Entree: Russia – Arctic North – Рассольник ➤ Rassol'nik (Pickled cucumber and pearl barley soup with meat)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 55 min

Additional 10 min

Total 1 hr 20 min

Ingredients

- 1 lb (454 g) beef stew meat, cut into 1-inch pieces
- 8 oz (225 g) beef kidneys, trimmed and sliced (optional)
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion (about 150 g), chopped
- 2 medium carrots (about 150 g), sliced
- 2 medium potatoes (about 300 g), peeled and diced
- 3/4 cup (150 g) pearl barley, rinsed
- 6 cups (1.4 L) beef stock
- 3 medium pickled cucumbers (about 300 g), sliced
- 3 tbsp (45 ml) reserved pickle brine from the cucumbers
- 1 bay leaf
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 g) butter
- 2 tbsp (8 g) fresh dill, chopped
- 1/2 cup (120 g) sour cream, for serving (optional)

Instructions

1. In a heavy pot, heat vegetable oil over medium-high heat. Add beef stew meat (and kidneys if using) and brown on all sides, 6–8 minutes. Remove and set aside.
2. Reduce heat to medium, add butter, then sauté the chopped onion and carrots until softened, about 5–6 minutes. Add garlic if desired and cook 30 seconds.
3. Return the browned meat to the pot, add pearl barley, diced potatoes, bay leaf and pour in beef stock. Bring to a boil, then reduce to a simmer.
4. Simmer gently, partially covered, until barley and beef are tender, about 40–50 minutes. Skim foam as needed.
5. Add sliced pickled cucumbers and 3 tablespoons reserved pickle brine, simmer 10 more minutes to meld flavors. Season with salt and pepper, tasting and adjusting the brine level if you prefer more tang.
6. Remove bay leaf, stir in chopped fresh dill. Serve hot with a dollop of sour cream on each bowl and additional dill as garnish.