Vegetarian pickle soup with pearl barley
4 servings
60 minutes
Rassolnik is a classic of Russian cuisine, known for its rich flavor with a tangy sourness from pickles. The vegetarian version with pearl barley retains the traditional notes of the dish but makes it light and healthy. Pearl barley gives the soup a delicate texture, while vegetables enrich it with vitamins. Traditionally, rassolnik was made in Russia based on meat broth, but over time lean versions appeared. This soup is perfect for cold days, filling the home with warmth and coziness. Serving it with sour cream softens the acidity and adds creamy tenderness. A great choice for those who appreciate traditional recipes in a modern rendition!
1
Rinse the pearl barley and put it to cook.
- Pearl barley: 50 g
2
Cut the peeled potatoes into cubes and add them to the pearl barley.
- Potato: 2 pieces
3
Chop the onion and cucumber finely, and grate the carrot.
- Onion: 1 piece
- Pickled cucumbers: 3 pieces
- Carrot: 1 piece
4
When the pearl barley and potatoes are almost cooked, add onion, carrot, and cucumber. Season the soup with spices, add oil, and cook until ready.
- Onion: 1 piece
- Carrot: 1 piece
- Pickled cucumbers: 3 pieces
- Spices: to taste
- Vegetable oil: 1 tablespoon
5
Serve with sour cream.
- Sour cream: to taste
