Rassolnik: Russian Beef Soup with Pickles
Traditional Russian soup built on a long-simmered beef bone broth, enriched with pickled cucumbers, tomato paste, and a soffritto of caramelized onions and carrots. The tangy pickle brine and rich meat stock create the soup's signature balance. Finished with fresh parsley and served optionally with sour cream and raw onion.
Ingredients
- 2 ¼ lb beef with bone (shoulder), chopped
- 3 pieces white onion
- 3 pieces potato
- 2 pieces carrot
- 1 tbsp rice
- 1 piece tomato
- 5 pieces pickled cucumber
- 1 tbsp tomato paste
- 2 pieces bay leaf
- 1 bunch fresh parsley
- 1 tbsp salt(optional)
- oil, for frying
Instructions
- 1
Wash beef with bone and place in pot, cover with water, bring to boil.
- 2
Skim foam from surface, add bay leaf, one onion quartered, and one tomato in small pieces.
- 3
Reduce heat and simmer until meat is very tender and falls easily from bone.
- 4
Remove meat from pot and let cool slightly.
- 5
Peel, wash, and cut potatoes into medium pieces, add to pot.
- 6
Add rice, bring to simmer, then reduce heat and cook for 25-30 minutes.
- 7
Meanwhile, finely chop remaining onion and dice carrots.
- 8
Heat oil in frying pan, cook onion and carrots until lightly browned.
- 9
Stir in tomato paste and cook 2 minutes, remove from heat.
- 10
Cut pickled cucumbers into small cubes.
- 11
Debone and cut cooled meat into medium pieces.
- 12
After rice and potatoes have cooked 25 minutes, add meat, cucumbers, and carrot mixture to pot.
- 13
Bring to boil over high heat, then reduce heat and simmer 10 minutes.
- 14
Finely chop fresh parsley and remaining white onion.
- 15
Stir herbs and onion into soup, cover pot with lid, and let sit 15-20 minutes before serving.
Tips
Beef with bone creates a richer, more gelatinous broth than boneless cuts; shoulder is ideal for flavor and collagen content.
Skim foam thoroughly at the start to ensure clear broth.
The soffritto (onion, carrot, tomato paste) should be slightly caramelized to add depth without burning.
Do not rush the simmering time; undercooked meat will be tough and the broth will lack body.
Good to Know
Refrigerate in airtight container up to 4 days. Flavor deepens after 1 day. Freeze up to 3 months (add sour cream and fresh onion after thawing and reheating).
Prepare broth and simmer meat 1 day ahead; refrigerate. Reheat broth, then proceed from step with potatoes and rice. Chop vegetables and herbs day-of for best color.
Ladle into bowls. Top with sour cream, thin-sliced raw white onion, green leeks (if available), and cracked black pepper. Serve with dark bread.
Common Mistakes
Do not skip skimming foam after initial boil to avoid cloudy, greasy broth.
Do not add potatoes and rice early to avoid mushy, starchy texture; time their addition carefully.
Do not brown the soffritto too hard to avoid bitter tomato paste flavor.