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.
Provided by Natalie Titanov
Categories World Cuisine Recipes European Eastern European Russian
Time 9h
Yield 6
Number Of Ingredients 12
Steps:
- 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 Facts : Calories 179.6 calories, Carbohydrate 27.7 g, Cholesterol 14.4 mg, Fat 6.4 g, Fiber 4.9 g, Protein 5.2 g, SaturatedFat 3.8 g, Sodium 473 mg, Sugar 3.3 g
RUSSIAN RASSOLNIK SOUP
Adapted from a Buzzfeed Sochi party suggestions site, originally from Natasha's Kitchen blog.
Provided by Jean Ray @Sheepdoc
Categories Beef Soups
Number Of Ingredients 16
Steps:
- Boil water, beef, and barley with 1/2 Tbsp salt 30 minutes. Skim off scum that comes to the top.
- Saute pickles with 1 T olive oil over medium high heat a few minutes.
- Add pickles, potatoes, and sliced carrots to soup and cook 10 minutes.
- Meanwhile, saute onion 2 minutes in 3 T olive oil, then add grated carrot and celery and saute 5 minutes more, until carrots are soft. Add tomato paste or ketchup. Add this mixture to the soup.
- Add bay leaves, pepper, dill and more salt if needed. Simmer 2 minutes or until potatoes are soft.
- Serve with sour cream and extra dill.
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