Mushroom Rassolnik

Soups | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Mushroom Rassolnik

Ingredients

Pearl barley - 0.3 cup
Dried Chinese mushrooms - 8.8 oz
Onion - 1 head
Salad Potatoes - 3 pieces
Carrot - 1 piece
Pickled Cauliflower - 2 pieces
Cucumber Brine - 0.5 cup
Green peppercorns - 3 pieces
Bay leaf - to taste
Vegetable Oil - 2 tablespoons
Salt - to taste
Herbs - to taste

Step by Step guide

Step 1

Rinse the pearl barley, place it in a pot, cover with cold water, and let it soak for 1–2 hours.

Step 2

Peel and dice the potatoes. Peel the pickled cucumbers and dice them. Wash, peel, and grate the carrot. Peel the onion and chop it finely. Rinse the mushrooms (preferably fragrant forest mushrooms like chanterelles or porcini) and cut them into small pieces.

Step 3

Drain the water from the soaked pearl barley, add 2 liters of boiled cold water, and place it on the heat. Cook over medium heat until the barley is soft. Add the potatoes, diced mushrooms, bay leaf, and peppercorns. Then cook for another 20 minutes.

Step 4

Heat a little vegetable oil in a frying pan and lightly sauté the chopped onion. Then add the grated carrot and sauté the vegetables until soft. Add the diced pickled cucumbers and simmer for another 2–3 minutes.

Step 5

Add the sautéed vegetables to the pot with the soup, pour in the cucumber brine. Bring the soup to a boil and let it simmer for 2–3 minutes. Stir in the finely chopped herbs and let it steep.