Rassolnik, Traditional Russian Soup With Pickles

Directions

1. Heat the oil in a large saucepan or Dutch oven over high heat. Add the meat and cook, stirring often, until browned. Transfer to a plate.
2. Add the onion and cook on medium, stirring occasionally until soft and translucent. Add the shredded carrots, parsley root or parsnips, celery, garlic and Herbs De Provence and red pepper flakes; cook, stirring, until soft and fragrant.
3. Return the meat; add water, about 11/2 teaspoons of salt and barley. Bring to a boil; skim the surface with a large spoon to remove any scum. Reduce heat to low and simmer, partially covered, for 1 hour. Then add potatoes and continue cooking until the meat and potatoes are tender, for about 1/2 an hour to 45 minutes more.
4. Add the tomato and pickles; cook for about 5 minutes. Now will be a good time to taste and add whatever seasonings you fill are needed. If the soup needs salt, add about 1/4 cup of the Pickling brine and then taste again; add some more if needed.
5. To serve, ladle the hot soup into bowls, garnish with chopped fresh parsley and dill. It is also traditional to serve Rassolnik with a dollop of sour cream. Enjoy.