Rassolnik Traditional Russian Soup With Pickles
Ingredients
- • 1 tablespoon any neutral oil
- • 1 pound beef or veal stew meat, cut in bite size pieces + a couple pieces of meat on the bone
- • 1 yelow onion, finely chopped
- • 2 garlic cloves, crushed
- • 1 teaspoon Herbs De Provence, rubbed in palms of your hands
- • 1/2 teaspoon red pepper flakes
- • 6-7 cups water, depending how thick or thin you like your soup
- • Kosher salt to taste
- • 1/3 cup pearled barley, rinsed and drained
- • 2 medium Russet potatoes, peeled and cut into 1/4- inches cubes
- • 1 medium carrot, peeled and shredded
- • 1 parsley root or parsnip, peeled and shredded
- • 2 celery ribs, peeled and thinly sliced
- • 1 large meaty tomato, peeled, seeded and finely chopped
- • About 4 medium pickles (preferably crunchy Kosher Dill Pickles in brine) peeled and finely chopped
- • Pickling brine to taste
- • Chopped fresh parsley and dill for garnish
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