Rich homemade rassolnik: recipe with meat and barley

Rassolnik is a delicious first course that is prepared in each family in its own way, just like borscht: it is made with or without meat, rice, barley, millet, beans and pickles are added. As a result, the whole set of ingredients makes the rassolnik thick, rich, flavorful and very satisfying.

The recipe for homemade rassolnik with pearl barley and meat was published in one of the culinary blogs (recepti_dariko) on Instagram.

Ingredients:

• meat on the bone - 500 g
• carrots - 2 pcs
• onions - 1-2 pcs
• green onions - 1 bunch
• potatoes - 4-5 pcs
• pearl barley - 100 g
• pickled cucumbers - 4 pcs
• tomato paste - 2 tbsp.

• bay leaf, peppercorns
• salt
• vegetable oil - 2-3 tbsp
• brine from cucumbers - 1/2-1 glass
• sour cream (for serving)

Method of preparation:

1. Soak the barley in cold water for 2-3 hours in advance.

2. Wash the meat and put it in cold water, add the whole onion and put on the fire. Bring to a boil and cook for 1.5 hours over low heat, skimming off the foam. Add salt.

3. When the broth is ready, remove the onion from it. Meanwhile, boil the barley separately for about 30 minutes, then rinse.

4. Cut the potatoes into cubes, carrots into cubes, cucumbers into thin strips, and chop the green onions.

5. Fry the onion first, then add the carrots and fry for 5 minutes.

6. Fry the cucumbers separately in vegetable oil, adding the tomato paste and a ladle of the prepared broth. Stir and simmer for 10-15 minutes over low heat under a lid.

7. First add pearl barley to the boiling broth, then carrots and onions. Cook for 10 minutes.

8. Add the potatoes and cook for another 10-15 minutes until the potatoes are tender.

9. Add cucumbers, bay leaves, peppercorns. Cook for another 5 minutes.

10. At the end, add brine and salt if necessary. Bring to a boil, turn off the heat and let it stand for 5-10 minutes under the lid.

11. Serve with sour cream.