Ingredients with Measurements:
- 1 cup barley
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup mushrooms, sliced
- 2 garlic cloves, minced
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 8 cups vegetable broth
- 1/2 cup pickle juice
- 1/2 cup sour cream
- 2 tbsp chopped fresh dill
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Rinse the barley and soak it in water for at least 2 hours.
2. In a large pot, sauté the onion, carrots, and celery in oil over medium heat until softened.
3. Add the mushrooms and garlic, and sauté for another 5 minutes.
4. Add the soaked barley, bay leaves, thyme, oregano, paprika, salt, and black pepper to the pot. Stir well.
5. Pour in the vegetable broth and pickle juice. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
6. Remove the bay leaves and discard.
7. Ladle the soup into bowls and top with a dollop of sour cream and chopped fresh dill.
- Time:
Preparation time: 2 hours (including soaking time for barley)
- Cooking time: 40 minutes
Temperature:
- Medium heat for sautéing vegetables
- Low heat for simmering soup
Serving size:
- 6 servings
Nutritional information:
- Calories: 220
- Fat: 6g
- Carbohydrates: 38g
- Protein: 7g
Substitutions for ingredients:
- Barley can be substituted with rice or quinoa.
- Vegetable broth can be substituted with chicken or beef broth.
- Pickle juice can be substituted with lemon juice or vinegar.
- Sour cream can be substituted with Greek yogurt or crème fraîche.
Variations:
- Add diced potatoes or beets for a heartier soup.
- Use different types of mushrooms, such as shiitake or portobello.
- Add cooked chicken or beef for a meatier version.
Tips and tricks:
- Soaking the barley beforehand will help it cook faster and become more tender.
- Use a variety of vegetables for added flavor and nutrition.
- Adjust the seasoning to taste.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a dollop of sour cream and chopped fresh dill on top.
Garnishes:
- Chopped fresh parsley or chives can also be used as a garnish.
Pairings:
- Serve with crusty bread or crackers.
Suggested side dishes:
- A side salad or roasted vegetables would pair well with this soup.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a bit longer to reduce and thicken.
Food safety advice:
- Make sure to store leftovers properly in the refrigerator and reheat to a safe temperature before consuming.
Food history:
- Rassolnik is a traditional Russian soup that typically includes pickles and barley.
Flavor profiles:
- This soup is savory and slightly tangy from the pickle juice.
Serving suggestions:
- Serve hot as a main dish or starter.
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Region: Russian