Rassolnik is a traditional Ukrainian and Slavic soup prepared with pickled cucumbers, pearl barley, potatoes, carrots, onions, and meat broth. It has a distinctive sour-salty taste and is often enjoyed as a comforting dish in cold seasons. Originating from Eastern Europe, it remains a classic everyday soup.
Prepare the broth. Put meat in cold water, bring to a boil, remove foam, add bay leaf and peppercorns. Simmer 40–50 min.
Cook the pearl barley. Rinse barley and boil separately for 20 min until half-ready.
Prepare vegetables. Dice potatoes and cucumbers, grate carrot, chop onion.
Sauté vegetables. Fry onion and carrot in oil until golden.
Combine soup. To the broth add potatoes, barley, sautéed vegetables, cucumbers. Cook 15–20 min.
Season and serve. Adjust salt, pepper. Serve hot, sprinkled with dill.