Rosolnyk (Ukrainian Pickle Soup)
This hearty and tangy Ukrainian pickle soup, known as Rosolnyk, is a comforting dish perfect for cooler weather. It features tender beef, vegetables, and the distinct flavor of brined pickles and their juice. A traditional and satisfying meal.
An original recipe by Forkin
- Total time
- 1 hr 55 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 365 kcal
Allergen information: may contain celery, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gbeef chuck, cut into 1-inch (2.5 cm) cubes
- 2 lwater
- 2 pcsbay leaf
- 1 tspblack peppercorns
- 1 tspsalt
- 1 pcsyellow onion, chopped
- 2 pcscarrot, grated
- 2 pcscelery stalk, diced
- 4 pcsdill pickle, grated or finely diced
- 120 mlpickle brine
- 3 pcspotato, peeled and cubed
- 0.5 cuppearl barley, rinsed
garnish
- 2 tbspfresh dill, chopped
- 0.5 cupsour cream(optional)
Equipment
grater · fine-mesh sieve · large pot · cutting board · knife
The method
Step by step
- 1
Place the beef chuck into a large pot and add the water, bay leaf, black peppercorns, and salt.
About 2 min
Cook’s note: Using cold water helps to draw out impurities for a clearer broth.
- 2
Bring to a boil, then reduce the heat to low, cover, and simmer for 60 minutes, skimming any foam that rises to the surface.
About 1 hr
Cook’s note: Skimming the foam regularly helps to ensure a clean-tasting broth.
- 3
While the beef is simmering, prepare the vegetables: chop the yellow onion, grate the carrot, dice the celery, and grate or finely dice the dill pickles.
About 10 min
- 4
After 60 minutes, remove the beef from the pot and set aside to cool slightly.
About 2 min
- 5
Strain the broth through a fine-mesh sieve into a clean pot, discarding the bay leaves and peppercorns. Return the strained broth to the pot.
About 3 min
- 6
Add the pearl barley to the strained broth and bring to a simmer.
- 7
Add the chopped yellow onion, grated carrot, and diced celery to the simmering broth.
- 8
Cut the cooled beef into smaller, bite-sized pieces and return it to the pot.
About 3 min
- 9
Add the cubed potato to the soup.
- 10
Continue to simmer for 20-25 minutes, or until the barley and potatoes are tender.
About 25 min
- 11
Stir in the grated dill pickles and pickle brine.
Cook’s note: The pickle brine adds a crucial tangy flavor to the soup.
- 12
Simmer for another 5 minutes to allow the flavors to meld.
About 5 min
- 13
Taste and adjust seasoning with additional salt if needed.
Cook’s note: The amount of salt needed will depend on the saltiness of your pickles and brine.
- 14
Ladle the hot Rosolnyk into bowls and garnish with fresh dill and a dollop of sour cream, if desired.
Per serving
Nutrition
- Calories
- 364.9kcal
- Protein
- 20.1g
- Carbs
- 31.2g
- Fat
- 18.1g
- Fibre
- 5.8g
- Sugar
- 3.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Rosolnyk in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.
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