Rassolnik –is a very common traditional Russian soup made from pickled cucumbers, barley and beef. Also you can have vegetarian version. What I love about this soup is it’s incredibly versatile, healthy, easy to make, and delicious.

The soups name comes from the Russian word rassol, which is brine where pickled cucumbers are kept. Some cooks use brine in preparing this soup, but it is not critical. For me personally, pickled cucumbers alone are enough to give the broth the tangy acidity and the peculiar flavor of pickles.  

How do you prepare your  Beef with Barley -Rassolnik soup??
1 .5 lbs. beef stew meet- lean
2 bay leaves
1 gallon water
1 large carrot, peeled and grated
3 medium Russet potatoes, peeled and cubed
1 cup barley
2 Tbsp. Olive oil
1 medium onion, coarsely chopped
2 cloves garlic, minced
Salt and pepper to taste
3 pickled cucumbers, chopped
2 Tbsp. finely chopped fresh dill or Italian parley











Place barley into a bowl, cover with cold water and set aside (this will speed up the cooking process) 
In a large pot bring water to a boil over high heat; add meat, bay leaves, little salt and pepper; bring it a boil, reduce the heat and skim off the foam so the stock remains light and clear. Simmer partially covered for 1 hour.
Rinse barley couple times, drain and add to the pot with meat, cook for 20-25 minutes.

While meat and barley are cooking, place large skillet over medium heat, add oil and sauté onions with garlic for 2-3 minutes. Add grated carrots, lower the heat to low and cook 4-5 minutes, stirring occasionally.

Turn off the heat and transfer sautéed vegetable into the pot. Add cubed potatoes; bring it to a boil, reduce the heat and simmer for 10-12 minutes or until vegetables are tender. Add chopped pickles, cook for 1-2 minutes and turn off the heat.
Garnish with fresh dill and serve.