2 celery ribs, finel sliced
1 tablespoon tomato paste or 1 tablespoon ketchup
2 tablespoons dill, but very nice (optional)
2 bay leaves
1/2 teaspoon fresh ground black pepper
sour cream, and extra dill to serve

Steps:

In a large pot, partially cover with lid and cook 12 cups water, beef and barley with 1/2 Tbsp salt (30 min). Skim off any impurities that rise to the top to keep your soup clear.
Sautee pickles with 1 Tbsp oil for a few minutes on medium/high heat. Add pickles, potatoes and sliced carrots to the pot and cook for an additional 10 min while making your Mirepoix "zazharka" in step.
Mirepoix/Zazharka: Add 3 Tbsp olive oil to a large skillet and sauté onion (2 min), then add grated carrot and sliced celery and continue to saute until carrots are soft (5 min). Stir 1 Tbsp tomato paste or ketchup into the pan and add this mixture to the soup pot.
Toss in 2 bay leaves, 1/2 tsp black pepper, 2 Tbsp dill and more salt to taste. Continue to simmer for another 2 minutes or until your potatoes are fully cooked and can be easily pieced with a fork.
Some people eat it with a dollop of sour cream,.

Nutrition Facts : Calories 176.6, Fat 9.1, SaturatedFat 2.6, Cholesterol 26.5, Sodium 639.8, Carbohydrate 15.3, Fiber 2.8, Sugar 2, Protein 9.3