Smachnoho: Anastasia kocht ukrainisches Rassolnik

Is it too warm for a soup? Never! Soups make you happy, which is why our favorite Ukrainian chef will show you how to prepare a genuine rassolnik.

Smachnoho: Anastasia kocht ukrainisches Rassolnik

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

You all know borscht, I have already written down the recipe for you here. But the borscht is so prominent that one could almost forget that there are other soups in the Ukrainian – and yes, also in the Russian – cuisine. Rassolnik gets its pep from the finely chopped pickled gherkins, which create a special brine, making it a slightly sour affair. The soup can be served with fish or meat and is dearly loved by my compatriots - but you can also offer it "without anything", as a vegetable variant. This is my recipe.

1. First take care of the vegetables: peel the potatoes and cut them into small cubes. Peel and chop the onions and add to the grated carrots.

2. Fry the onions and carrots in a little oil, just before removing the pan from the heat, add the tomato paste. You can add a little more or less tomato paste depending on your taste and mood - it depends on whether you end up preferring a thinner or thicker soup. You can also replace the pulp with tomato juice. Then stir well for two to three minutes and add the juice of the lemon.

3. While the onions and carrots are simmering, bring on another pot of water or broth. By the way, I prefer 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. Simmer over low heat for 10 minutes and stir.

5. After 10 minutes, add the already chopped gherkins and the beans.

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

You can also serve the sour cream on the plate at the end and use a bit of parsley to decorate.

Smachnoho - Bon appetit!

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