Gherkin, Beef & Barley Broth (рассольник


This is simply the best hangover cure there is. The meat needs to have a good amount of fat on it, as this is the whole point of using gherkins—they cut through the fat. You should only use brined or fermented gherkins, as even the nicest vinegar will spoil this dish. Look for a label with 'ogórek kwaszony’ in Polish or Eastern European shops. Make the stock in advance and freeze it; it doesn’t take long to make this soup once the stock is ready. The fat, salt, and sugar from caramelized carrot will make you feel alive again.

What you will need

500 grams (1 pound) pork ribs or beef short ribs

2 1/2 liters (4 pints) cold water

1 onion, peeled but kept whole

1 bay leaf

5 black peppercorns

5 allspice berries

100 grams (3 1/2 ounces) pearl barley or rice

1 onion, diced

2 tablespoons sunflower oil

1 carrot, peeled and grated

20 grams (3/4 ounce) parsley root, peeled and finely chopped, or parsley stalks, finely chopped

100 grams (3 1/2 ounces) gherkins, peeled and grated

200 milliliters (7 fluid ounces) gherkin brine from the jar, divided and used as needed

2 spring onions, finely chopped, to serve


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