Rosolnyk (Ukrainian Pickle Soup)
This hearty and tangy Ukrainian pickle soup, known as Rosolnyk, is a comforting dish perfect for cooler weather. It features tender beef, vegetables, and the distinct flavor of brined pickles and their juice. A traditional and satisfying meal.
En original oppskrift av Forkin
- Total tid
- 1 t 55 min
- Porsjoner
- 6
- Vanskelighetsgrad
- Middels
- Per porsjon
- 365 kcal
Allergeninformasjon: kan inneholde selleri, gluten og melk. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
Ingredienser
- 500 gbeef chuck, cut into 1-inch cubes
- 2 lwater
- 2 stk.bay leaf
- 1 tsblack peppercorns
- 1 tssalt
- 1 stk.yellow onion, chopped
- 2 stk.carrot, grated
- 2 stk.celery stalk, diced
- 4 stk.dill pickle, grated or finely diced
- 120 mlpickle brine
- 3 stk.potato, peeled and cubed
- 0,5 kopppearl barley, rinsed
garnish
- 2 ssfresh dill, chopped
- 0,5 koppsour cream(valgfritt)
Utstyr
grater · fine-mesh sieve · large pot · cutting board · knife
Fremgangsmåte
Trinn for trinn
- 1
Place the beef chuck into a large pot and add the water, bay leaf, black peppercorns, and salt.
Omtrent 2 min
Kokkens tips: Using cold water helps to draw out impurities for a clearer broth.
- 2
Bring to a boil, then reduce the heat to low, cover, and simmer for 60 minutes, skimming any foam that rises to the surface.
Omtrent 1 t
Kokkens tips: Skimming the foam regularly helps to ensure a clean-tasting broth.
- 3
While the beef is simmering, prepare the vegetables: chop the yellow onion, grate the carrot, dice the celery, and grate or finely dice the dill pickles.
Omtrent 10 min
- 4
After 60 minutes, remove the beef from the pot and set aside to cool slightly.
Omtrent 2 min
- 5
Strain the broth through a fine-mesh sieve into a clean pot, discarding the bay leaves and peppercorns. Return the strained broth to the pot.
Omtrent 3 min
- 6
Add the pearl barley to the strained broth and bring to a simmer.
- 7
Add the chopped yellow onion, grated carrot, and diced celery to the simmering broth.
- 8
Cut the cooled beef into smaller, bite-sized pieces and return it to the pot.
Omtrent 3 min
- 9
Add the cubed potato to the soup.
- 10
Continue to simmer for 20-25 minutes, or until the barley and potatoes are tender.
Omtrent 25 min
- 11
Stir in the grated dill pickles and pickle brine.
Kokkens tips: The pickle brine adds a crucial tangy flavor to the soup.
- 12
Simmer for another 5 minutes to allow the flavors to meld.
Omtrent 5 min
- 13
Taste and adjust seasoning with additional salt if needed.
Kokkens tips: The amount of salt needed will depend on the saltiness of your pickles and brine.
- 14
Ladle the hot Rosolnyk into bowls and garnish with fresh dill and a dollop of sour cream, if desired.
Per porsjon
Næringsinnhold
- Kalorier
- 364,9kcal
- Protein
- 20,1g
- Karbohydrater
- 31,2g
- Fett
- 18,1g
- Fiber
- 5,8g
- Sukker
- 3,8g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
Store leftover Rosolnyk in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.
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