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Vegetarian Rassolnik (Russian Barley and Pickle Soup)
Vegetarian Rassolnik (Russian Barley and Pickle Soup)
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
540 minutes
Vegetarian twist on classic Russian Rassolnik soup, substituting meat with hearty mushrooms and barley.
Ingredients:
  • 0.33333334326744 cup pearl barley
  • 6 cups water
  • 2 tablespoons butter
  • 1 medium onion, minced
  • 1 (12 ounce) package button mushrooms, chopped
  • 2 medium potatoes, diced
  • 1 carrot, diced
  • 2 large bay leaves
  • 1 tablespoon dried dill
  • salt and freshly ground black pepper to taste
  • 3 pickles, diced
  • 0.25 cup sour cream, for topping
Instructions:
  • Soak barley in a generous amount of cold water overnight, then drain.
  • In a stockpot, bring 6 cups of water to a boil with drained barley. Reduce heat and simmer for 30 minutes.
  • In a skillet over medium heat, sizzle butter until golden and caramelize onions for about 5 minutes. Toss in mushrooms and continue cooking until they release their juices, about 5 to 10 minutes. Remove from heat.
  • Once the barley has simmered for 30 minutes, introduce the sauteed mushrooms, potatoes, carrot, bay leaves, dill, salt, and pepper. Allow it to cook for an additional 10 minutes. Stir in the pickles and continue cooking for another 5 minutes. If needed, feel free to add more water if it evaporates too quickly.

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