Dinner · 75 min · russian

Rassolnik

Beef chuck does the heavy lifting here, with pearl barley rounding it out. A Russian dinner that takes 75 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Beef chuck
• 1/2 cup Pearl barley
• 3 Potatoes
• 1 cup Pickled cucumbers
• 1 Onion
• 2 Carrots
• 8 cups Beef stock
• 2 Bay leaf

Steps

1. Simmer the beef in the stock 40 minutes until tender; skim the foam early for clarity.
2. Add the pearl barley and simmer 20 minutes — barley needs a head start on the potatoes.
3. Stir in cubed potatoes, diced onion, and grated carrot; cook 15 minutes until the potatoes yield.
4. Grate the pickles and add them with a cup of their brine; simmer 10 minutes so the sourness blooms through the soup.
5. Shred the beef and return it to the pot; season with salt and black pepper.
6. Rest 10 minutes and serve with dark rye bread; the brine should make your lips pucker pleasantly.

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