RUSSIAN RASSOLNIK SOUP

Russian Rassolnik Soup image

Provided by Jean Ray @Sheepdoc

Number Of Ingredients 16

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12 cup(s) water
1 pound(s) beef, cut in bite-sized pieces
1/4 cup(s) barley
1/2 tablespoon(s) salt
3 - medium potatoes, diced
1 - carrot, thinly sliced
1 1/2 cup(s) dill pickles, diced
4 tablespoon(s) olive oil
1 - carrot, grated
1 - onion, finely diced
2 - celery stalks, finely sliced
1 tablespoon(s) ketchup or tomato paste
2 tablespoon(s) dill
2 - bay leaves
1/2 teaspoon(s) ground black pepper
- sour cream

Steps:

Boil water, beef, and barley with 1/2 Tbsp salt 30 minutes. Skim off scum that comes to the top.
Saute pickles with 1 T olive oil over medium high heat a few minutes.
Add pickles, potatoes, and sliced carrots to soup and cook 10 minutes.
Meanwhile, saute onion 2 minutes in 3 T olive oil, then add grated carrot and celery and saute 5 minutes more, until carrots are soft. Add tomato paste or ketchup. Add this mixture to the soup.
Add bay leaves, pepper, dill and more salt if needed. Simmer 2 minutes or until potatoes are soft.
Serve with sour cream and extra dill.