Soup Rassolnik - one of the few well preserved in the memory of those who found the Soviet period. He was an indispensable element of the menu of eateries, canteens and restaurants.
Pearl barley, vegetables and dried herbs (potatoes, pickled cucumbers (cucumbers, salt), carrots, onion, ground tomatoes, green onions, parsley), ground black pepper
100 g soup, 1.3 liters of broth, salt - to taste, greens - if desired. 4 servings.
Pour the contents of the packet into the boiling broth. Cook for 45 minutes under a lid on low heat, at the end of cooking salt if necessary. Remove from heat. Serve with greenery.