RCI-VG.005.0181.001
Rassolnik I
Soup with pickled cucumbers
Prep45 min
Cook20 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- .7 lbs (320 g) beef (with or without bones)0 unit
- .5 lbs (200 g) potatoes0 unit
- .1 lbs (50 g) rice0 unit
- .7 ounces (20 g) parsley0 unit
- .1 lbs (50 g) carrots0 unit
- 2 small
- .1 lbs (50 g) pickled cucumbers0 unit
- 1 unit
- 1 tablespoon
Method
1
Place beef (with or without bones) in a large pot and cover with cold water. Bring to a boil over high heat, then drain and rinse the meat and pot under cold running water to remove impurities.
10 minutes
2
Return the cleaned beef to the pot and add fresh cold water (about 6–8 cups). Bring to a boil, then reduce heat to low and simmer gently for 30–40 minutes, skimming foam occasionally, until the meat is tender.
35 minutes
3
While the meat simmers, peel and dice the potatoes into small cubes and set aside. Peel and finely dice the carrots, and peel and slice the 2 small onions.
5 minutes
4
Remove the cooked beef from the pot and set aside to cool slightly; reserve the broth in the pot.
5
Add the diced potatoes and carrots to the simmering broth and cook for 10 minutes until they begin to soften.
10 minutes
6
Stir in the rice and sliced onions, and continue simmering for another 8–10 minutes until the rice is nearly cooked.
9 minutes
7
Add the diced pickled cucumbers and fresh tomato to the pot and simmer for 2–3 minutes until the rice is fully tender and the vegetables are cooked through.
3 minutes
8
Shred or cut the cooled beef into bite-sized pieces and return to the pot.
9
Stir in the sour cream until well combined, and adjust the seasoning to taste. Do not allow the soup to boil after adding the sour cream.
10
Ladle the rassolnik into bowls and garnish generously with fresh chopped parsley before serving.