Vegetarian Rassolnik
⏳ Time
30 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
Vegetarian Rassolnik
Ingredients
- Dried Chinese mushrooms - 2.8 oz
- Pickled Cauliflower - 2 pieces
- Salad Potatoes - 5 pieces
- White Cabbage - 5.3 oz
- Onion - 2 heads
- Carrot - ½ piece
- Parsley - ½ piece
- Celery salt - ½ g
- Cucumber Brine - 4 fl oz
- Clarified Butter - 4 tablespoons
- Salt - to taste
- Ground Black Pepper - to taste
- Bay leaf - to taste
- Sour Cream - 4 tablespoons
- Herbs - to taste
Step by Step guide
Step 1
Wash, peel, and julienne half of the carrot, celery root, and parsley root. In a skillet, heat the clarified butter and sauté the carrot and roots until soft.
Step 2
Prepare the mushrooms. If using dried mushrooms, boil them in slightly salted water until cooked. If using frozen mushrooms, sauté or stew them in a small amount of vegetable oil in a skillet. Finely chop the cooked mushrooms.
Step 3
Peel the pickled cucumbers, cut them lengthwise, remove the seeds, and julienne. Place them in boiling water and cook for 5–7 minutes. Then drain the water and set the blanched cucumbers aside.
Step 4
Pour about 2 liters of cold water into a pot and bring to a boil. Wash and peel the potatoes, cutting them into small cubes. Rinse the cabbage and slice it thinly. Add the potatoes to the boiling water first, and after a few minutes, add the cabbage. Continue to boil for another 6–7 minutes.
Step 5
Add the sautéed roots, mushrooms, and blanched cucumbers to the pot. Season with salt and pepper, add the bay leaf, and pour in the cucumber brine. Let the soup simmer on low heat for 8–10 minutes.
Step 6
Let the soup steep. Serve with sour cream and chopped herbs.
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