Soup > Russian

Potato Rassolnik Recipe

Ingredients with Measurements:
- 2 large potatoes, peeled and diced
- 1 onion, chopped
- 1 carrot, peeled and grated
- 1/2 cup pearl barley
- 1/2 cup pickles, chopped
- 1/4 cup pickle juice
- 6 cups chicken or vegetable broth
- 1 bay leaf
- 1 tsp dried dill
- Salt and pepper to taste
- Sour cream and fresh dill for garnish

Special equipment needed:
- Large pot
- Wooden spoon
- Ladle

Step-by-step instructions:

1. In a large pot, sauté the onion and carrot until softened.
2. Add the diced potatoes, pearl barley, pickles, pickle juice, chicken or vegetable broth, bay leaf, and dried dill.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the potatoes and barley are tender.
4. Remove the bay leaf and season with salt and pepper to taste.
5. Serve hot, garnished with a dollop of sour cream and fresh dill.


Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings

Nutritional information:
Calories: 200
Fat: 2g
Carbohydrates: 40g
Protein: 6g
Sodium: 800mg

Substitutions for ingredients:
- Instead of pearl barley, you can use rice or quinoa.
- Instead of pickles, you can use sauerkraut or chopped tomatoes.

Variations:
- Add cooked shredded chicken or beef for a heartier soup.
- Use beef broth instead of chicken or vegetable broth for a richer flavor.
- Add a can of drained and rinsed chickpeas for extra protein.

Tips and tricks:
- To save time, use pre-chopped onions and grated carrots.
- If you prefer a thicker soup, add more potatoes or barley.
- For a creamier texture, blend some of the soup in a blender or with an immersion blender before serving.

Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in a pot on the stove over medium heat until heated through.

Presentation ideas:
Serve in a bowl with a dollop of sour cream and fresh dill on top.

Garnishes:
Sour cream and fresh dill

Pairings:
- Crusty bread
- Salad

Suggested side dishes:
- Grilled cheese sandwich
- Garlic bread

Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, add more potatoes or barley.

Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Potato Rassolnik is a traditional Russian soup that dates back to the 16th century. It is typically made with pickles, potatoes, and pearl barley.

Flavor profiles:
Sour, salty, savory

Serving suggestions:
Serve hot as a main dish or as a starter soup.

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Region: Russian

Taste: Savory, Tangy, Sour, Salty, Herbal