Rassolnik with pearl barley This was a classic recipe for pickle in Soviet times. I deducted it in my student years in the book "About tasty and healthy food", which was in great deficit. I prescribed the prescription and then often cooked, I cook now, because I like sour boiled soups. This rassolnik is good for the second day, and for the third, if it is in the refrigerator. Even it becomes even more delicious! Why it is called Leningrad, I do not know, unfortunately. Maybe someone will tell?
Ingredients:- Beef on the bone 600g
- Groats of pearl barley 50 g
- Potatoes 2 pcs.
- Carrot 1 pc.
- Onions 1 pc.
- Celery root 50g
- Cucumber salted 100 g
- Bay leaf 2 pcs.
- Green onion 0.25 bunch
- Fresh dill 0.25 bunch
- Parsley fresh 0.25 bunch
- Sour cream 100 g
- Step 1 To prepare rassolnik take a beef brisket on the bone, it is better with cartilage, onions, carrots, pearl rump, celery root, pickled cucumbers.
- Step 2 The meat is well washed and put into a pan. Fill 1.5-2 liters of cold water, bring to a boil. We cut a lot of celery root, carrots and onions. Add to the pan to the meat. Bring to a boil, remove the foam.
- Step 3 Add the washed pearl barley (you can soak in advance) and cook on low heat under the lid for 1-1,5 hours.
- Step 4 When the meat is cooked, remove it and the roots from the broth. Roots are thrown away.
- Step 5 Separate the meat from the bones and cartilage and cut into pieces. We send it to the soup.
- Step 6 Then we drop the diced potatoes. Finely chop the onions and carrots for refueling. Salted cucumbers, too, cut into small pieces.
- Step 7 We let in the broth and fat, removed from its surface, vegetables for refueling.
- Step 8 When the potatoes in the picker become soft, add the vegetable dressing. Bring to a boil, for the smell we add 2 bay leaves, boil on low heat for 5-6 minutes. If the acid is not enough - we add brine to taste. We enter into the soup finely chopped greens, close the lid and remove from the fire. Let's brew. Serve with sour cream and fresh herbs.