Vegetarian Rassolnik (Russian Barley and Pickle Soup)
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.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- ⅓cup pearl barley
- 6cups water
- 2tablespoons butter
- 1medium onion, minced
- 1(12 ounce) package button mushrooms, chopped
- 2medium potatoes, diced
- 1carrot, diced
- 2large bay leaves
- 1tablespoon dried dill
- salt and freshly ground black pepper to taste
- 3pickles, diced
- ¼cup sour cream, for topping
Instructions
Step 1
Combine barley and plenty of cold water in a bowl and soak overnight. Drain.Step 2
Fill a stockpot with 6 cups of water. Add drained barley and bring to a boil. Reduce heat and simmer for 30 minutes.Step 3
Meanwhile, melt butter in a skillet over medium heat and cook onion until browned, about 5 minutes. Add mushrooms and keep cooking until they start to release their liquid, 5 to 10 minutes. Set aside.Step 4
After barley has been cooking for 30 minutes, add sauteed mushrooms, potatoes, carrot, bay leaves, dill, salt, and pepper. Cook for 10 more minutes. Add pickles and cook for 5 more minutes. If the water evaporates too much, you can add more.