Ingredients with Measurements:
- 1 lb beef chuck, cut into small cubes
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup diced potatoes
- 1/2 cup pearl barley
- 6 cups beef broth
- 1/2 cup pickle brine
- 1/2 cup chopped pickles
- Salt and pepper to taste
- Sour cream and fresh dill for serving
Special equipment needed: None
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the beef cubes and cook until browned on all sides, about 5-7 minutes.
2. Add the chopped onion, diced carrots, and celery to the pot and cook until the vegetables are softened, about 5 minutes.
3. Add the minced garlic, tomato paste, paprika, thyme, and bay leaf to the pot and stir to combine.
4. Add the diced potatoes, pearl barley, and beef broth to the pot and bring to a boil.
5. Reduce the heat to low and simmer for 45 minutes, or until the beef and vegetables are tender.
6. Add the pickle brine and chopped pickles to the pot and stir to combine. Season with salt and pepper to taste.
7. Serve hot with a dollop of sour cream and fresh dill.
Preparation time is 15 minutes and cooking time is 1 hour.
5. Temperature: None
Serving size: This recipe serves 6 people.
Nutritional information: Each serving contains approximately 350 calories, 15g fat, 25g protein, and 30g carbohydrates.
Substitutions for ingredients: You can use chicken or vegetable broth instead of beef broth. You can also use different types of pickles or pickle brine.
Variations: You can add other vegetables like mushrooms, bell peppers, or zucchini. You can also use different types of meat like pork or chicken.
Tips and tricks: You can make this recipe in advance and reheat it before serving. You can also freeze leftovers for later.
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 dollop of sour cream and fresh dill on top.
Garnishes: Fresh dill and sour cream.
Pairings: This soup pairs well with crusty bread or a side salad.
Suggested side dishes: Crusty bread or a side salad.
Troubleshooting advice: If the soup is too thick, add more broth or water to thin it out. If it's too thin, let it simmer for a bit longer to thicken.
Food safety advice: Make sure to cook the beef to an internal temperature of 145°F to ensure it's safe to eat.
Food history: Rassolnik is a traditional Russian soup that's made with pickles and barley.
Flavor profiles: This soup is savory, tangy, and slightly sweet.
Serving suggestions: Serve hot with a dollop of sour cream and fresh dill on top.
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Region: Russian