Rosolnyk (Ukrainian Pickle Soup)

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Приготовление

Шаг за шагом

1. 1

   Place the beef chuck into a large pot and add the water, bay leaf, black peppercorns, and salt.

   Около 2 мин

   Совет повара: Using cold water helps to draw out impurities for a clearer broth.

2. 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.

   Около 1 ч

   Совет повара: Skimming the foam regularly helps to ensure a clean-tasting broth.

3. 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.

   Около 10 мин

4. 4

   After 60 minutes, remove the beef from the pot and set aside to cool slightly.

   Около 2 мин

5. 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.

   Около 3 мин

6. 6

   Add the pearl barley to the strained broth and bring to a simmer.

7. 7

   Add the chopped yellow onion, grated carrot, and diced celery to the simmering broth.

8. 8

   Cut the cooled beef into smaller, bite-sized pieces and return it to the pot.

   Около 3 мин

9. 9

   Add the cubed potato to the soup.

10. 10

    Continue to simmer for 20-25 minutes, or until the barley and potatoes are tender.

    Около 25 мин

11. 11

    Stir in the grated dill pickles and pickle brine.

    Совет повара: The pickle brine adds a crucial tangy flavor to the soup.

12. 12

    Simmer for another 5 minutes to allow the flavors to meld.

    Около 5 мин

13. 13

    Taste and adjust seasoning with additional salt if needed.

    Совет повара: The amount of salt needed will depend on the saltiness of your pickles and brine.

14. 14

    Ladle the hot Rosolnyk into bowls and garnish with fresh dill and a dollop of sour cream, if desired.