Autumnal concoction, what’s in that pickled soup?
Magic!
Rassolnik Barley Soup
Ingredients
Stock
- 2 L vegetable stock (about 10 cups)
- 100 g barley not too much otherwise soup turns to porridge (1/2 cup)
- 2 bay leaves
Sauté
- 1-2 Tablespoons olive oil or preferred
- 1 onion chopped
- 1 carrot large-grated
- 1-2 garlic cloves minced
- 3 pickles chopped, plus drizzle of pickle juice
- 1 Tablespoon tomato paste
- salt and pepper to taste
Finish
- 3 medium potatoes peeled and thinly chopped, added at end after barley is tender
Instructions
- In a large stockpot, bring vegetable stock and barley to a boil. Reduce heat, cover and simmer on low 45 minutes.
- While barley simmers, in a medium saucepan over medium heat, cook sauté ingredients approximately 8-10 minutes.
- Once barley is tender, add potatoes, cover and continue to simmer a few more minutes until potatoes are tender.
- Once potatoes are tender, add sautéed ingredients and adjust salt and pepper to taste.
- Stir and simmer covered for 8 minutes.
- Serve topped with fresh dill or preferred herbs.