Ingredients with Measurements:
- 1 lb. pork shoulder, diced
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup pearl barley
- 6 cups chicken or beef broth
- 1 cup dill pickle, chopped
- 1/2 cup pickle juice
- 2 bay leaves
- 1 tsp. dried thyme
- 1 tsp. paprika
- Salt and pepper to taste
Special Equipment Needed:
- Large soup pot with lid
- Wooden spoon
- Ladle
Step-by-Step Instructions:
1. In a large soup pot, heat some oil over medium-high heat. Add the diced pork and cook until browned on all sides. Remove from the pot and set aside.
2. In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
3. Add the pearl barley, chicken or beef broth, bay leaves, thyme, and paprika to the pot. Bring to a boil, then reduce heat to low and let simmer for 30 minutes.
4. Add the browned pork, chopped dill pickle, and pickle juice to the pot. Season with salt and pepper to taste. Simmer for an additional 30 minutes.
5. Remove the bay leaves and discard. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 300
Fat: 10g
Carbohydrates: 30g
Protein: 20g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef chuck or chicken thighs.
- Pearl barley can be substituted with rice or quinoa.
- Dill pickle can be substituted with sour pickles or sauerkraut.
Variations:
- Add chopped potatoes or mushrooms for a heartier soup.
- Use vegetable broth instead of chicken or beef broth for a vegetarian version.
- Add a dollop of sour cream or a sprinkle of fresh herbs on top before serving.
Tips and Tricks:
- To save time, use pre-cooked pearl barley or rice.
- For a thicker soup, add more pearl barley or rice.
- Adjust the amount of pickle juice to your liking for a more or less sour soup.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over low heat until heated through.
Presentation Ideas:
Serve in bowls with a sprinkle of fresh herbs on top.
Garnishes:
Fresh herbs, sour cream, croutons
Pairings:
Crusty bread, salad
Suggested Side Dishes:
Roasted vegetables, mashed potatoes
Troubleshooting Advice:
If the soup is too sour, add a pinch of sugar to balance out the flavors.
Food Safety Advice:
Make sure to cook the pork thoroughly to an internal temperature of 145°F.
Food History:
Rassolnik is a traditional Russian soup that originated in the 16th century. It was originally made with pickled cucumbers and kvass, a fermented beverage made from rye bread.
Flavor Profiles:
Sour, savory, hearty
Serving Suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Russian