Dish: Rassolnik with Beef and Pearl Barley
Rassolnik with Beef and Pearl Barley
Master 49 kcal/100 g updated November 12A rich soup with pearl barley and pickled cucumbers in beef broth. A light tang makes it especially appetizing.
Ingredients
- 1 шт
- 400 г
- 1 шт
- 1 шт
- 70 г
- 2 шт
- 3 шт
- 1 ст. л.
- по вкусуalways have
- по вкусуalways have
- 2 ст. л.always have
- 2 лalways have
Nutrition facts (per 100 g)
- Calories
- 49 kcal
- Protein
- 2.9 g
- Fat
- 2.4 g
- Carbohydrates
- 3.9 g
Method
Cover the beef with 2 l of cold water, bring to a boil, skim the foam and add salt. Cook over medium heat for 1.5 hours.
Pour boiling water over the pearl barley and leave it covered while the meat cooks. Then strain the broth and cut the meat.
Add the rinsed pearl barley to the boiling broth and cook for 30 minutes.
Chop the onion and grate the carrot and cucumbers. Fry the onion with the carrot in oil for 5–6 minutes, then separately simmer the cucumbers with the tomato paste for 4–5 minutes.
Add the potatoes and the onion with carrot to the broth and cook for 10–15 minutes. Then add the cucumbers and the meat and simmer for another 6–8 minutes.
Add the bay leaf, pepper and, if needed, a little salt, remove from the heat and let stand for 15–20 minutes.
Source
Adapted from: russianfood.com «Рассольник с перловой крупой»; Лайфхакер «Рассольник с говядиной и перловкой»
Cross-checked against:
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