Beef and Rice Rassolnik

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Rassolnik is a savory soup built around beef broth and tangy pickled cucumbers. This version follows the source’s combination of bone-in beef, rice, potato, carrot, onion and tomato paste, while adding enough broth for a balanced pot. Simmering the beef first gives the soup a deeper base; rice and potatoes cook in the strained broth, and the cucumbers go in near the end so their texture and acidity stay clear. Pickled cucumbers vary in saltiness, so season only after they have simmered. Serve with dill and a spoonful of sour cream. Place beef, water and bay leaf in a stockpot. Bring slowly to a boil, skim foam, then cover partially and simmer gently 1 1/2 to 2 hours until beef is tender.

Recipe card

Beef and Rice Rassolnik

A hearty beef soup with rice, potatoes, carrots and tangy pickled cucumbers.

Prep 20 minCook 130 minTotal 150 minYield 6 servings

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Large stockpot, fine strainer, skillet, ladle, knife, cutting board

Ingredients

500 g bone-in beef, such as chuck or short rib 2 l cold water 1 whole bay leaf 1 tsp fine salt, divided 100 g long-grain rice, rinsed 300 g potatoes, peeled and diced 1 whole medium carrot, diced 1 whole medium onion, diced 2 tbsp neutral oil 2 tbsp tomato paste 200 g dill pickles, cut into thin strips 1/2 tsp black pepper to serve chopped dill and sour cream, optional

Instructions

1. Cook beef broth

   Place beef, water and bay leaf in a stockpot. Bring slowly to a boil, skim foam, then cover partially and simmer gently 1 1/2 to 2 hours until beef is tender.

2. Strain broth

   Transfer beef to a plate. Strain broth and return it to the pot. Remove bones and cut beef into bite-size pieces.

3. Cook rice and potato

   Bring broth to a simmer. Add rinsed rice and cook 10 minutes. Add potatoes and carrot; simmer 10 to 12 minutes until nearly tender.

4. Make onion base

   Meanwhile, heat oil in a skillet. Cook onion 5 minutes until soft. Stir in tomato paste and 2 tablespoons broth; cook 1 minute.

5. Finish soup

   Add onion mixture, pickles and beef to the pot. Simmer 8 to 10 minutes until potatoes are tender and rice is cooked. Season with pepper and taste before adding more salt.

6. Serve

   Ladle into bowls and garnish with dill and sour cream if desired.

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How to tell when it is ready

Beef is fork-tender; potatoes and rice are fully tender without breaking down.

Tips

• Skim foam while the broth first comes to a boil.
• Simmer the beef gently for a clearer broth.
• Rinse rice to remove loose starch.
• Taste after adding pickles before salting further.

Troubleshooting

• If the soup is too sour, add a little extra broth and taste again.
• If rice thickens the soup during storage, stir in hot water while reheating.

Substitutions

• Use low-sodium beef stock and water for the broth.
• Use parsley if fresh dill is unavailable.

Variations

• Use pearl barley instead of rice and increase the simmer time.
• Omit beef for a lighter vegetable rassolnik using vegetable broth.

Serving suggestions

• Serve with rye bread.
• Add chopped dill and parsley.
• Offer sour cream at the table.
• Pair with a cucumber or cabbage salad.

Make ahead

Cook the beef and broth a day ahead and refrigerate. Remove any solidified fat, then finish the soup with fresh rice and vegetables.

Storage

Refrigerate up to 3 days. Rice will absorb broth; loosen with water or stock when reheating.

Food safety

Contains beef and dairy if served with sour cream. Keep raw beef separate from ready-to-eat ingredients; refrigerate soup within 2 hours.

Frequently asked questions

Can I use leftover cooked beef?

Yes. Start with prepared beef broth, then add cooked beef when you add the pickles.

How should I store beef and rice rassolnik?

Refrigerate up to 3 days. Rice will absorb broth; loosen with water or stock when reheating.

Serve while fresh and follow the storage guidance for leftovers.