Vegetarian Rassolnik
4 servings
30 minutes
Vegetarian rassolnik is a traditional dish of Russian cuisine adapted for plant-based food lovers. Its history goes back to ancient Russian recipes where pickles and brine added zest and depth to the soup. Instead of meat, this version uses aromatic mushrooms that enrich the broth. Rassolnik has a harmonious combination of the salty freshness of cucumbers, the tenderness of potatoes, and a slight tang from the brine. It warms, satisfies, and is perfect for both winter evenings and summer lunches. Served with a spoonful of sour cream and fresh herbs, it adds creamy softness and spiciness. This soup is a true find for those who appreciate Russian culinary traditions but prefer plant-based diets.
1
Wash, peel, and julienne half a carrot, celery roots, and parsley. Heat clarified butter in a pan and sauté the carrots and roots until soft.
- Carrot: 0.5 piece
- Parsley root: 0.5 piece
- Celeriac: 1 g
- Clarified butter (ghee): 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Prepare the mushrooms. If you are using dried mushrooms, boil them in slightly salted water until ready. If you have frozen mushrooms, sauté or stew them in a small amount of vegetable oil in a pan. Finely chop the cooked mushrooms.
- Dried mushrooms: 80 g
- Salt: to taste
- Clarified butter (ghee): 4 tablespoons
3
Peel the pickled cucumbers, cut them lengthwise, remove the seeds, and julienne them. Place them in boiling water and cook for 5-7 minutes. Then drain the water and set the cooked cucumbers aside for a while.
- Pickled cucumbers: 2 pieces
4
Pour about 2 liters of cold water into a pot and bring to a boil. Wash and peel the potatoes, cutting them into small cubes. Rinse the cabbage and slice it thinly. First, add the potatoes to the boiling water, then after a few minutes, add the cabbage. After that, cook for another 6-7 minutes.
- Potato: 5 piece
- White cabbage: 150 g
5
Place sautéed roots, mushrooms, and blanched cucumbers in a pot. Add salt, pepper, bay leaf, and pour in cucumber brine. Then let the soup simmer on low heat for 8-10 minutes.
- Parsley root: 0.5 piece
- Celeriac: 1 g
- Dried mushrooms: 80 g
- Pickled cucumbers: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: to taste
- Pickle brine: 0.5 glass
6
Let the soup steep. Serve with sour cream and chopped herbs.
- Sour cream: 4 tablespoons
- Fresh herbs: to taste
