Russian Rassolnik (Pickle Soup)

Name: Russian Rassolnik (Pickle Soup)
Prep time: 1 h 25 min
Cook time: 1 h 30 min
Total time: 2 h 55 min
Cuisine: Eastern European
Ingredients: 300 g beef (brisket or kidney, cleaned and cut into chunks); 100 g pearl barley (soaked in cold water for 1 hour); 2 medium carrots (diced); 1 large onion (finely chopped); 2 medium potatoes (peeled and cubed); 2 tbsp unsalted butter or sunflower oil; 2 cloves garlic (minced); 3 bay leaves; 6 black peppercorns; 1.5 litres water or beef stock; 4 medium pickled cucumbers (fermented, not vinegar based, grated or finely chopped); 150 ml cucumber brine (adjust to taste); 1 tsp sugar; Salt to taste; Sour cream; Fresh dill (chopped)

Instructions

Prep:1h 25minCook:1h 30min

Rassolnik is a hearty Russian soup made with beef pearl barley and tangy fermented cucumbers simmered slowly for rich flavour and finished with sour cream and dill for a satisfying traditional meal

Updated at: Fri, 11 Sep 2026 10:43:49 GMT