Rassolnick— A Russian National Soup

Name: Rassolnick— A Russian National Soup
Ingredients: two potatoes; two salted cucumbers; half a beef kidney; two quarts of soup stock; a tablespoon of tomato catsup; two tablespoons of pearl barley

From Pan-Pacific cook book, 1915

Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1687Calories

59 gProtein

229 gCarbs

62 gFat

Full nutrition (33 nutrients)

Calories1687 kcal

Protein59 g

Carbohydrates229 g

Fiber12 g

Sugars49 g

Total Fat62 g

Saturated Fat24 g

Monounsaturated Fat21 g

Polyunsaturated Fat12 g

Cholesterol114 mg

Sodium14811 mg

Potassium4458 mg

Calcium262 mg

Iron16 mg

Magnesium264 mg

Phosphorus872 mg

Zinc23 mg

Copper4.5 mg

Manganese6.8 mg

Vitamin D0 mcg

Vitamin C75 mg

Vitamin A326 mcg

Vitamin E17 mg

Vitamin K147 mcg

Vitamin B61.6 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.6 mg

Niacin (B3)23 mg

Folate185 mcg

Choline216 mg

Caffeine0 mg

Water2237 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 12. The excerpt below is the record exactly as published.

RASSOLINICK— A RUSSIAN NATIONAL SOUP Slice two potatoes, two salted cucumbers, well washed, and half a beef kidney in thin, uniform or fancy slices ; par- boil separately and drain. Bring two quarts of soup stock to a boil; add a tablespoon of tomato catsup, salt, paprika, two tablespoons of pearl barley

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