Russian Rassolnik Dill Pickle Soup
"Has beef short ribs, barley and dill pickles."
Original is 6 servings
Ingredients
- Beef
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- Saute
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Nutritional
- Serving Size: 1 (666.1 g)
- Calories 555.3
- Total Fat - 27.2 g
- Saturated Fat - 10.5 g
- Cholesterol - 54.5 mg
- Sodium - 581.2 mg
- Total Carbohydrate - 64.1 g
- Dietary Fiber - 7.7 g
- Sugars - 19.7 g
- Protein - 16.4 g
- Calcium - 66.5 mg
- Iron - 3.5 mg
- Vitamin C - 25.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a large pot, add the ribs, bay leaves, bouillon and allspice berries.
Step 2
Add water to the ribs and bring to a boil.
Step 3
Reduce the heat and simmer the broth for one hour.
Step 4
While the broth is cooking, heat the oil in a large skillet over medium-high heat.
Step 5
Add the chopped onion, grated carrot, and chopped celery and sauté, stirring regularly, for about 5 minutes.
Step 6
Add the diced pickles and cook for another 3 minutes, then remove from heat and set aside.
Step 7
When the broth is cooked, strain it and discard the bay leaves and allspice berries.
Step 8
Return the broth to the pot, adding pickle juice to taste.
Step 9
Add the peeled diced potatoes, sautéed vegetables, and cooked pearl barley.
Step 10
Cut the meat off the ribs, and cut it into small pieces.
Step 11
Add the meat, salt, and spices (to taste ) to the pot.
Step 12
Bring to a boil, then lower the heat and simmer for another 40 minutes, adding water as needed.
Step 13
Season to taste.
Tips
No special items needed.
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