Dish: Rassolnik with Beef and Pearl Barley

Rassolnik with Beef and Pearl Barley

Name: Rassolnik with Beef and Pearl Barley
Total time: 2 h 30 min
Yield: 4
Ingredients: bay leaf — 1 шт; beef — 400 г; carrots — 1 шт; onion — 1 шт; pearl barley — 70 г; pickled cucumbers — 2 шт; potatoes — 3 шт; tomato paste — 1 ст. л.; black pepper — по вкусу; salt — по вкусу; sunflower oil — 2 ст. л.; water — 2 л

Russian cuisine

Editorial 2 h 30 min 4 servings

Master 49 kcal/100 g updated November 12

A rich soup with pearl barley and pickled cucumbers in beef broth. A light tang makes it especially appetizing.

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.