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Vegetarian Rassolnik with Mushrooms and Barley

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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
540 min
SERVINGS
6 servings
Dinner Soup Russian
Vegetarian Rassolnik with Mushrooms and Barley
Ingredients
  • 1/3 cup pearl barley
  • 6 cups water
  • 2 tablespoons butter
  • 1 medium onion, minced
  • 1 (12 ounce) package button mushrooms, chopped
  • 2 medium potatoes, diced
  • 1 carrot, diced
  • 2 large bay leaves
  • 1 tablespoon dried dill
  • salt and freshly ground black pepper to taste
  • 3 pickles, diced
  • 1/4 cup sour cream, for topping
Instructions
1
Combine barley with a generous amount of cold water in a bowl and let it sit overnight. Drain the liquid afterwards.
2
Next, fill a large stockpot with 6 cups of water and add the drained barley. Place it on high heat and bring to a rolling boil. Once boiling, reduce the heat and let it simmer for 30 minutes.
3
While the barley is cooking, melt butter in a skillet over medium heat and cook the onion until it's nicely browned, taking around 5 minutes. Add sliced mushrooms to the skillet and continue cooking until they start to release their natural juices, which should take around 5-10 minutes. Set the skillet aside for now.
4
After the barley has been cooking for 30 minutes, add the sautéed mushrooms, diced potatoes, grated carrot, a few bay leaves, some fresh dill, salt, and pepper to the pot. Let it cook for an additional 10 minutes. Add sliced pickles to the mix and continue cooking for another 5 minutes. If the liquid in the pot evaporates too much, you can replenish it with more water as needed.