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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.
Rumford's soup contained equal parts of pearl barley or barley meal and dried peas, [3] [9] [10] vegetables, [10] four parts potato, salt according to need, and sour beer, [5] [10] slowly boiled until thick. The use of potatoes came into use in later versions of the soup. [6] It was typically eaten with bread.
Heat the oven to 425°F. Place the tomatoes, onions and garlic into a large roasting pan. Drizzle the oil over the vegetables and toss to coat.
Krupnik (Polish: ⓘ) is a thick Polish soup made from vegetable or meat broth, containing potatoes and barley groats (kasza jęczmienna, archaically called krupy—hence the name). [1] [2] [3] Common additional ingredients include włoszczyzna (carrots, parsley, leek, and celery), onion, meat, and dried mushrooms.
Preheat the oven to 350°. Spread the pine nuts in a pie plate and toast until golden, about 5 minutes. Let cool. In a bowl, whisk the oil with the vinegar and shallot and season with salt and pepper.
Heat oil in a large pot and add in the mushrooms, onion, celery and carrots. Sweat until the vegetables start to soften; approximately 5-8 minutes. Stir in the flour, then add the vegetable broth and barley; mix well. Bring to a boil, then reduce heat and simmer for 1-1 1/4 hours or until the barley has fully expanded. Season with salt and pepper.
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How to Thicken Soup with Instant Mashed Potato Flakes Use 1 cup of instant mashed potato flakes per 4 to 5 cups of liquid. Whisk the potato flakes into the boiling broth and serve it right away or ...