rassolnik

Often it was incorrectly called "fish rassolnik".

A vegetarian variant of rassolnik also exists.

Thick soups based on meat broth, with a salty-sour base like rassolnik and solyanka.

Apart from shchi, these pickled foods are used to make dishes such as solyanka, rassolnik and kalya.

Typical rassolnik is based on kidneys, brine (and pickles), vegetables and barley.

About this time the name rassolnik was attached to it, originating from the Russian word "rassol" which means brine (pickle water).

The smell of boiling rassolnik rybny, noodle soup, had reminded Rostnikov of his hunger.

The key part of rassolnik is the rassol, a liquid based on the juice of pickled cucumbers with some other additions.

Its concentration and ratio with other liquids and soup components gave birth to different soups: solyanka, pohmelka, and of course rassolnik.

In Russia and Ukraine, pickles are used in rassolnik: a traditional soup made from pickled cucumbers, pearl barley, pork or beef kidneys, and various herbs.

Solyanka is a thick, piquant soup that combines components from schi (cabbage, smetana) and rassolnik (pickle water and cucumbers), spices such as olives, capers, tomatoes, lemons, lemon juice, kvass, salted and pickled mushrooms make up a considerably strong sour-salty base of the soup.