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

Vegetarian Rassolnik (Russian Barley and Pickle Soup)

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.