With This Rassolnik Recipe You Can Make A Big Pot Of Pickle & Barley Soup!
If you’re looking for a warm soup recipe that is part sour, part meaty, and completely delicious, you should try Rassolnik!
Made with beef ribs, barley, and vegetables, this classic soup is known for its slightly sour taste due to the addition of pickles.
Originally from Russia, this soup is also very popular in former Soviet countries such as Ukraine and Belarus, as well as other countries in Eastern Europe. You can serve it as an appetizer or as a main dish!
Ingredients
You will need the following ingredients to make this Russian pickle soup:
- Beef ribs – Beef on the bone adds more flavor, but you can also use other cuts of beef.
- Carrot – One medium carrot, grated. You can peel it if you like.
- Onion – One medium yellow onion, chopped.
- Celery – One celery stalk, chopped.
- Potatoes – All-purpose potatoes such as white potatoes or Yukon Gold work well. Don’t use russet potatoes for this recipe.
- Pearl barley – Cooked.
- Pickles – Sometimes also known as pickled cucumbers.
- Bay leaves – For extra flavor.
- Allspice berries – For extra flavor.
- Salt – To enhance the overall flavor.
- Soup seasoning – Your preferred soup seasoning, or a blend of pepper, coriander, and dried garlic works well.
- Oil – A neutral-tasting oil for frying the vegetables.
Recipe Tips and Substitutions
Before you try out this pickle soup recipe, read through these recipe tips and tricks so that you know just what to expect and can plan accordingly:
- Traditionally, this soup is made with beef on the bone, but you can use other meats such as chicken. Different meats may have different cooking times.
- You can also make rassolnik vegetarian by omitting the meat and using vegetable broth.
- To make the rassolnik more sour and salty, you can add a little pickle brine.
- You can use rice instead of pearl barley.
- Cut the potatoes into small, even pieces. That way they will cook evenly.
How to Make Rassolnik – Step by Step Instructions
In this section, you will see just how to make how to make Rassolnik soup. We’ve included the recipe process photos so you can follow along step-by-step to see exactly what each step should look like!
The recipe card with all the relevant details – but no pictures – is located at the bottom of this post!
Place the ribs, bay leaves, and allspice berries in a large pot. Add enough water to cover the ribs and bring to a boil. Reduce the heat and simmer the broth for one hour.
While the broth is cooking, heat the oil in a large skillet over medium-high heat. Add the chopped onion, grated carrot, and chopped celery and cook, stirring regularly, for about 5 minutes.
Add the diced pickles and cook for another 3 minutes. Then remove the skillet from the heat and set aside.
Next, peel the potatoes and cut them into 1/2-inch cubes.
When the broth is cooked, strain it and discard the bay leaves and allspice berries. Pour the broth back into the pot. Add the potatoes, sautéed vegetables, and cooked pearl barley.
Cut the meat of the ribs and cut it into small pieces. Then add the meat, salt, and spices to the pot as well.
Bring to a boil, then lower the heat and simmer for another 20 minutes or until the potatoes are tender.
Serve the rassolnik hot or warm, garnished with finely chopped fresh herbs (optional). You can also serve it with a dollop of sour cream if you like. Enjoy!
Storage Tips
If you have leftover rassolnik, allow the soup to cool slightly and transfer it to a sealed container. You can store it in the fridge for up to 2-3 days.
To reheat, gently heat the soup in a saucepan on the stove over medium-low heat. Don’t bring it to a full boil as this can cause the potatoes to fall apart.
If the soup has thickened in the fridge, you can add a splash of water or broth.
Related Recipes
If you enjoyed this pickle soup, here are some other Russian soup recipes that you might want to try out next!
Rassolnik (Pickle Soup)
Ingredients
- 3-4 beef ribs
- 1 medium carrot, grated
- 1 medium yellow onion, chopped
- 1 stalk celery, chopped
- 3 medium potatoes, e.g. white or Yukon Gold potatoes
- 1 cup pearl barley, cooked
- 3 pickles, diced (alternatively 5-6 baby pickles)
- 2-3 bay leaves
- 5-6 berries allspice
- 1 teaspoon salt, or to taste
- 1 teaspoon any soup seasoning, or a mix of black pepper, ground coriander, dried garlic
- 1 tablespoon oil, for frying
Instructions
- In a large pot, add the ribs, bay leaves, and allspice berries. Add enough water to cover the ribs and bring to a boil. Reduce the heat and simmer the broth for one hour.3-4 beef ribs, 2-3 bay leaves, 5-6 berries allspice
- While the broth is cooking, heat the oil in a large skillet over medium-high heat. Add the chopped onion, grated carrot, and chopped celery and sauté, stirring regularly, for about 5 minutes.1 medium carrot, 1 medium yellow onion, 1 stalk celery, 1 tablespoon oil
- Add the diced pickles and cook for another 3 minutes, then remove from heat and set aside.3 pickles
- Peel the potatoes and cut them into 1/2-inch cubes.3 medium potatoes
- When the broth is cooked, strain it and discard the bay leaves and allspice berries. Return the broth to the pot. Add the potatoes, sautéed vegetables, and cooked pearl barley.1 cup pearl barley
- Cut the meat of the ribs and cut it into small pieces. Add the meat, salt, and spices to the pot. Bring to a boil, then lower the heat and simmer for another 20 minutes or until the potatoes are tender.1 teaspoon salt, 1 teaspoon any soup seasoning
- Serve the rassolnik hot or warm, garnished with finely chopped fresh herbs (optional).
Notes
- Traditionally, this soup is made with beef on a bone, but you can use other meats such as chicken. Different meats will have different cooking times.
- You can make rassolnik vegetarian by omitting the meat and making it with vegetable broth.
- To make the rassolnik more sour and salty, you can add a little pickle brine.
- You can use rice instead of pearl barley.
- Cut the potatoes into small, even pieces. That way they will cook evenly.
- You can serve the soup with a dollop of sour cream if you like.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
