Description
Beef, Barley and Pickle Soup, known as Rassolnik, is a heartwarming traditional Russian dish that brings a burst of flavor to chilly days. This comforting soup features tender beef chunks, wholesome pearl barley, and the distinctive tanginess of dill pickles, creating a delightful balance of tastes and textures. Perfect for family dinners or meal prep, this easy recipe ensures you enjoy a nourishing bowl that feels like home.
Ingredients
Scale
- 1–2 pounds beef chuck roast
- 1 cup pearl barley
- 6 cups low-sodium beef broth
- 1 cup dill pickles, finely chopped
- 2 medium carrots, sliced
- 1 medium onion, diced
Instructions
- Dice the beef chuck roast into bite-sized pieces. Chop the onions and slice the carrots thinly.
- Rinse pearl barley under cold water until clear.
- In a large pot over medium-high heat, add oil and brown the beef in batches; remove and set aside.
- Sauté onions and carrots in the same pot until softened.
- Return the beef to the pot, add rinsed barley, and pour in broth to cover. Bring to a gentle boil.
- Reduce heat to low, cover partially, and simmer for about one hour until meat is tender and barley is cooked.
- Stir in chopped pickles during the last ten minutes of cooking.
Notes
Use high-quality beef for optimal flavor.
Experiment with different pickle varieties for unique taste profiles.
Store leftovers in an airtight container; they’ll taste even better the next day.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Simmering
- Cuisine: Russian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 75mg