Soup with salt cucumbers “Rassolnik”
The distinctly sour taste of salt cucumbers imbues this soup with a special aroma profile. Pork ribs, pearl barley and potatoes make it a hearty main meal.
Ingredients
- 800 g pork ribs
- 2 big potatoes
- 3 medium sized carrots
- 450 g of salt cucumbers
- 150g pearl barley
- 1 medium onion
- Bay leaf and salt
Description
This recipe dates back to the days when refrigerators were not yet invented. So you had to fall back on other types of preservation. Salt was one way to make vegetables last longer.
In the soup named Rassolnik cucumbers preserved with brine play the main. In the past, brine was used to flavor the soup as well. But in this way often too much salt ended up in the soup. We opted for a simple version of this dish that does without the brine of the salt cucumbers. You can replace the pork ribs with beef beef. The meat should have a bit of marbling, because lean meat does not give much flavor to a soup.
