 | This article needs additional citations for verification. (March 2013) |
 | |
| Type | Soup |
|---|---|
| Place of origin | Russia |
| Serving temperature | Hot |
| Main ingredients | Pickled cucumbers, pearl barley, pork or beef kidneys |
| Variations | Vegetarian Rassolnik, Leningrad Rassolnik, Moscow Rassolnik |
| Similar dishes | Solyanka, Schi, Schavel Borscht |
Rassolnik (Russian: рассольник [rɐˈs(ː)olʲnʲɪk]) is a traditional Russian soup made from pickled cucumbers, pearl barley, and pork or beef kidneys.[1] A vegetarian variant of rassolnik also exists, usually made during Lent.[2] The dish is known to have existed as far back as the 15th century, when it was called kalya. Rassolnik became part of the common Soviet cuisine and today it is also popular in Ukraine and Belarus.[3] A similar dish is common in Poland, where it is known as zupa ogórkowa (literally cucumber soup).
The key part of rassolnik is the rassol, a liquid based on the juice of pickled cucumbers with various other seasonings. It is a favourite hangover treatment.[4]
- ^ Darra Goldstein (1999). A Taste of Russia: A Cookbook of Russian Hospitality. Russian Information Service. p. 53. ISBN 9781880100424.
- ^ "Постный рассольник". Cookberry (in Russian). Retrieved 2022-04-15.
- ^ Українські страви. К.:Державне видавництво технічної літератури УРСР. 1961. 454 с.
- ^ Olia Hercules (2015). "Rassol`nyk". Mamushka: A Cookbook. WeldonOwn+ORM. ISBN 978-1681880747.