Single Pearl Barley Pickle Rassolnik | Supa

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🍱Lunch🟢Easy⏱75 minSoup

Single Pearl Barley Pickle Rassolnik

Name: Single Pearl Barley Pickle Rassolnik
Total time: 75 min
Yield: 1 portions
Cuisine: Russian
Ingredients: 1 tsp Butter; 15 g Sour Cream; 90 g Potato Raw, diced 1 cm; 30 g Carrot Raw, coarsely grated; 20 g Onion Finely chopped; 1 g Dill Fresh, finely chopped; 25 g Barley Dry pearled barley, rinsed; 60 g Pickles Drained dill pickles, coarsely grated; not sweet pickles; 0.5 cup Water Reserved hot top-up for the barley; 1.25 cups Vegetable broth Ready-to-use low-sodium broth; 0.2 g Bay Leaves One small dried leaf; remove before serving; To taste Salt; To taste Black Pepper

One light bowl of meatless Russian-style pickle soup with tender pearl barley, potato and carrot, finished with dill and sour cream.

Ingredients

1 tsp

Butter

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15 g

Sour Cream

90 g

Potato

30 g

Carrot

20 g

Onion

1 g

Dill

25 g

Barley

60 g

Pickles

0.5 cup

Water

1.25 cups

Vegetable broth

0.2 g

Bay Leaves

To taste

Salt

To taste

Black Pepper

Steps

30 min1

Simmer

Put all the rinsed dry pearled barley, vegetable broth and bay leaf in a small saucepan. Bring to a gentle simmer, cover loosely and cook for 30 minutes. Keep all the measured water hot and add a little if needed to keep the barley submerged; the pan must not dry out.

20 min2

Simmer

Add all the diced raw potato. Continue simmering partly covered for 15-20 minutes until both the potato and barley are tender, adding reserved hot water as needed. Test a potato cube before adding the acidic pickles later; it must be soft throughout. Keep all the cooking liquid.

10 min3

Fry

Meanwhile, melt all the butter in a small frying pan and soften all the onion and carrot for 5 minutes over medium-low heat. Add all the grated drained pickles and a spoonful of broth from the soup. Cover and cook gently for 5 minutes to soften; keep all the pan juices.

5 min4

Simmer

Once the potato and barley are tender, scrape all the pickle-vegetable mixture and its juices into the soup. Simmer gently for 5 minutes, remove the bay leaf and stir in all the fresh dill. Taste before adding salt and pepper because the pickles and broth are salty. Serve all the soup in one bowl with all the sour cream as one light lunch portion; meat, bread and other sides are not included.