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Vegan Rassolnik (Russian Pickle Soup)

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

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Servings: 6
Total Time: 1 hour
Recipe by: Frankie


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


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.

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