Russian Soup (Rassolnik)

Ingredients:

• 6 glasses of water
• Half a kg of lean cubed meat
• Half a glass of İpek Peeled Wheat
• 1/2 tablespoon salt
• 2 medium potatoes
• 1 carrot
• 3 pickled cucumbers
• 4 tablespoons of olive oil
• 2 carrots
• 1 onion
• 2 celery stalks
• 1 tablespoon tomato paste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons of dill

Preparation:

Add the water, meat, and wheat to the pot, season with salt, and cook for 30 minutes. Remove the foam that rises to the top while the water is boiling with a ladle. Saute the pickles with 1 tablespoon of oil over medium heat for a few minutes. Then add the sautéed pickles to the pot. Slice one of the carrots and dice the potato and add to the pot. Cook for another 10 minutes. Add 3 tablespoons of olive oil to a large skillet and sauté the onion for 2 minutes. Then grate the other carrot and slice the celery. Add the carrot and celery to the pan and sauté for another 5 minutes. Add 1 tablespoon of tomato paste to the pan and roast it, then add it all to the soup pot. Add black pepper and dill. Check the salt, add salt if you wish. When your potatoes can be easily broken into pieces with a fork, your soup is ready. Bon Appetit!