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.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 180 Calories

Ingredients

• 2 tablespoons butter
• 6 cups water
• salt and freshly ground black pepper to taste
• 1 carrot, diced
• 1 medium onion, minced
• ¼ cup sour cream, for topping
• 2 large bay leaves
• 3 pickles, diced
• 1 tablespoon dried dill
• 2 medium potatoes, diced
• ⅓ cup pearl barley
• 1 (12 ounce) package button mushrooms, chopped

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 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.