Dish

Rassolnik

Pickle soup

Rassolnik is a hearty soup that is made by simmering meat, usually beef or pork, in a broth. Pickles, potatoes, carrots, and onions are added to the soup along with barley or rice. The soup is then simmered until the vegetables are tender. Some recipes call for the addition of sour cream or dill. Rassolnik has a sour and salty taste due to the pickles used in the soup. It is a popular dish in Russia and is often eaten during the winter months.

European cuisine› Eastern European cuisine› Russian cuisine

Soup

Origins and history

Rassolnik has been a traditional Russian dish for centuries. It was originally made by peasants who used leftover pickles and meat to make a soup. Today, Rassolnik is a popular dish in Russia and is often eaten during the winter months.

Dietary considerations

Rassolnik is not suitable for vegetarians or vegans as it contains meat. It is also not suitable for those who are gluten-free or have celiac disease as it contains barley or rice.

Variations

There are many variations of Rassolnik, depending on the region of Russia. Some recipes call for the addition of mushrooms or cabbage. Others use different types of meat, such as chicken or lamb. Some recipes also call for the addition of sour cream or dill.

Presentation and garnishing

Rassolnik is traditionally served in a bowl. The soup can be garnished with fresh dill or a dollop of sour cream.

Tips & Tricks

To make Rassolnik, it is important to use pickles that are not too sour. If the pickles are too sour, the soup will be too sour. It is also important to simmer the soup for a long time to allow the flavors to develop.