On a chilly day, what could be more satisfying than a bowl of soup that feels like a warm hug? This Beef Barley and Pickle Soup is a bit like that old sweater you refuse to throw out—oddly comforting, a little quirky, and absolutely perfect when you’re in need of some serious coziness. It might sound unconventional, but trust me, the tangy crunch of pickles mingled with hearty beef and soothing barley is the culinary equivalent of a plot twist you didn’t see coming.
Steps
- In a large pot with a lid partially on, bring 12 cups of water to a boil with the beef and barley, adding 1/2 tablespoon of salt. Allow it to cook for 30 minutes, skimming off any foam or impurities from the surface to maintain clarity.
- In a skillet, heat 1 tablespoon of oil over medium-high heat and sauté the diced pickles for a few minutes. Add the sautéed pickles, diced potatoes, and sliced carrots to the pot, cooking for another 10 minutes while you prepare the vegetable mixture.
- Heat 3 tablespoons of olive oil in a large skillet and sauté the finely diced onion for about 2 minutes. Add the grated carrot and sliced celery, continuing to sauté until the carrot softens, approximately 5 minutes. Stir in 1 tablespoon of tomato paste or ketchup, then transfer this mixture to the soup pot.
- Add 2 bay leaves, 1/2 teaspoon black pepper, and 2 tablespoons of dill to the pot, seasoning with additional salt to taste. Simmer for another 2 minutes or until the potatoes are tender and can be easily pierced with a fork.
Ingredients
- 12 cups water
- 1 pound lean beef, cut into bite-sized pieces
- 1/4 cup barley, rinsed
- 1/2 tablespoon salt, plus more to taste
- 3 medium potatoes, diced
- 1 carrot, thinly sliced into rings
- 6 baby pickles (or approximately 1 1/2 cups diced)
- 4 tablespoons olive oil
- 1 carrot, grated
- 1 onion, finely diced
- 2 celery sticks, finely sliced
- 1 tablespoon tomato paste or ketchup
- 2 tablespoons dill (optional)
- 2 bay leaves
- 1/2 teaspoon freshly ground black pepper
- Sour cream (optional) and additional dill for serving
FAQ
- What is Rassolnik and what makes it unique?
- Rassolnik is a traditional soup that has been enjoyed for over 500 years. It combines beef, barley, potatoes, carrots, and the unusual addition of dill pickles. The pickles give the soup a distinctive flavor that makes it stand out from other soups.
- Can I use cucumbers instead of pickles in Rassolnik?
- No, Rassolnik specifically calls for dill pickles, not fresh cucumbers. The pickles provide a unique tangy flavor that is essential to the soup’s traditional taste.
- What can I serve with Rassolnik soup?
- Rassolnik can be served with a dollop of sour cream and some extra dill for garnish. However, some people prefer it without sour cream for a lighter taste.
- Is dill necessary in Rassolnik soup?
- While dill is optional, it adds a nice flavor that complements the other ingredients. You can choose to include it or leave it out based on your preference.
- How do I ensure my Rassolnik soup remains clear?
- To keep the soup clear, skim off any impurities that rise to the surface while the beef and barley are cooking. This helps maintain a clear broth.
Tips
- Keep the Soup Clear: When cooking the beef and barley, make sure to skim off any impurities that float to the surface. This helps in keeping the soup clear and visually appealing.
- Enhance Flavor with Sautéed Vegetables: Prepare the mirepoix, or “zazharka,” by sautéing onions, grated carrots, and celery with tomato paste. This step adds depth and enhances the flavor of the soup.
- Customize the Taste with Dill: While dill is optional, adding it can bring a fresh and aromatic flavor to the soup. Consider adding dill to your taste preference for a more personalized touch.
- Experiment with Sour Cream: Try serving the soup with a dollop of sour cream for a creamier texture, or enjoy the lighter taste without it. It’s a versatile choice that can be adjusted to suit your palate.
Equipment
- Large Pot with Lid
- Skillet
- Cutting Board
- Chef’s Knife
- Vegetable Peeler (for carrots)
- Measuring Cups and Spoons
