Rassolnik I
Rassolnik I Recipe - Traditional Russian Beef and Pickle Soup
Introduction
Rassolnik is a traditional Russian soup that is known for its unique combination of flavors. This hearty soup is made with beef, pickled cucumbers, and a variety of vegetables, creating a delicious and satisfying dish that is perfect for cold winter days.
History
Rassolnik has been a popular dish in Russia for centuries, with its origins dating back to the 16th century. The name "rassolnik" comes from the Russian word "rassol," which means brine or pickle juice. This soup was originally made with leftover meat and pickled cucumbers, making it a thrifty and delicious meal for families.
Ingredients
How to prepare
Preparing meat broth
- Place beef in a large saucepan and cover with 1.2 gallons (4.5 liters) of cold water.
- Bring to a boil, then reduce the heat.
- Remove any grease and froth from the surface of the broth using a spoon.
- Add one onion.
- Cook over low heat for 1 – 2 hours.
- If the beef has bones, strain the broth.
Pan-frying vegetables
- Melt one tablespoon of margarine in a frying pan.
- Add chopped onions, carrots, and parsley cut into sticks.
- Cover and sauté over low heat for 15 minutes, stirring occasionally.
- Add chopped tomato and sauté for another 5 minutes.
Simmering pickled cucumbers
- Place chopped pickled cucumbers into a saucepan.
- Add meat broth to cover the cucumbers.
- Cover with a lid and simmer over low heat for 15 – 20 minutes.
- Add rice to the boiling meat broth.
- Bring to a boil.
- Add potatoes cut into bars and sautéed vegetables.
- Boil for 10 – 15 minutes.
- Add the simmered pickled cucumbers and boil for another 5 minutes.
- Salt can be added to taste.
- Serve with sour cream.
Variations
- Vegetarian option: omit the beef and use vegetable broth instead.
- Add barley or buckwheat instead of rice for a different texture.
- Garnish with fresh dill or green onions for added flavor.
Cooking Tips & Tricks
To enhance the flavor of the broth, you can add a bay leaf, peppercorns, and other herbs and spices.
- For a richer broth, you can use beef bones in addition to the meat.
- Be sure to skim any foam or grease that rises to the surface of the broth while cooking.
- Adjust the seasoning to taste, adding more salt or pepper as needed.
Serving Suggestions
Rassolnik is traditionally served hot with a dollop of sour cream on top. It pairs well with crusty bread or garlic toast.
Cooking Techniques
Simmering: simmer the pickled cucumbers in broth to infuse the soup with their tangy flavor.
- Sautéing: pan-fry the vegetables to enhance their sweetness and add depth to the soup.
Ingredient Substitutions
Use chicken or pork instead of beef for a different flavor.
- Use regular cucumbers if pickled cucumbers are not available.
Make Ahead Tips
The broth can be made in advance and stored in the refrigerator for up to 3 days.
- The soup can be assembled and cooked the day before serving, allowing the flavors to meld together.
Presentation Ideas
Serve the soup in individual bowls garnished with a sprig of parsley. - Drizzle a swirl of sour cream on top for a decorative touch.
Pairing Recommendations
Rassolnik pairs well with a crisp green salad or a side of pickled vegetables.
- Enjoy with a glass of cold kvass or a shot of vodka for an authentic Russian experience.
Storage and Reheating Instructions
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop, adding a splash of water or broth to thin out the soup if needed.
Nutrition Information
Calories per serving
- Approximately 350 calories per serving
Carbohydrates
- Potatoes: 20g
- Rice: 30g
- Carrots: 10g
- Onions: 10g
- Pickled cucumbers: 5g
- Tomato: 5g
Fats
- Beef: 15g
- Margarine: 5g
- Sour cream: 5g
Proteins
- Beef: 25g
Vitamins and minerals
Parsley: rich in vitamin C and K
- Carrots: high in vitamin A and potassium
- Tomatoes: good source of vitamin C and lycopene
Alergens
Dairy (sour cream)
Summary
Rassolnik is a nutritious and balanced meal, providing a good source of protein, carbohydrates, and essential vitamins and minerals.
Summary
Rassolnik is a comforting and flavorful soup that is perfect for warming up on a cold day. With its rich broth, tender beef, and tangy pickles, this dish is sure to become a new favorite in your recipe repertoire. Enjoy this traditional Russian soup with friends and family for a satisfying and delicious meal.
How did I get this recipe?
I can still recall the sense of amazement I felt when I first saw this recipe for Rassolnik. It was a cold winter day, and I had just finished helping my neighbor harvest her vegetables. As a token of gratitude, she invited me into her warm kitchen and offered me a bowl of steaming hot soup. The aroma that wafted from the pot was unlike anything I had ever smelled before - tangy, savory, and slightly sour all at once.
Curious, I asked my neighbor what kind of soup it was, and she replied with a smile, "Rassolnik." I had never heard of it before, but as soon as I took my first spoonful, I knew that I had to learn how to make it myself.
My neighbor, seeing my enthusiasm, offered to teach me her recipe. She explained that rassolnik is a traditional Russian soup made with pickles, beef, barley, and a special ingredient called rassol - the brine from the pickles. She showed me how to brown the beef, sauté the onions and carrots, and simmer everything together in a rich broth until the flavors melded perfectly.
I watched her every move, taking notes and asking questions along the way. I was determined to master this recipe and share it with my own family.
Over the years, I refined the recipe, adding my own twists and variations to suit my taste. Sometimes I would add a dollop of sour cream for extra richness, or a sprinkle of fresh dill for a burst of freshness. Each time I made rassolnik, it brought back memories of that cold winter day in my neighbor's kitchen, and the generosity she showed me in sharing her recipe.
As I continued to cook and experiment with different ingredients, rassolnik became a staple in my household. My family would eagerly gather around the table, their eyes lighting up at the sight and smell of the steaming bowl of soup before them. It became a comfort food, a dish that warmed us from the inside out on chilly nights.
I shared my recipe with friends and neighbors, passing on the tradition of rassolnik to others who were just as captivated by its unique flavors as I had been. I taught my grandchildren how to make it, passing down the knowledge and love that went into each batch of soup.
And now, as I sit in my kitchen, stirring a pot of rassolnik on the stove, I can't help but feel grateful for the journey that led me to this recipe. It's not just a soup - it's a piece of history, a connection to the past and the people who have shared their culinary secrets with me over the years.
As I take a spoonful of the soup and taste the tangy broth, the tender beef, and the chewy barley, I know that rassolnik will always hold a special place in my heart. It's more than just a recipe - it's a reminder of the joy of cooking, the pleasure of sharing a meal with loved ones, and the beauty of discovering new flavors and traditions.
I may have learned how to make rassolnik from my neighbor all those years ago, but the memories and experiences that have come with it are truly priceless. And as long as I have my trusty recipe and a pot on the stove, I know that I can continue to share the magic of this soup with generations to come.
Categories
| Beef Recipes | Carrot Recipes | Onion Recipes | Pickle Recipes | Potato Recipes | Rice Recipes | Russian Meat Dishes | Russian Recipes | Russian Soups | Slavic Recipes | Sour Cream Recipes |