SEO Meta Description: Rassolnik is a tangy Ukrainian pickle soup with barley — only 145 calories. Made with kidney-cleansing cucumber brine. Easy, hearty, and surprisingly delicious for weight loss. Read Time: 7 min read Difficulty: Easy Servings: 5 servings

Healthy Rassolnik — Ukrainian Pickle Soup for Digestion (145 kcal)

Of all the soups in this pillar, rassolnik is perhaps the most surprising to Western palates — a soup made with pickled cucumbers and their brine. Yet this is one of Ukraine’s most traditional and beloved soups, with centuries of history behind it. And once you taste it, the tangy, herby, deeply warming broth becomes completely addictive. Rassolnik is only 145 calories per generous serving, and the pickle brine base gives it extraordinary electrolyte content — making it an ideal recovery soup after illness, intense exercise, or when your digestion needs a reset.

Ingredients

• 3 medium dill pickles (fermented, not vinegar-brined), diced
• 150ml pickle brine (from the jar — use the good stuff from naturally fermented pickles)
• 3 tbsp pearl barley (or substitute: brown rice for gluten-free version)
• 2 medium potatoes, peeled and diced
• 1 medium carrot, grated
• 1 medium onion, diced
• 1 stalk celery, diced
• 3 cloves garlic, minced
• 100g lean chicken breast or beef, cubed (optional for protein)
• 1.2 litres low-sodium chicken or vegetable broth
• 1 tsp olive oil
• 2 tbsp tomato paste
• 1 bay leaf
• Fresh dill and parsley to serve
• 4 tbsp low-fat sour cream or Greek yogurt to serve

Instructions

• Rinse the barley and cook in a small pot of water for 25 minutes until almost tender. Drain and set aside. (Or use quick-cook barley and add directly to the soup.)
• Heat olive oil in a large pot. Sauté onion, celery, and carrot for 5 minutes. Add garlic and tomato paste, cook 2 minutes.
• If using meat: add the chicken or beef pieces and brown on all sides for 3–4 minutes.
• Add broth, potatoes, and bay leaf. Bring to a boil, reduce heat, simmer 15 minutes.
• Add diced pickles, pickle brine, and pre-cooked barley. Simmer for another 10 minutes.
• Taste carefully before adding any salt — the brine is already quite salty. Add pepper and fresh dill.
• Serve hot with a dollop of yogurt/sour cream and extra fresh dill.

Nutrition Facts

Per serving (with chicken, without sour cream):

Frequently Asked Questions

Q: Why is rassolnik good for digestion? A: The fermented pickle brine contains naturally occurring probiotics and digestive enzymes that support healthy gut bacteria. Barley adds prebiotic fibre that feeds beneficial gut microbes. Together, they make rassolnik genuinely supportive of digestive health, not just a folk remedy. Q: Can I make rassolnik gluten-free? A: Yes — replace the pearl barley with brown rice or certified gluten-free oats. Add the rice at the same point as the barley but check for doneness earlier as rice cooks faster. The soup will be slightly thinner in texture. Q: Is the salty brine bad for my health? A: In moderation, naturally fermented brine is a genuine health food — it contains electrolytes, probiotics, and nutrients. However, if you are watching sodium intake for medical reasons, reduce the brine to 50ml and use a low-sodium broth. The total sodium in this recipe is moderate for a one-pot meal.