Usuba
Rassolnik with Beef and Pearl Barley
Traditional soup with meat broth, pearl barley, and pickled cucumbers. Served with sour cream and fresh herbs.
- Total
- 30 min
- Standard serving
- 440.1 g
Ingredients
Total 12
Instructions
- 1
Step 1
Pour water into a pot, add beef and simmer the broth for about 1.5 hours. Remove the meat and slice it.
- 2
Step 2
Sort through and rinse the pearl barley thoroughly. Pour hot broth over it, cover the pot with a lid, place it on the edge of the stove, and steam the barley for 40–60 minutes.
- 3
Step 3
Cut carrots, cucumbers, and onions into sticks. Sauté them in vegetable oil. Prepare potatoes for boiling.
- 4
Step 4
15–20 minutes before the pearl barley finishes cooking, add potatoes, sautéed vegetables, stewed cucumbers in brine, and a bay leaf to the boiling broth. At the end of cooking, season the soup with cucumber brine and salt to taste.
- 5
Step 5
When serving, place a piece of meat boiled in broth on a plate and warm it through. Serve sour cream and fresh herbs separately.
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