Beijing-style Rassolnik Soup

Ingredients

In this Beijing-style adaptation of Rassolnik, we incorporate Beijing spices and seasonings to give the soup a unique twist. Additionally, we use traditional Beijing ingredients such as Chinese pickles and barley, which add a distinct flavor and texture to the dish. We alse have the original recipe for Rassolnik, so you can check it out.

• 500g (1.1 lb) beef, cut into small cubes 500g (1.1 lb) beef, cut into small cubes
• 1 cup (200g) Chinese pickles, diced 1 cup (200g) Chinese pickles, diced
• 1/2 cup (100g) barley 1/2 cup (100g) barley
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, diced 2 potatoes, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 cups (470ml) water 2 cups (470ml) water
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 30g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onions, carrots, and garlic, and sauté until the onions are translucent.
2. 2.
   Add the beef cubes to the pot and cook until browned on all sides.
3. 3.
   Stir in the ginger, Sichuan peppercorns, and Chinese five-spice powder, and cook for another minute to release their flavors.
4. 4.
   Add the Chinese pickles, barley, potatoes, beef broth, and water to the pot. Season with salt and pepper to taste.
5. 5.
   Bring the soup to a boil, then reduce the heat to low and simmer for about 1 hour, or until the beef is tender and the barley is cooked through.
6. 6.
   Serve the Beijing-style Rassolnik Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Chinese pickles — Rinse the pickles before dicing them to remove excess saltiness.
• Barley — Soak the barley in water for at least 1 hour before cooking to reduce the cooking time and ensure a tender texture.

Tips & Tricks

• For a spicier kick, add a small amount of chili oil or chili flakes to the soup.
• If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with water to the simmering soup and stir until thickened.
• Feel free to adjust the amount of Chinese pickles according to your taste preference.

Serving advice

Serve the Beijing-style Rassolnik Soup as a main course with crusty bread on the side. It can also be enjoyed as a starter or a light lunch.

Presentation advice

Garnish the soup with a sprig of fresh cilantro to add a pop of color and freshness. Serve it in individual bowls or in a large soup tureen for a family-style presentation.