Vegan Rassolnik (Russian Pickle Soup)
A clean tasting and healthy vegan Russian soup made with pickles, barley and vegetables.
servings: 6
total time: 1 hour
recipe by: Frankie
Ingredients
- 2 TBSP cooking oil
- 1 onion, diced
- 1 carrot, peeled and diced
- 8 cups water
- 4 medium Yukon Gold potatoes, peeled and cut in 1 inch pieces
- 1/2 cup pearl barley, rinsed
- 1 bay leaf
- 4 whole baby dill pickles, diced
- 1/2 cup pickle brine
- salt & pepper
- 1/4 cup fresh dill
Cool Tools For Your Kitchen
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affiliate links to products we use and recommend.
- SEE ON AMAZON
Lodge Enameled Dutch Oven - SEE ON AMAZON
OXO Good Grips Fat Separator - SEE ON AMAZON
Royal Bamboo Cutting Board Set - SEE ON AMAZON
Crock-Pot 6 Quart Manual Slow Cooker - SEE ON AMAZON
HYQO Wooden Soup Ladle - SEE ON AMAZON
Zulay Kitchen Magnetic Measuring Spoons - SEE ON AMAZON
Zulay Kitchen Stainless Steel Zester - SEE ON AMAZON
Deiss PRO Swivel Vegetable Peeler - SEE ON AMAZON
Pyrex 18-Pc Glass Food Storage Containers - SEE MORE
Directions
- Heat the oil in a dutch oven over medium-high heat. Add the onion, carrot, 1 tsp salt, and 1/4 tsp pepper and cook, stirring occasionally, about 5 minutes or until veggies are soft.
- Pour in the water and bring to a boil.
- Stir in the barley and bay leaf. Reduce heat to medium-low and simmer covered, about 20 minutes.
- Stir in the potatoes and pickles, turn up the heat and return to a boil. Reduce heat to medium-low again, partially cover the dutch oven and continue simmering until barley and potatoes are cooked through, about 25 minutes.
- Stir in the pickle brine and cook 5 more minutes. Add salt and pepper to taste.
- Serve the soup hot garnished with fresh dill.
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