Vegetarian Rassolnik (Russian barley and pickle soup)

    55 min

    Rassolnik is my husband’s favorite soup. It is usually prepared with meat but because almost everyone in my family is vegetarian, I make it with mushrooms instead.

    1 person made this

    Serves: 6 

    • 70g barley
    • 1 onion, minced
    • 2 tablespoons butter
    • 300g button mushrooms, chopped
    • 1 carrot, diced
    • 2 potatoes, diced
    • 3 pickled cucumbers (pickles in brine are best), diced
    • 2 bay leaves
    • salt and pepper to taste
    • 1 tablespoon dried dill
    • soured cream to serve

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Soak barley overnight in cold water.
    2. The next day fill a stockpot with 1.5L water, Add drained barley and bring to the boil, then lower heat and cook for 30 minutes. You can add 1 tablespoon of butter, this will allow it to cook faster.
    3. While barley is cooking, fry onion in frying pan till browned. Add chopped mushrooms and fry till they start to release liquid. Set to one side.
    4. Once the barley has been cooking for 30 minutes, add mushrooms, potatoes, carrots, bayleaf, dill, salt and pepper.
    5. Cook for about 10 minutes, then add pickles and cook for another 5 minutes. If the water evaporates too much, you can add more.
    6. To serve, ladle soup into bowls and garnish with soured cream.

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