Soup

Rassolnik

A beef soup with tender pearl barley, potatoes, and braised pickles, with the acidic brine added only after the potatoes soften.

What you’ll need

• beef: 700 g
• pearl barley: 180 g
• pickles: 450 g
• potatoes: 600 g
• carrots: 220 g
• onion: 180 g
• pickle brine: 300 ml
• water: 2200 ml
• vegetable oil: 35 ml
• garlic: 15 g
• bay leaves: 2 pcs
• fine salt: 10 g
• black pepper: 3 g

How to make it

1. Rinse the barley until the water runs clear, cover generously with fresh water, and cook separately for 30-40 minutes until almost tender. Drain and rinse with hot water.

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