home
home








REGISTER for FREE to...
  • Save Your Favorite Recipes
  • Share Your Feedback on Recipes
  • Keep Track of Recipes you like/dislike
REGISTER





Vegan Rassolnik (Russian Pickle Soup)

A clean tasting and healthy vegan Russian soup made with pickles, barley and vegetables.
Vegan Rassolnik (Russian Pickle Soup)

Share This Recipe




94% of people like this recipe
( 16 votes )

What do you think?


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


Directions

1. 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.

2. Pour in the water and bring to a boil.

3. Stir in the barley and bay leaf. Reduce heat to medium-low and simmer covered, about 20 minutes.

4. 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.

5. Stir in the pickle brine and cook 5 more minutes. Add salt and pepper to taste.

6. Serve the soup hot garnished with fresh dill.




Recipe Feedback


Vegan Rassolnik (Russian Pickle Soup)


Got some tips or comments for this recipe?








Kitchen Essentials
Affiliate links to products we use and recommend