Beef, Barley and Pickle Soup (Rassolnik)

Step 1

In a large pot, partially cover with lid and cook 12 cups water, beef and barley with 1/2 Tbsp salt (30 min at a light boil). Skim off any impurities that rise to the top to keep your soup clear.

Step 2

Sautee pickles with 1 Tbsp oil for a few minutes on medium/high heat. Add pickles, potatoes and sliced carrots to the pot and cook for an additional 10 min while making your Mirepoix a.k.a. "zazharka" (step 3).

Step 3

Zazharka: Add 3 Tbsp olive oil to a large skillet and sauté onion (2 min), then add grated carrot and sliced celery and continue to saute until carrots are soft (5 min). Stir 1 Tbsp tomato paste or ketchup into the pan and add this mixture to the soup pot.

Step 4

Toss in 2 bay leaves, 1/2 tsp black pepper, 2 Tbsp dill and more salt to taste (I added another 1/2 Tbsp salt). Continue to simmer for another 2 minutes or until your potatoes are fully cooked and can be easily pieced with a fork.