Pickle soup with mushrooms
4 servings
30 minutes
Pickle soup with mushrooms is a fragrant and warming dish rooted in Russian cuisine. Its history traces back to ancient recipes where pickles and brine were used to give the soup a rich flavor. In this version, forest mushrooms play a key role, adding incredible depth and pleasant texture to the soup. Barley makes it hearty, while vegetables keep it balanced and healthy. The light tang from the cucumber brine perfectly complements the spicy aroma of bay leaves and black pepper. Pickle soup is an ideal choice for cold days, pairing wonderfully with rye bread and sour cream. It’s not just a soup but a gastronomic journey into the traditions of Russian cuisine, offering comfort and warmth.
1
Rinse the pearl barley, place it in a pot, cover with cold water, and let it soak for 1-2 hours.
- Pearl barley: 0.3 glass
2
Peel the potatoes and cut them into cubes. Peel the pickles and cut them into cubes. Wash, peel, and grate the carrot on a coarse grater. Peel the onion and chop it finely. Wash the mushrooms (preferably aromatic forest mushrooms like chanterelles, porcini, etc.) and cut them into small pieces.
- Potato: 3 pieces
- Pickles: 2 pieces
- Carrot: 1 piece
- Onion: 1 head
- Dried mushrooms: 250 g
3
Drain the water from the pot with swollen pearl barley, pour in 2 liters of boiled cold water, and place it on the heat. Cook over medium heat until the barley becomes soft. Add potatoes, chopped mushrooms, bay leaf, and peppercorns to the pot. Then cook for 20 minutes.
- Potato: 3 pieces
- Dried mushrooms: 250 g
- Bay leaf: to taste
- Black peppercorns: 3 pieces
4
Heat a little vegetable oil in a pan and lightly fry the chopped onion in it. Then add grated carrot to the pan and sauté the vegetables until soft. Add chopped pickles and simmer for another 2-3 minutes.
- Vegetable oil: 2 tablespoons
- Onion: 1 head
- Carrot: 1 piece
- Pickles: 2 pieces
5
Place the sautéed vegetables in the pot with the soup, add the cucumber brine. Bring the soup to a boil and let it simmer for 2-3 minutes. Add finely chopped herbs to the pot and let it steep.
- Cucumber pickle: 0.5 glass
- Green: to taste