Ingredients with Measurements:
- 1 lb. white fish fillets
- 1 cup pearl barley
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 can diced tomatoes (14 oz.)
- 6 cups fish or vegetable broth
- 2 tbsp. vegetable oil
- 2 tbsp. tomato paste
- 1 bay leaf
- 1 tsp. dried thyme
- 1 tsp. dried dill
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh chives
- 1/2 cup sour cream
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Rinse the pearl barley in a fine-mesh strainer and set aside.
2. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
3. Add the chopped onion, carrots, and celery and sauté for 5-7 minutes, until softened.
4. Add the minced garlic and sauté for another minute.
5. Add the tomato paste and stir to combine.
6. Add the diced tomatoes, fish or vegetable broth, pearl barley, bay leaf, thyme, dill, salt, and black pepper.
7. Bring the soup to a boil, then reduce the heat to low and simmer for 30 minutes.
8. Cut the fish fillets into bite-sized pieces and add them to the pot.
9. Simmer for another 10-15 minutes, until the fish is cooked through.
10. Remove the bay leaf from the pot.
11. Stir in the chopped fresh parsley, dill, and chives.
12. Ladle the soup into bowls and top each bowl with a dollop of sour cream.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 6.
Nutritional information:
Calories: 335
Fat: 10g
Carbohydrates: 33g
Protein: 29g
Sodium: 1200mg
Fiber: 7g
Sugar: 6g
Substitutions for ingredients:
- You can use any white fish fillets, such as cod, haddock, or tilapia.
- You can use brown rice instead of pearl barley.
- You can use canned or fresh diced tomatoes.
- You can use chicken or beef broth instead of fish or vegetable broth.
Variations:
- You can add chopped potatoes or sweet potatoes to the soup.
- You can add chopped mushrooms or bell peppers to the soup.
- You can use different herbs, such as basil or oregano.
- You can add a splash of white wine or lemon juice to the soup.
Tips and tricks:
- Be sure to rinse the pearl barley before using it to remove any debris.
- You can make this soup ahead of time and reheat it before serving.
- You can freeze leftovers for up to 3 months.
Storage instructions:
Store leftovers 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 on top.
Garnishes:
Garnish with chopped fresh herbs, such as parsley, dill, or chives.
Pairings:
Serve with crusty bread or crackers.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Rassolnik is a traditional Russian soup made with pickled cucumbers. This fish version is a variation of the classic recipe.
Flavor profiles:
This soup is savory and slightly tangy from the pickled cucumbers.
Serving suggestions:
Serve this soup as a main course for lunch or dinner.
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Region: Russian