Entree: Russia – St. Petersburg & Northwest – Рассольник ➤ Rassolnik (A sour-salty pearl barley soup made with pickled cucumber brine and beef)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 5 min

Total 1 hr 20 min

Ingredients

- 1 lb (450 g) beef brisket, boneless, cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 cup (200 g) pearl barley, rinsed
- 4 cups (960 ml) beef stock
- 2 cups (480 ml) water
- 1 cup (240 ml) pickle brine (from jarred pickles)
- 6 oz (170 g) pickled cucumbers, sliced (about 3 medium pickles)
- 1 large onion, chopped, approx. 6 oz (170 g)
- 2 medium carrots, sliced, approx. 6 oz (170 g)
- 2 bay leaves
- 6 whole black peppercorns
- 1 tbsp (15 ml) tomato paste
- 2 tbsp (8 g) fresh dill, chopped
- Salt to taste
- 1/4 cup (60 ml) sour cream, for serving

Instructions

1. Heat the vegetable oil in a large heavy pot over medium-high heat. Add the beef brisket pieces and brown on all sides, about 6–8 minutes.
2. Add the chopped onion and sliced carrots to the pot and sauté until the onion is translucent, about 4 minutes.
3. Stir in the pearl barley and tomato paste, coating barley and meat for 1 minute to toast lightly.
4. Pour in the beef stock and water. Add bay leaves and peppercorns. Bring to a boil, then reduce heat to low, cover and simmer for 35 minutes.
5. Add the sliced pickled cucumbers and the pickle brine to the pot. Continue to simmer, uncovered, until the barley is tender and beef is fork-tender, about 20–30 more minutes. Skim any excess foam or fat from the surface.
6. Adjust seasoning with salt to taste. Remove bay leaves and peppercorns if desired.
7. Stir in chopped fresh dill just before serving. Ladle into bowls and serve with a dollop of sour cream.