Vegetarian pickle soup with chickpeas
6 servings
60 minutes
Vegetarian rassolnik with chickpeas is an original reinterpretation of the classic Russian soup traditionally made with meat broth. Here, chickpeas replace the meat, adding richness and a nutty flavor to the dish. Pickled cucumbers add zest and a slight sourness, while pearl barley makes the soup hearty and thick. Onions, carrots, and spices reveal an aromatic palette, filling the rassolnik with warmth and depth of flavor. This soup not only warms but also pairs wonderfully with rich sour cream and crispy baguette, creating a harmonious ensemble. Vegetarian rassolnik is an ideal choice for those who want to experience the traditional taste of Russian cuisine in a new rendition while preserving its soulfulness and nutritional value.
1
Soak the chickpeas in cold water for at least 4 hours. Then take a large pot, fill it with fresh cold water (about half of a 4-liter pot) and boil for 20 minutes. Then add 3 tablespoons of pearl barley and boil for another 20 minutes.
- Chickpeas: 30 g
- Pearl barley: 3 tablespoons
2
Cut two medium potatoes into cubes. Add water to the pot with chickpeas and pearl barley until the total volume is 3 liters. Bring to a boil and add the chopped potatoes. Cook for 5 minutes.
- Potato: 2 pieces
3
Grate two or three medium salted (not pickled) cucumbers on a coarse grater and add them to the pot where chickpeas, pearl barley, and potatoes are cooking. Cook for 10 minutes.
- Pickles: 2 pieces
4
In a frying pan, sauté diced onion and grated carrot in olive or aromatic vegetable oil. Add spices: black pepper, turmeric, and optionally 2 tablespoons of tomato paste.
- Onion: 1 piece
- Carrot: 1 piece
- Ground black pepper: to taste
- Turmeric: 1 teaspoon
- Tomato paste: 2 tablespoons
5
Add the sautéed vegetables to the soup. Add bay leaf and black peppercorns. Boil for 10 minutes.
- Bay leaf: 1 piece
- Black peppercorns: to taste
6
Serve the soup hot with fatty sour cream and toasted slices of French baguette.