Grammy's Kitchen · Beef Barley Soup · Beef, Barley and Pickle Soup (Rassolnik)
One of 21 beef barley soup recipes we measured
from natashaskitchen.com
It ranks #1 of 21 for vegetable texture among the beef barley soup recipes we compared. 58 cooks on natashaskitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 21.
| this recipe | typical | |
|---|---|---|
| liquid | 626% | 212% |
| vegetables and beans | 157% | 47% |
| aromatics | 37% | 34% |
| fat | 12% | 3% |
| salt | 2% | 1% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 2839 g | 12 cups water |
| 454 g | 1 lb lean Beef (cut into bite-sized pieces) |
| 1/4 cup barley (rinsed) | |
| 9 g | 1/2 Tbsp salt + more to taste |
| 510 g | 3 medium potatoes (diced) |
| 61 g | 1 carrot thinly sliced |
| 6 baby pickles/ 3 adult pickles (or 1 1/2 cups diced) | |
| 54 g | 4 Tbsp olive oil |
| 61 g | 1 carrot grated |
| 150 g | 1 onion (finely diced) |
| 80 g | 2 celery sticks (finel sliced) |
| 16 g | 1 Tbsp tomato paste or Ketchup |
| 12 g | 2 Tbsp dill (optional, but very nice) |
| 2 g | 2 Bay leaves |
| 1 g | 1/2 tsp freshly ground black pepper |
| Sour cream (optional and extra dill to serve) |
Method: 4 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe is DELICIOUS!!! I made it for my book group and everyone loved it. The pickles add a little acid to hit the savory buds. Making it again. Would be an ideal dish for anyone going through chemo.” — a cook, 5.0★
“So good! I did add a dollop of sour cream, because I genuinely think a dollop of sour cream in a soup can fix most of the problems 🤣 Delicious soup! Thank you, Natasha!” — a cook, 5.0★