Caught myself missing my grandma yesterday and treated myself and my roommate to some russian pickle juice soup. The broth looked terrible, the soup looked even worse. Tasted like heaven tho
Caught myself missing my grandma yesterday and treated myself and my roommate to some russian pickle juice soup. The broth looked terrible, the soup looked even worse. Tasted like heaven tho
by NEON_TYR0N3
15 Comments
lqstuart
Sorry but that looks pretty good
Accomplished-Pay-66
True Slavic lovers know that this looks and tastes amazing my dude
boobook-boobook
Drop Gamgam’s recipe that looks amazing
MysteryPlatelet
Omg YUM! Please share the recipe!!!
trevrichards
This looks great. Which means, unfortunately, I must downvote.
Locutus_is_Gorg
This is not shitty enough for this sub. It looks delicious
I will do an educated guess, you’re currently residing in Armenia
WetHotFlapSlaps
This looks like what everyone on this subreddit *should* be eating.
Ok_Orchid1004
Looks good to me
InfiniteBoxworks
That looks way better than when I tried making shchi. Sounds way more flavorful too.
NEON_TYR0N3
Alright, everyone! First of all, thank you, you’ve made me blush. My grandma also says “Spasibo!” and I got told off for not sharing the recipe straight away. So here goes. All measurements are in metric, but once you get a hang of it, feel free to measure stuff with your heart.
**Ingredients per 5 liters of water:**
1. Beef (ribs, brisket on bone, chunk, shins. If you use bovine bones, that’s even better). 2. Celery root (100 grams), parsley root (100 grams). If you can source it fresh, great. If not, then find some dried options and cut the size in half. 3. Carrots (300 grams grated and 2-3 medium carrots for stock) 4. Onions (300 grams finely chopped, 1 large onion for stock). 5. Celery stalks (300 grams, finely chopped) 6. Garlic (3 large clove, finely chopped or pressed) 7. Potatoes (300-450 grams, peeled, cubed into small cubes, KEEP THE PEEL). 8. Pearl Barley (300 grams, no more unless you’re going for a stew) 9. Pickles (it’s important to use what slavs call “salted/brined” pickles, not “marinated pickles”, because it’s too acidic and vinegar is not a friend of RASSOLNIK) 10. Pickle juice from the jar (500 ml). 11. Aromatics: bay leaf (1-2 pcs), black peppercorns (~12 pcs), allspice (optional, 3-4 pcs). 12. Every. Single. Vegetable scrap. You can find. I used unpeeled onions, potato peel, carrot peel, cauliflower stem and leaves, celery stalks, green garlic (the bulb and stem part), every single herb stem you can find, but try and keep it to the Eastern European palette (I mean if you have fresh lemongrass, or galangal, ginger etc, feel free to experiment, but it won’t taste authentic). 13. Bread of your choosing. If you have some Eastern European food stores, try and source some BORODINSKIY (Бородинский, stress the DIN) bread. It’s a rye sourdough with molasses, coriander and caraway seeds.
**Instructions:**
1. Wash your beef and bones. Put them in cold wated, add a cup of salt and lemon juice/a teaspoon of citric acid. Give them a though wash and rinse. 2. Put the meat in the pot, add just enough water to cover it. Bring the water to boil, let it boil for 3-5 minutes to get all the scum and gunk out. When the water foams up, take the meat into a separate bowl, dump the water, clean the pot (or use another one). Wash the bones and meat from the leftover gunk, put them back into the pot and add 5 liters of water. 3. Bring your pot to simmer and dump all your stock veggies (washed clean but unpeeled, carrot tops and all), veggie scraps, cover with a lid and let it simmer for 2 hours minimum. 4. Wash your pearl barley and pour in all your pickle juice, put it in a warm place and forget about it while your stock is simmering (2 hours minimum, some people soak it overnight). 5. Strain your stock, take the meat out and let it cool. Throw away all the bones. 6. Bust out a skillet and prepare your mirepoix: sautee grated carrots, finely diced onions and celery stalks with 2 tablespoons of oil (sunflower, olive oil, doesn’t matter). When the mirepoix is about ready, throw in your garlic and take the skillet off the burner. It’s hot, the mirepoix is still cooking but nothing’s gonna get burned. 7. Cube your meat into small cubes (or big chunks, whatever floats your boat), put it back into the broth, along with mirepoix, aromatics, cubed potatoes and pearl barley w/pickle brine and salt to taste. 8. When your potatoes are done and pearl barley is comfortably soft to bite, dice your pickles (I prefer small cubes, some people just chop them as their heart guides them) and take it off the heat and set aside for 15-20 minutes to set. 9. While the soup is setting, toast some bread (remember, borodinsky bread is very dense, so it’ll take some time to toast properly. Be careful not to burn it, however lightly burned rye bread tastes like childhood in Russia). Let the toasts cool off (don’t put them flat on a plate, they will get soggy, which defies the whole purpose of toasting), When the toasts are cool enough to touch them with your bare hands, take a clove of garlic and rub it all over your toasts. 10. Pour the soup into plates, serve with a good dollop of sourcream, garnish with dill or celery leaves and don’t forget to dunk your toasts right into the soup.
**Tricks and tips**
1. You can use any meat instead of beef. Chicken, pork, just not lamb. In my rassolnik there was a bovine bone broth with chicken thigh meat. 2. Yes, it absolutely can be vegan. Just ditch the meat and use vegetable stock instead (I wanted to go all, babushka forgive me, but I know for a fact that she would go all “OF COURSE MAKE IT VEGAN IF YOU WANT TO!) 3. Browning the bones is an option, but frankly, that’s one step too extra. Slavic cuisine doesn’t usually go as far. 4. I suggest you get to know pearl barley before you start cooking. Some recipes call for boiling it beforehand, but the point of pearl barley is that you can sense it while biting. I like them firmer than usual. Anyway, the next day it’ll be three times softer. 5. Any hearty soup is better the next day. Just make sure you store it properly.
And that’s it. Enjoy your rassolnik and say hi to my grandma, who’s currently faaaaaaar faaaaar away from me.
15 Comments
Sorry but that looks pretty good
True Slavic lovers know that this looks and tastes amazing my dude
Drop Gamgam’s recipe that looks amazing
Omg YUM! Please share the recipe!!!
This looks great. Which means, unfortunately, I must downvote.
This is not shitty enough for this sub. It looks delicious
should be in r/WholesomeAsHeck
I’m not even kidding, it looks delicious. We have something that looks similar here and it fucks severely: [soto ayam](https://greatcurryrecipes.net/2024/03/30/soto-ayam/)
This looks good
I will do an educated guess, you’re currently residing in Armenia
This looks like what everyone on this subreddit *should* be eating.
Looks good to me
That looks way better than when I tried making shchi. Sounds way more flavorful too.
Alright, everyone! First of all, thank you, you’ve made me blush. My grandma also says “Spasibo!” and I got told off for not sharing the recipe straight away. So here goes. All measurements are in metric, but once you get a hang of it, feel free to measure stuff with your heart.
**Ingredients per 5 liters of water:**
1. Beef (ribs, brisket on bone, chunk, shins. If you use bovine bones, that’s even better).
2. Celery root (100 grams), parsley root (100 grams). If you can source it fresh, great. If not, then find some dried options and cut the size in half.
3. Carrots (300 grams grated and 2-3 medium carrots for stock)
4. Onions (300 grams finely chopped, 1 large onion for stock).
5. Celery stalks (300 grams, finely chopped)
6. Garlic (3 large clove, finely chopped or pressed)
7. Potatoes (300-450 grams, peeled, cubed into small cubes, KEEP THE PEEL).
8. Pearl Barley (300 grams, no more unless you’re going for a stew)
9. Pickles (it’s important to use what slavs call “salted/brined” pickles, not “marinated pickles”, because it’s too acidic and vinegar is not a friend of RASSOLNIK)
10. Pickle juice from the jar (500 ml).
11. Aromatics: bay leaf (1-2 pcs), black peppercorns (~12 pcs), allspice (optional, 3-4 pcs).
12. Every. Single. Vegetable scrap. You can find. I used unpeeled onions, potato peel, carrot peel, cauliflower stem and leaves, celery stalks, green garlic (the bulb and stem part), every single herb stem you can find, but try and keep it to the Eastern European palette (I mean if you have fresh lemongrass, or galangal, ginger etc, feel free to experiment, but it won’t taste authentic).
13. Bread of your choosing. If you have some Eastern European food stores, try and source some BORODINSKIY (Бородинский, stress the DIN) bread. It’s a rye sourdough with molasses, coriander and caraway seeds.
**Instructions:**
1. Wash your beef and bones. Put them in cold wated, add a cup of salt and lemon juice/a teaspoon of citric acid. Give them a though wash and rinse.
2. Put the meat in the pot, add just enough water to cover it. Bring the water to boil, let it boil for 3-5 minutes to get all the scum and gunk out. When the water foams up, take the meat into a separate bowl, dump the water, clean the pot (or use another one). Wash the bones and meat from the leftover gunk, put them back into the pot and add 5 liters of water.
3. Bring your pot to simmer and dump all your stock veggies (washed clean but unpeeled, carrot tops and all), veggie scraps, cover with a lid and let it simmer for 2 hours minimum.
4. Wash your pearl barley and pour in all your pickle juice, put it in a warm place and forget about it while your stock is simmering (2 hours minimum, some people soak it overnight).
5. Strain your stock, take the meat out and let it cool. Throw away all the bones.
6. Bust out a skillet and prepare your mirepoix: sautee grated carrots, finely diced onions and celery stalks with 2 tablespoons of oil (sunflower, olive oil, doesn’t matter). When the mirepoix is about ready, throw in your garlic and take the skillet off the burner. It’s hot, the mirepoix is still cooking but nothing’s gonna get burned.
7. Cube your meat into small cubes (or big chunks, whatever floats your boat), put it back into the broth, along with mirepoix, aromatics, cubed potatoes and pearl barley w/pickle brine and salt to taste.
8. When your potatoes are done and pearl barley is comfortably soft to bite, dice your pickles (I prefer small cubes, some people just chop them as their heart guides them) and take it off the heat and set aside for 15-20 minutes to set.
9. While the soup is setting, toast some bread (remember, borodinsky bread is very dense, so it’ll take some time to toast properly. Be careful not to burn it, however lightly burned rye bread tastes like childhood in Russia). Let the toasts cool off (don’t put them flat on a plate, they will get soggy, which defies the whole purpose of toasting), When the toasts are cool enough to touch them with your bare hands, take a clove of garlic and rub it all over your toasts.
10. Pour the soup into plates, serve with a good dollop of sourcream, garnish with dill or celery leaves and don’t forget to dunk your toasts right into the soup.
**Tricks and tips**
1. You can use any meat instead of beef. Chicken, pork, just not lamb. In my rassolnik there was a bovine bone broth with chicken thigh meat.
2. Yes, it absolutely can be vegan. Just ditch the meat and use vegetable stock instead (I wanted to go all, babushka forgive me, but I know for a fact that she would go all “OF COURSE MAKE IT VEGAN IF YOU WANT TO!)
3. Browning the bones is an option, but frankly, that’s one step too extra. Slavic cuisine doesn’t usually go as far.
4. I suggest you get to know pearl barley before you start cooking. Some recipes call for boiling it beforehand, but the point of pearl barley is that you can sense it while biting. I like them firmer than usual. Anyway, the next day it’ll be three times softer.
5. Any hearty soup is better the next day. Just make sure you store it properly.
And that’s it. Enjoy your rassolnik and say hi to my grandma, who’s currently faaaaaaar faaaaar away from me.
I would fuck this up.