How to Make Vegetarian Rassolnik (Russian Barley and Pickle Soup) - A Step-by-Step Guide

Vegetarian Rassolnik, also known as Russian Barley and Pickle Soup, is a traditional dish that has been enjoyed in Russia for generations. This hearty and flavorful soup is a staple in Russian cuisine, especially during the colder months. It is a comforting and nourishing meal that is perfect for warming up on a chilly evening.

One of the key ingredients in Vegetarian Rassolnik is barley, which adds a lovely nutty flavor and a satisfying chewiness to the soup. Barley is also packed wi...

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Ingredients

  • 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

Information

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

  • Combine barley and plenty of cold water in a bowl and soak overnight. Drain.
  • Fill a stockpot with 6 cups of water. Add drained barley and bring to a boil. Reduce heat and simmer for 30 minutes.
  • 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.
  • 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.
  • Nutrition

    180 cal.

    • Total Fat: 6g
    • Saturated Fat: 4g
    • Cholesterol: 14mg
    • Sodium: 473mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 5g
    • Total Sugars: 3g
    • Protein: 5g
    • Vitamin C: 18mg
    • Calcium: 53mg
    • Iron: 2mg
    • Potassium: 642mg