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.

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Recipe Summary test

prep:
15 mins
cook:
45 mins
additional:
8 hrs
total:
8 hrs 60 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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

180 calories; protein 5.2g; carbohydrates 27.7g; fat 6.4g; cholesterol 14.4mg; sodium 473mg. Full Nutrition
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