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Rassolnik
Beef & Cucumber Soup
1 LB beef boneless ribs or roast, cut into bite-sized pieces
12 C water
1 onion, peeled & quartered
1 TBS margarine
1 onion, peeled & chopped
1 carrot, cut into thin sticks
1 TBS fresh parsley, chopped
1 tomato, chopped
2 pickled cucumbers or dill pickles, cut into thin sticks
4 TBS long-grain white rice
4 medium potatoes, peeled & cut into sticks
Salt & black pepper to taste
Sour cream (for serving; optional)
Place beef in a large cooking pot; cover with twelve cups of water. Bring to a boil; reduce heat. Remove froth and fat from the surface with a large spoon. Add one quartered onion. Cover and cook over low heat for about one hour, stirring occasionally. Melt margarine in a large skillet; add the chopped onions, carrots and parsley. Cover and simmer over low heat for about fifteen minutes, stirring occasionally. Add chopped tomato; cook for another five minutes. Add to beef mixture in cooking pot. Stir in pickled cucumbers or dill pickles and potatoes; season with salt and black pepper to taste. Cover and simmer for about fifteen to twenty minutes. Add rice; bring to a boil. Cook over medium heat for ten to fifteen minutes or until rice is tender, stirring occasionally.
Suggestion: Serve soup in individual bowls with a dollop of sour cream.
*Rassolnik image (C) Whanc (2012). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license. Permission is granted to copy, distribute and/or modify image under the terms of the GNU Free Documentation License, Version 1.2 or any later version published by the Free Software Foundation.
Related Link:
Food Fare Culinary Collection: Russian Kitchen
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