Rassolnik recipe You will need: 300 g meat (or chicken); 4 medium potatoes; 50 g pearl barley ; 1 large carrot; 1 medium onion; 2 medium pickled cucumbers; Parsley to taste; Black pepper and salt to taste; Bay leaf; Vegetable oil; Sour cream.
Preparation: Cook broth in a big pan: cover meat with cold water. Bring to a boil; reduce heat. Remove the grease and froth from the broth surface. Cook at low heat for 1 hour. If you use chicken, cook for 30 minutes. Fry grated carrot, chopped onion, chopped pickled cucumbers and chopped parsley in vegetable oil in a frying pan. Cover and simmer at low heat for 15 minutes stirring occasionally. Add pearl barley to the boiling broth. Put bay leaf, salt and pepper to taste. Cover with lid and cook at law heat for 20-25 minutes. Add sliced potatoes. Cook for another 10-15 minutes at medium heat. Add vegetables and cook for another 5 minutes at medium heat. Served Rassolnik with sour cream. Decorate with parsley leaf.