Rassolnik (Russian Beef and Pickle Soup)
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Ingredients
- 400 g braising beef
- 80 g pearl barley
- 4 gherkins
- 2 carrots
- 1 onion
- 900 ml beef stock
- 10 g fresh dill
Nutrition (per serving)
- Calories
- 274 kcal
- Protein
- 24.7 g
- Carbohydrate
- 19.6 g
- of which sugars
- 5.3 g
- Fat
- 9.2 g
- of which saturates
- 3.5 g
- Fibre
- 5.2 g
- Salt
- 2.45 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the diced braising beef in a large pot for 6-8 minutes, then add the beef stock, cover and simmer for 45 minutes until nearly tender.
- 2
Fry the chopped onion and diced carrots in a splash of oil for 5 minutes, then add to the pot with the pearl barley.
- 3
Simmer for 20-25 minutes until the barley and beef are tender.
- 4
Stir in the chopped gherkins and simmer for 5 minutes more.
- 5
Scatter over the chopped dill and serve.
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