Рассольник - Pickle & Barley Soup
By LanaMoore
1 Picture
Ingredients
- 8-10 cups chicken broth (or beef, pork, or vegetable broth)
- ½ cup cooked meat, chicken, beef, pork (optional, save from making broth or cook in the broth)
- 2-3 potatoes, peeled and cut into small pieces
- ¼ cup pearled barley
- ½ Tablespoon butter
- 1 onion, minced
- 1 carrot, shredded
- 1 cup of vlasik or polish Dill pickles - shredded
- salt, pepper
Details
Servings 6
Level of difficulty Average
Preparation time 10mins
Cooking time 40mins
Cost Average budget
Preparation
Step 1
Bring the chicken broth to a boil.
Step 2
Add the potatoes and barley to the soup. Reduce the heat to a simmer and keep the soup covered as it cooks.
Step 3
Meanwhile, heat ½ Tablespoon of butter in a skillet. Add the onion and carrot. Season with salt and pepper. Cook for about 5 minutes, until they are softened. Add to the soup.
Step 4
Shred the pickles on a box grater and add to the soup. You can also add a bit of the pickling brine to the soup. It gives the soup a nice zip.
Step 5
Cook for 30-40 minutes, until the potatoes and barley are cooked through. Season with salt and pepper, if needed.
Step 6
Garnish the soup with some finely minced herbs, parsley, dill, scallions, etc. Serve with a dollop of sour cream.
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Chef Tips and Tricks
Ingredients
- 1 tbsp neutral oil
- 250g / 2 cups pork fillets, cubed
- 1 /4 cup caramel
- 100ml / 1/2 cup water
- 1 tbsp Vietnamese fish sauce (Nuoc Cham)
- 1 tbsp soy sauce
- 1 tbsp grated ginger
- Crushed peanuts
Method
- Brown the pork fillet in a skillet with the oil
- Add the caramel, water, fish sauce, soy sauce and fresh ginger.
- Simmer for 10 minutes (until the liquid has reduced)
- Serve over white rice with crushed peanuts.
- Enjoy!
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