Ingredients with Measurements:
- 1 lb beef chuck, cut into small cubes
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1/2 cup pearl barley
- 1/2 cup dill pickles, chopped
- 1/4 cup pickle juice
- 1 can diced tomatoes (14.5 oz)
- 6 cups beef broth
- 2 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat. Add the beef and cook until browned on all sides.
2. Add the onion and carrots to the pot and cook until the onion is translucent.
3. Add the potatoes, pearl barley, dill pickles, pickle juice, diced tomatoes, and beef broth to the pot. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour, stirring occasionally.
5. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Simmer over low heat
Serving size:
6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 35g
Protein: 25g
Substitutions for ingredients:
- Beef chuck can be substituted with beef brisket or stew meat.
- Pearl barley can be substituted with rice or quinoa.
- Dill pickles can be substituted with sour pickles or sauerkraut.
Variations:
- Vegetarian version: omit the beef and use vegetable broth instead of beef broth.
- Chicken version: substitute the beef with chicken and use chicken broth instead of beef broth.
- Spicy version: add chopped jalapenos or red pepper flakes to the pot.
Tips and tricks:
- Soak the pearl barley in water for at least 30 minutes before adding it to the pot to reduce cooking time.
- Use homemade beef broth for a richer flavor.
- Serve with a dollop of sour cream and fresh dill on top.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a slice of rye bread on the side.
Garnishes:
- Sour cream
- Fresh dill
Pairings:
- Rye bread
- Pickled vegetables
Suggested side dishes:
- Russian potato salad (Olivier salad)
- Blini with caviar
Troubleshooting advice:
- If the soup is too thick, add more beef broth or water to thin it out.
- If the soup is too thin, simmer for a longer period of time to reduce the liquid.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Rassolnik is a traditional Russian soup that dates back to the 15th century.
Flavor profiles:
- Savory, tangy, and slightly sour.
Serving suggestions:
- Serve hot as a main dish.
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Region: Russian