Name: Vegetarian Rassolnik (Russian Barley and Pickle Soup)
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Pearl barley - ⅓ cup; Water - 6 cups; Butter - 2 tablespoons; Onion, minced - 1 medium; Button mushrooms, chopped - 1 (12 ounce) package; Potatoes, diced - 2 medium; Carrot, diced - 1; Bay leaves - 2 large; Dill Dried - 1 tablespoon; Salt and freshly ground black pepper to taste - 1 tablespoon; Pickles, diced - 3; Sour cream, for topping - ¼ cup

Ingredients for - Vegetarian Rassolnik (Russian Barley and Pickle Soup)

1. Pearl barley ⅓ cup

2. Water 6 cups

3. Butter 2 tablespoons

4. Onion, minced 1 medium

5. Button mushrooms, chopped 1 (12 ounce) package

6. Potatoes, diced 2 medium

7. Carrot, diced 1

8. Bay leaves 2 large

9. Dill Dried 1 tablespoon

10. Salt and freshly ground black pepper to taste 1 tablespoon

11. Pickles, diced 3

12. Sour cream, for topping ¼ cup

How to cook deliciously - Vegetarian Rassolnik (Russian Barley and Pickle Soup)

1 . Stage

Combine barley and plenty of cold water in a bowl and soak overnight. Drain.

2 . Stage

Fill a stockpot with 6 cups of water. Add drained barley and bring to a boil. Reduce heat and simmer for 30 minutes.

3 . Stage

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.

4 . Stage

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.