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 Details
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 9 hrs
Servings: 6
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
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.
