Rassolnik Soup (Russian Soup Recipes!)

barley

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a gluten-free alternative with a similar texture.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt offers creaminess with fewer calories.

pickled cucumbers

🥗Healthier: fresh cucumbers

💰Cheaper: canned pickles

Fresh cucumbers provide a crunchier texture.

meat (beef or chicken)

🥗Healthier: tofu

💰Cheaper: pork

Tofu is a plant-based protein that absorbs flavors well.

Soak barley in water for 2 hours.

Add 3 liters of water and beef chunks to a large pot and cook for about 30 minutes until the meat is tender.

Remove foam from the top of the soup as it cooks.

In a pan, add grated parsley, grated carrot, diced onion, 40 milliliters of vegetable oil, and 1 teaspoon salt. Saute until tender and onion is translucent.

In another pan, add 20 milliliters of vegetable oil, diced pickles, and tomato paste. Saute for 3 minutes, then add a tablespoon or two of water from the beef pot and cook for another 2 minutes.

Remove the beef, cut it into smaller cubes, and add it back to the pot along with the soaked barley and carrot slices. Cook for 8 minutes on medium heat.

Add sliced potatoes, pressed garlic cloves, and bay leaves to the pot. Season with more salt and pepper if desired.

Cook until all vegetables are soft and tender, about 15 to 20 minutes.

Add sour cream or vinegar and fresh chopped dill before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens