Solianka Soup

Description

The recipe won't take much time. It's very easy to over-salt the rassolnik, so it's better not to add all the salt at once during cooking. You can cut the beef into small pieces right away, but I prefer to cook it whole. That way, the meat retains all its juices. Adjust the amount of water in the broth yourself, depending on whether you like a thicker or thinner soup. The soup is ready to serve.

Instructions

1. 1

   Step 1

   Cut the beef into several pieces. Wash and place it in a large pot, cover with water, add barley and 0.5 teaspoon of salt.

2. 2

   Step 2

   Bring to a boil and reduce the heat to medium. Cook for half an hour, be sure to skim off the foam.

3. 3

   Step 3

   Cut the cucumbers into small cubes. Peel the potatoes and cut them into portion-sized pieces. Slice one carrot into rounds, and grate the second one. Finely chop the onion and slice the celery into thin pieces.

4. 4

   Step 4

   In a small amount of oil, sauté the pickled cucumbers over high heat, then add the potatoes and carrot slices. Simmer for 10 minutes in a saucepan.

5. 5

   Step 5

   In 3 tablespoons of olive oil, sauté the onion, then add grated carrots and celery. When the carrots are cooked, add tomato paste, mix well, and remove the pan from the heat.

6. 6

   Step 6

   Remove the meat from the broth and cut it into portioned pieces. Return it to the soup together with all the vegetables.

7. 7

   Step 7

   Add bay leaf, black pepper, and dill. Cook until the potatoes are done. Serve the rassolnik with a spoonful of sour cream!