Rassolnik: Russian Comfort in a Bowl (Russian Meat, Barley and Pickle Soup)

• 2 lbs (907 g) pork ribs, cut into individual pieces
• 2 bay leaves
• 3/4 cup (180 ml) barley
• 1 TBSP oil (1/2 TBSP for searing ribs, 1/2 TBSP for sautéing vegetables)
• 1 onion, chopped
• 2 carrots, shredded
• 1/4 cup (60 ml) tomato paste
• 4 medium potatoes, peeled and chopped
• 1 cup (240 ml) pickles, chopped
• 1/2 cup (120 ml) pickle brine (juice from jar)
• Kosher salt, to taste

Instructions

1. 1

   Add the ribs to a large pot, add bay leaves, season with kosher salt, and add enough water to cover the ribs. Bring to a simmer, cover, and allow to simmer for 1.5 hours (90 minutes). Ideally, sear the ribs first (before adding water) in a large frying pan in a little bit of oil until you get a nice golden sear as in my picture—that will add beautiful smokiness and flavour to the soup.

2. 2

   Remove the cooked ribs to a plate and set aside. Strain the boiling liquid using a fine mesh sieve, reserving it (this will be our soup base). Use the back of a cold metal spoon to skim the fat from the surface of the broth. Bring the liquid to a boil and add the barley. Simmer, covered, for about 35 minutes. Add the potatoes and simmer for another 15 minutes until the potatoes are tender.

3. 3

   In the meantime, heat oil in a heavy-bottomed skillet. Add the onions and carrots and cook, stirring, for about 3–5 minutes, until softened. Stir in the tomato paste and cook for another minute or so. Stir this mixture into the soup along with the reserved cooked ribs once the potatoes are tender, and simmer for about 5 minutes until heated through. Add the pickles and enjoy!