Subj : Rassolnik (Brine And Barley Soup) To : All From : Ben Collver Date : Sat Oct 12 2024 12:32:13 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Rassolnik (Barley & Brine Soup) Categories: Russian, Soups Yield: 1 Batch 12 c Water 1 lb Lean Beef; cut into -bite-sized pieces 1/4 c Barley; rinsed 1/2 tb Salt; + more to taste 3 md Potatoes; diced 1 Carrot; thinly sliced into -rings 6 Baby pickles (1-1/2 c); -diced 4 tb Olive oil 1 Carrot; grated 1 Onion; finely diced 2 Celery ribs; finely sliced 1 tb Tomato paste or Ketchup 2 tb Dill (optional) 2 Bay leaves 1/2 ts Freshly ground black pepper Sour cream and extra dill; -to serve In a large pot, partially cover with lid and cook 12 cups water, beef, and barley with 1/2 tb salt (30 minutes). Skim off any impurities that rise to the top to keep your soup clear. Sautee pickles with 1 tb oil for a few minutes on medium/high heat. Add pickles, potatoes, and sliced carrots to the pot and cook for an additional 10 minutes while making your Mirepoix "zazharka" in step 3. Mirepoix/Zazharka: Add 3 tb olive oil to a large skillet and sauté onion (2 minutes), then add grated carrot and sliced celery and continue to saute until carrots are soft (5 minutes). Stir 1 tb tomato paste or ketchup into the pan and add this mixture to the soup pot. Toss in 2 bay leaves, 1/2 ts black pepper, 2 tb dill, and more salt to taste. Continue to simmer for another 2 minutes or until your potatoes are fully cooked and can be easily pieced with a fork. Enjoy! Some people eat it with a dollop of sour cream, but I didn't think it needed it. I've tried both ways and I like the lighter taste without the sour cream. I hope you love it! Recipe by Natasha Kravchuk Recipe FROM: MMMMM .