MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rassolnik (Barley & Brine Soup)
Categories: Russian, Soups
Yield: 1 Batch

12 c Water
1 lb Lean Beef; cut into
-bite-sized pieces
1/4 c Barley; rinsed
1/2 tb Salt; + more to taste
3 md Potatoes; diced
1 Carrot; thinly sliced into
-rings
6 Baby pickles (1-1/2 c);
-diced
4 tb Olive oil
1 Carrot; grated
1 Onion; finely diced
2 Celery ribs; finely sliced
1 tb Tomato paste or Ketchup
2 tb Dill (optional)
2 Bay leaves
1/2 ts Freshly ground black pepper
Sour cream and extra dill;
-to serve

In a large pot, partially cover with lid and cook 12 cups water,
beef, and barley with 1/2 tb salt (30 minutes). Skim off any
impurities that rise to the top to keep your soup clear.

Sautee pickles with 1 tb oil for a few minutes on medium/high heat.
Add pickles, potatoes, and sliced carrots to the pot and cook for an
additional 10 minutes while making your Mirepoix "zazharka" in step 3.

Mirepoix/Zazharka:

Add 3 tb olive oil to a large skillet and sauté onion (2 minutes),
then add grated carrot and sliced celery and continue to saute until
carrots are soft (5 minutes). Stir 1 tb tomato paste or ketchup into
the pan and add this mixture to the soup pot.

Toss in 2 bay leaves, 1/2 ts black pepper, 2 tb dill, and more salt to
taste. Continue to simmer for another 2 minutes or until your
potatoes are fully cooked and can be easily pieced with a fork.

Enjoy! Some people eat it with a dollop of sour cream, but I didn't
think it needed it. I've tried both ways and I like the lighter taste
without the sour cream. I hope you love it!

Recipe by Natasha Kravchuk

Recipe FROM: <https://natashaskitchen.com/
beef-barley-and-pickle-soup-rassolnik/>

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