Rosolnik Soup is one of my favorites, it never disappoints. It is soup with sour pickles (bochkoviye ogirki) also known as pickles in a brine. I make some myself but you can also find them in most European stores. This soup is very similar to sauerkraut soup but instead of the sour cabbage, for this one you'd use the sour pickles. The process is not too complicated, just like any other soup, a little bit of work but well worth it and perfect for any day in any season.
1.Start by cleaning and cutting your meat, put it in a small saucepan, cover with water and season with salt, pepper, bay leaves and add whole small onion (optional). Bring to a boil and simmer for about 40 minutes (yes the meat will be ready earlier but it really absorbs the flavor the longer that it cooks).
2.Meanwhile, peel and cube your potatoes, cover with water and season with a little bit of salt. Bring to a boil and simmer until the potatoes are fork soft.
3.While your potatoes are cooking, saute the onion until transparent, add grated carrot and ketchup, mix well and take off the heat.
4.Using a large side of the grater, grate the pickles.
5.Now bring your soup together by combining everything. Add the sauteed vegetables to the potatoes, grated pickles, the meat and strain the meat water through a sieve as well (do not discard, that's where all the flavor is).
**After adding everything together, i like to mix everything and collect some of the fat from the top (it is completely optional)**
6.Lastly, Season with more salt and pepper to taste if needed, add bay leaves and fresh garlic (pressed or minced) once you have added everything and the soup is back to boiling point, turn off the heat.
You may serve right away but i like it more after it stands for a couple hours because the flavors all come together and just tastes so great!
We like our rosolnik soup served with a spoon of sour cream and some fresh bread on the side.