The unique taste and aroma are the things for which rassolnik is so loved.
To make this dish even more delicious and memorable, use the advice of the expert of the online publication "BelNovosti", chef Yulia Arkhipova: they will help you make this dish a real culinary masterpiece.
Handle potatoes properly
Don't rush to cut the potato tubers into small cubes - let the pieces be a little larger. As a result, the rassolnik will be more filling and textured.
And before putting the potatoes in the pan, try frying them a little until they become golden brown.
Add tomatoes
This product is not included in the list of traditional ingredients, but it can change the taste of the dish for the better.
Before mixing the tomatoes with the other ingredients, peel and finely chop them, then add them to the fried onions and carrots when they have been in the pan for about five minutes.
Not only fresh tomatoes, but also canned tomatoes are suitable for this purpose.
Prepare the pearl barley
To achieve the best consistency and taste, it is recommended to cook the pearl barley separately from the soup. This will help it cook evenly and not overcook in the rassolnik.
Before cooking, you should soak the pearl barley for several hours, and then cook it over low heat until it becomes soft.
Expert: Julia Arkhipova
