Ingredients with Measurements:
- 1 pound beef chuck, cut into small cubes
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup chopped dill pickles
- 1/2 cup pearl barley
- 1/4 cup tomato paste
- 8 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Sour cream and chopped fresh dill for serving
Special equipment needed:
- Large soup pot
- Wooden spoon
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a large soup pot, brown the beef over medium-high heat until browned on all sides. Remove the beef from the pot and set aside.
2. Add the onion, carrots, and celery to the pot and sauté until the vegetables are soft, about 5 minutes.
3. Add the chopped dill pickles, pearl barley, and tomato paste to the pot and stir to combine.
4. Add the beef broth, bay leaves, and thyme to the pot and bring to a boil.
5. Reduce the heat to low and simmer the soup for 1 hour, or until the beef is tender and the barley is cooked through.
6. Season the soup with salt and pepper to taste.
7. Serve the soup hot, topped with a dollop of sour cream and chopped fresh dill.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 20 minutes
5. Temperature:
Medium-high heat for browning the beef, low heat for simmering the soup.
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories per serving: 350
Fat per serving: 12g
Carbohydrates per serving: 32g
Protein per serving: 30g
Substitutions for ingredients:
- Beef chuck can be substituted with beef stew meat or lamb.
- Pearl barley can be substituted with rice or quinoa.
- Dill pickles can be substituted with sauerkraut or pickled beets.
Variations:
- Add chopped potatoes to the soup for a heartier version.
- Use chicken broth instead of beef broth for a lighter version.
- Add a can of diced tomatoes to the soup for a tomato-based version.
Tips and tricks:
- To save time, use pre-cut beef stew meat instead of cutting the beef chuck yourself.
- If you don't have fresh dill, you can use dried dill instead.
- The soup can be made ahead of time and reheated before serving.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in bowls with a dollop of sour cream and chopped fresh dill on top.
Garnishes:
Sour cream and chopped fresh dill.
Pairings:
Serve the soup with crusty bread or crackers.
Suggested side dishes:
- Russian salad (Olivier salad)
- Blini (Russian crepes)
- Beet salad
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 it for longer 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.
- Store the soup in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Rassolnik soup is a traditional Russian soup that dates back to the 15th century. It is known for its sour and salty flavor, which comes from the pickles used in the recipe.
Flavor profiles:
Sour, salty, savory.
Serving suggestions:
Serve the soup hot with a dollop of sour cream and chopped fresh dill on top.
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Region: Russian