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.
Оригінальний рецепт від Forkin
- Загальний час
- 1 год 55 хв
- Порції
- 6
- Складність
- Середньо
- На порцію
- 365 kcal
Інформація про алергени: може містити селера, глютен і молоко. Якщо у вас є алергія, завжди перевіряйте паковання інгредієнтів.
Підготовка
Інгредієнти
Інгредієнти
- 500 gbeef chuck, cut into 1-inch cubes
- 2 lwater
- 2 шт.bay leaf
- 1 ч. л.black peppercorns
- 1 ч. л.salt
- 1 шт.yellow onion, chopped
- 2 шт.carrot, grated
- 2 шт.celery stalk, diced
- 4 шт.dill pickle, grated or finely diced
- 120 mlpickle brine
- 3 шт.potato, peeled and cubed
- 0,5 склянкаpearl barley, rinsed
garnish
- 2 ст. л.fresh dill, chopped
- 0,5 склянкаsour cream(за бажанням)
Приладдя
grater · fine-mesh sieve · large pot · cutting board · knife
Спосіб приготування
Крок за кроком
- 1
Place the beef chuck into a large pot and add the water, bay leaf, black peppercorns, and salt.
Близько 2 хв
Примітка кухаря: 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.
Близько 1 год
Примітка кухаря: 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.
Близько 10 хв
- 4
After 60 minutes, remove the beef from the pot and set aside to cool slightly.
Близько 2 хв
- 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.
Близько 3 хв
- 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.
Близько 3 хв
- 9
Add the cubed potato to the soup.
- 10
Continue to simmer for 20-25 minutes, or until the barley and potatoes are tender.
Близько 25 хв
- 11
Stir in the grated dill pickles and pickle brine.
Примітка кухаря: The pickle brine adds a crucial tangy flavor to the soup.
- 12
Simmer for another 5 minutes to allow the flavors to meld.
Близько 5 хв
- 13
Taste and adjust seasoning with additional salt if needed.
Примітка кухаря: 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.
На порцію
Харчова цінність
- Калорії
- 364,9kcal
- Білки
- 20,1g
- Вуглеводи
- 31,2g
- Жири
- 18,1g
- Клітковина
- 5,8g
- Цукри
- 3,8g
Розраховано за кількістю інгредієнтів у рецепті. Значення можуть відрізнятися залежно від брендів і замін.
Правильне зберігання
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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