Ingredients with Measurements:
- 1 lb lamb, cut into small cubes
- 1 cup pearl barley
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried dill
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 8 cups beef or vegetable broth
- 1/2 cup pickle juice
- 1 cup chopped pickles
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- Sour cream, for serving
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes.
2. Add the onion, carrots, celery, and garlic to the pot and cook until the vegetables are softened, about 5 minutes.
3. Add the barley, bay leaf, thyme, dill, paprika, salt, and black pepper to the pot and stir to combine.
4. Pour in the broth and pickle juice and bring the mixture to a boil.
5. Reduce the heat to low and let the soup simmer for 45-60 minutes, or until the lamb is tender and the barley is cooked through.
6. Stir in the chopped pickles, parsley, and dill and cook for another 5 minutes.
7. Serve the rassolnik hot with a dollop of sour cream on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour and 15 minutes
Temperature:
- Medium-high heat for browning the lamb
- Low heat for simmering the soup
Serving size:
- 6 servings
Nutritional information:
- Calories: 380
- Fat: 12g
- Carbohydrates: 36g
- Protein: 32g
- Fiber: 9g
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb
- Quinoa or rice can be used instead of barley
- Fresh herbs can be used instead of dried herbs
Variations:
- Add some chopped potatoes to the soup for extra heartiness
- Use different types of pickles, such as dill or bread and butter pickles
- Add some chopped tomatoes or tomato paste for a richer flavor
Tips and tricks:
- Make sure to brown the lamb well to develop a deep flavor in the soup
- Use homemade or high-quality store-bought broth for the best taste
- Adjust the amount of pickle juice to your liking
Storage instructions:
- Store the rassolnik in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the soup in a pot over medium heat until warmed through
Presentation ideas:
- Serve the rassolnik in individual bowls with a dollop of sour cream on top
- Garnish with some fresh herbs or chopped pickles
Pairings:
- Serve with some crusty bread or crackers
Suggested side dishes:
- A simple green salad or roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add some more broth or water to thin it out
- If the lamb is tough, let the soup simmer for longer until it becomes tender
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat
Food history:
- Rassolnik is a traditional Russian soup that is typically made with pickles and barley
Flavor profiles:
- Tangy, savory, and hearty
Serving suggestions:
- Serve as a main course for lunch or dinner
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Region: Russian