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.


Cuisine · European · Eastern European · Russian


Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 9 hrs
Additional Time: 8 hrs
Servings: 6
Yield: 6 servings

Ingredients

Ingredients List

  • ⅓ 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

  • ¼ cup sour cream, for topping


Directions

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

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

  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.

  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.

Cook's Notes:

You can add 1 tablespoon of butter when cooking the barley to speed up cooking.

Pickles pickled in brine are best.


Nutrition Facts (per serving)

Nutrition Facts
180 Calories
6g Fat
28g Carbs
5g Protein


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