Smachnoho: Anastasia cooks Ukrainian Rasolnik

Is it too hot for soup? never! Soups make you happy, which is why our favorite Ukrainian chef will show you how to prepare real rassolnik. As is (almost) always the fish, meat and vegetarian versions.

You all know borscht, I have already written the recipe for you here. But borscht is so prominent that one can almost forget that there are other soups in Ukrainian – and yes, in Russian too – dishes. Rasolnik gets its taste from the finely chopped pickled marinade, which creates a special brine, making it slightly sour. The soup can be served with fish or meat and is very much loved by my compatriots – but you can also serve it as a vegetable “without anything”. This is my recipe.

Prep (1 pot for 4 people)

1. Take care of the vegetables first: Peel the potatoes and cut them into small cubes. Peel and chop the onion and add to the grated carrots.

2. Fry onions and carrots in a little oil, add tomato paste just before taking the pan off the flame. You can add a little more or less tomato paste depending on your taste and mood – depending on whether you like the soup thinner or thicker. You can also replace the pulp with tomato juice. Then stir well for two to three minutes and add lemon juice.

3. While the onions and carrots are simmering, bring another pot of water or broth. By the way, I like water. Then put the potatoes and rice in the boiling water.

4. When the potatoes are half cooked (depending on the variety you prefer) we add the tomato/onion/carrot mixture to the saucepan and season with salt and pepper. You are welcome to add paprika or paprika powder, dried basil and oregano. Boil for 10 minutes on low flame and stir.

5. After 10 minutes, add pre-cut cucumber and beans.

6. After another 10 minutes, add two or three tablespoons of sour cream, if desired, bring to a boil, then turn off the stove and let it stand for a moment.

You can also serve sour cream on the plate at the end and use a little parsley to garnish.

Smachnoho – Bon appetit!