Rassolnik with Beef, Pearl Barley and Pickles
selenium (Se)
silicon (Si)
High protein
Beta-carotene
fluorine (F)
Vitamin B12
Description
Signature rassolnik with rich beef broth, pearl barley, pickles and porcini mushrooms.
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Beef feet (trotters) — 60 г
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Water, carbonated water — 0.2 л
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Pearl barley — 10 г
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Pickled cucumbers (field) — 0.5 шт
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Onion — 0.2 шт
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Carrots — 0.2 шт
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Zucchini — 0.2 шт
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Tomato paste — 0.5 ч.л.
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Dried porcini — 2 г
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Garlic — 1 зубчик
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Dried bay leaf — 0.2 шт
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Black peppercorns — 0.75 шт
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Sunflower oil (refined) — 0.5 ст.л.
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Sour cream 20% — 0.5 ст.л.
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Dill (fresh) — 1 г
- Soak pearl barley in cold water for 30 minutes
- Pour 1 liter of cold water over the beef shank, bring to a boil, skim off the foam
- Simmer the broth over low heat for 2 hours, adding bay leaf and peppercorns
- Soak dried porcini mushrooms in warm water for 20 minutes
- Remove the meat from the broth, separate from the bone and cut into small pieces
- Strain the broth and return to the pot
- Add pearl barley to the broth and cook for 20 minutes
- Dice the onion, cut the carrot and zucchini into strips
- Sauté the onion and carrot in vegetable oil for 5 minutes
- Add tomato paste, sliced pickles and a little brine, stew for 5 minutes
- Transfer the sautéed mixture to the soup pot, add mushrooms, zucchini, meat and cook for another 15 minutes
- Add minced garlic, remove from heat and let it rest for 10 minutes
- Serve with sour cream and fresh dill
232
61 kcal / 100 g
kcal
18.8 g
4.9 g / 100 g
Protein
15.1 g
3.9 g / 100 g
Carbohydrates
11.0 g
2.9 g / 100 g
Fats
3.1 g
0.8 g / 100 g
Ash
3.3 g
0.9 g / 100 g
Fiber
86.9%
Water
3.4 g
0.9 g / 100 g
Sugars
7.2 g
1.9 g / 100 g
Starch
0.06 g
0.02 g / 100 g
Omega-3
4.18 g
1.09 g / 100 g
Omega-6
2.4 g
0.6 g / 100 g
SFA
