Rassolnik (Pickled Cucumber and Barley Soup)

Name: Rassolnik (Pickled Cucumber and Barley Soup)
Total time: 1 h 40 min
Yield: 6
Cuisine: Russian
Ingredients: 500 g Beef kidneys, or beef shin; 2.5 L Water; 120 g Pearl barley, rinsed; 400 g Waxy potatoes, diced; 300 g Pickled cucumbers (brined, not sweet), diced; 200 ml Cucumber brine (rassol); 1 Onion, chopped; 1 Carrot, grated; 2 tbsp Butter; 2 Bay leaves and black peppercorns; 1 tsp Salt; 6 tbsp Smetana (sour cream) and dill, to serve

Pearl barley cooked soft in a beef broth with potato, then pickled cucumbers and a ladle of their brine — the rassol — stirred in at the end so the soup lands sour and salty at once. Known since the fifteenth century under another name, and Russia's standing answer to a hangover.

Sumber

Resipi oleh Russian home kitchens · 🏺 Tradisional · Cabbage, potato, cucumber and dill, a pot of soup that is always on, and a spoon of smetana on top of most of it.

Russia · the hangover soup — An ownerless traditional dish, so no cook is credited. The cited article confirms rassolnik as a traditional Russian soup made from pickled cucumbers, pearl barley and pork or beef kidneys, with a vegetarian variant made during Lent, known as far back as the 15th century under the name kalya, popular today also in Ukraine and Belarus, and records that its key part is the rassol — a liquid based on the juice of pickled cucumbers with other seasonings — and that it is a favourite hangover remedy. The kidney soaking, the separate pickle stewing, the salt-last rule, timings and quantities are this book's own.

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⏱ 100 min🍽 6 hidangan🔥 340 kcal🇷🇺 Rusia

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Langkah

Simmer the prepared kidney or shin in the water with bay and peppercorns 45 minutes, skimming. Lift the meat out, dice it and keep the broth.
Add the barley to the broth and cook 35 minutes until it is soft and has swollen to twice its size.
Meanwhile soften the onion and carrot in the butter 8 minutes. In a separate small pan, simmer the diced pickles in 100 ml of the brine 10 minutes.
💡 Stew the pickles apart from the pot. Dropped in raw, their acid stops the potato softening and you get chalky cubes in a sour soup.
Add the potatoes to the soup and cook 12 minutes, then the meat, the onion and carrot and the stewed pickles. Simmer 10 minutes more.
Pour in the rest of the brine, taste, and salt only then — the brine carries most of it. Serve with a spoon of smetana and plenty of dill.

💡 Petua

Salt last, always. The brine varies wildly between jars and a soup salted early is a soup ruined.
The Lenten version drops the meat and uses mushroom broth; it is still rassolnik as long as the rassol is there.