Rassolnik with Beef, Pearl Barley and Pickles

Rassolnik with Beef, Pearl Barley and Pickles

180 min
Medium
1 serv.
388 g / 1 serv.

Rating

Average rating:—

Description

Signature rassolnik with rich beef broth, pearl barley, pickles and porcini mushrooms.

  1. Soak pearl barley in cold water for 30 minutes
  2. Pour 1 liter of cold water over the beef shank, bring to a boil, skim off the foam
  3. Simmer the broth over low heat for 2 hours, adding bay leaf and peppercorns
  4. Soak dried porcini mushrooms in warm water for 20 minutes
  5. Remove the meat from the broth, separate from the bone and cut into small pieces
  6. Strain the broth and return to the pot
  7. Add pearl barley to the broth and cook for 20 minutes
  8. Dice the onion, cut the carrot and zucchini into strips
  9. Sauté the onion and carrot in vegetable oil for 5 minutes
  10. Add tomato paste, sliced pickles and a little brine, stew for 5 minutes
  11. Transfer the sautéed mixture to the soup pot, add mushrooms, zucchini, meat and cook for another 15 minutes
  12. Add minced garlic, remove from heat and let it rest for 10 minutes
  13. Serve with sour cream and fresh dill
226
58 kcal / 100 g
kcal
17.4 g
4.5 g / 100 g
Protein
15.6 g
4.0 g / 100 g
Carbohydrates
10.7 g
2.8 g / 100 g
Fats