Vegetarian Rassolnik (Russian Barley and Pickle Soup)

Name: Vegetarian Rassolnik (Russian Barley and Pickle Soup)
Prep time: 15 min
Cook time: 45 min
Total time: 540 min
Ingredients: 0.33333334326744 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; 0.25 cup sour cream, for topping

Cook Time: 45 minutes

Ingredients

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
cup sour cream, for topping

Directions

Step 1: Begin by soaking the pearl barley in a bowl with plenty of cold water. Let it soak overnight, then drain the water.

Step 2: In a large stockpot, add 6 cups of water and the drained barley. Bring to a boil over medium-high heat. Once boiling, reduce the heat and simmer for 30 minutes.

Step 3: While the barley is cooking, melt the butter in a skillet over medium heat. Add the minced onion and cook until it turns golden brown, about 5 minutes.

Step 4: Add the chopped mushrooms to the skillet with the browned onion. Continue cooking for an additional 5 to 10 minutes, until the mushrooms release their liquid. Set this mixture aside.

Step 5: After the barley has cooked for 30 minutes, add the sauted mushroom and onion mixture, diced potatoes, carrots, bay leaves, dried dill, salt, and black pepper to the stockpot with the barley. Let this cook together for 10 more minutes.

Step 6: Add the diced pickles to the soup and continue cooking for another 5 minutes. If the liquid reduces too much, feel free to add more water as needed.

Step 7: Once the soup is ready, serve it in bowls with a dollop of sour cream on top for extra creaminess and flavor.

Cook's Notes

To speed up the cooking process, you can add 1 tablespoon of butter when cooking the barley.
For the best flavor, use pickles that are pickled in brine.

Nutrition Facts (per serving)

Calories: 180
Fat: 6g
Carbs: 28g
Protein: 5g
Sodium: 473mg
Dietary Fiber: 5g
Vitamin C: 18mg
Calcium: 53mg
Iron: 2mg
Potassium: 642mg

Note: The nutrition facts are based on a 2,000 calorie diet. Your daily values may vary depending on your specific calorie needs.

FAQ about Vegetarian Rassolnik (Russian Barley and Pickle Soup)

Yes, you can make Vegetarian Rassolnik ahead of time. The flavors often improve after a day or two of resting. Just be sure to store it in an airtight container in the refrigerator and reheat it thoroughly before serving.

Leftover Vegetarian Rassolnik can be stored in the refrigerator for up to 3–4 days. Make sure it is cooled down to room temperature before refrigerating, and store it in an airtight container.

Yes, this soup can be frozen. Let it cool completely before transferring it to a freezer-safe container. It will last for up to 3 months in the freezer. To reheat, thaw in the refrigerator overnight and warm on the stove. However, the texture of the barley and pickles may change slightly after freezing.

While the recipe suggests using traditional brine-pickled cucumbers, you can experiment with other types of pickles such as dill or sour pickles, depending on your taste preferences. Just make sure they are pickled in brine, as sweet pickles may alter the flavor of the soup.

If you don't like mushrooms or don't have them, you can substitute them with other vegetables like zucchini or eggplant, or even some tofu for a different texture. You could also try adding a bit more barley or some other root vegetables.

To add more spice, you can experiment with adding a pinch of cayenne pepper, chili flakes, or even a dash of hot sauce while cooking. Some people also enjoy adding a bit of mustard for extra tang.

Yes, using vegetable broth instead of water will give the soup more flavor. Some reviewers have found this to be a great way to enhance the taste, especially if you're looking for a richer base for your soup.

While soaking the barley overnight helps reduce the cooking time, you can skip this step. If you choose not to soak the barley, you will need to increase the cooking time by an additional 15-20 minutes.

To make this recipe gluten-free, you can substitute the pearl barley with quinoa or rice. However, keep in mind that the texture will be slightly different, as barley gives the soup a particular chewiness.

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