Vegetarian Rassolnik with Chickpeas
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
6
Description
Chickpeas pair well with any classic Indian spices. So, if you want a more exotic version of this soup, you can add (after toasting) cumin, mustard seeds, or curry leaves.
Ingredients
- Chickpea - 1.1 oz
- Pickled Cauliflower - 2 pieces
- Pearl barley - 3 spoons
- Onion - 1 piece
- Carrot - 1 piece
- Turmeric - 1 tablespoon
- Bay leaf - 1 piece
- Ground Black Pepper - to taste
- Green peppercorns - to taste
- Passata Tomato Sauce - 2 spoons
- Potato - 2 pieces
Step by Step guide
Step 1
Soak the chickpeas in cold water for at least 4 hours. Then take a large pot, fill it with fresh cold water (about half of a 4-liter pot), and boil the chickpeas for 20 minutes. Next, add 3 tablespoons of pearl barley and cook for another 20 minutes.
Step 2
Cut two medium-sized potatoes into cubes. Add water to the pot with chickpeas and pearl barley until the total volume reaches 3 liters. Bring to a boil and add the diced potatoes. Cook for 5 minutes.
Step 3
Grate two or three medium-sized pickled (not marinated) cucumbers on a coarse grater and add them to the pot where the chickpeas, pearl barley, and potatoes are cooking. Cook for 10 minutes.
Step 4
In a skillet, heat olive oil or fragrant vegetable oil and sauté diced onions and grated carrots. Add spices: ground black pepper, turmeric, and optionally, 2 tablespoons of tomato paste.
Step 5
Add the sautéed vegetables to the soup. Include a bay leaf and whole black pepper. Cook for 10 minutes.
Step 6
Serve the soup hot, accompanied by rich sour cream and toasted slices of French baguette.
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