Russian Vegetarian Brine Soup – Rassolnik

This is easy and light version of classic Russian soup with pickled cucumbers and barley pearl. Classic Soviet rassolnik contain beef and veal kidneys, but chicken or turkey stock and meat can be used too, as well as fish or mushrooms. Different cereals can be added too (one at a time) – barley, buckwheat or rice (great with poultry). Very important ingredient– brine from pickled cucumbers, not marinated, but nature fermented.

Russian Vegetarian Brine Soup – Rassolnik

Yield: 3 servings

1/3 cup barley, pearled
1/2 cup (about 2 small) potato
1 tbsp. parsley root, chopped
1/4 cup carrot, chopped
1/4 cup onion, chopped
1 medium pickled cucumber
about 1/2 cup pickles brine

Garlic clove and some dill sprigs (optional)
2 tbsp. sour cream for serving

Russian Vegetarian Brine Soup – Rassolnik

Cook barley in 1 cup of water about 40 minutes. Or mix burley and boiled water, let stay couple hours covered and cook about 20 minutes more.

Bring to boil 3 cups of water or chicken stock. Add potato and bay leaf, cook 10 minutes, add cooked barley.

Meanwhile spray skillet with cooking spray. Heat a minute over medium heat, add carrot and onion and sauté about 4-5 minutes, add pickled cucumber (I used horseradish pickles and brine from Pickle Licious), mix and pour into soup. Bring to boil and cook 2- minutes more, until potato done. Add brine, salt and pepper to taste, bring to boil. Remove from heat, discard bay leaf, add finely chopped dill and garlic. Serve hot with sour cream on top.

1 serving (300 g) without sour cream, but with garlic and dill  is about 87 calories

Russian Vegetarian Brine Soup – Rassolnik
Russian Vegetarian Brine Soup – Rassolnik

4 Responses to “Russian Vegetarian Brine Soup – Rassolnik”

  1. Anna says:

    Next time, when you going to cook rassolnik try to substitute barley with rice. It gona cook much faster and taste is going to be much lighter.
    Also don’t be afraid to use more pikled cucumbers… May be something like 4-6. In this case you wouldn’t need brine and the taste will be much reacher — trust me!
    And for color try some spinach. I’m sorry, but your soup looks some kind pale right now.

    And of corse it’s totally optional, but I like to use just plain water and not a stock. And for taste I sauté a little bit of bacon first and than onion, garlic, carrots, celery, pikles…

    Good luck!

  2. Olga says:

    Dear Anna! Thank you for your advice.
    Unfortunately, the essence of Rassolnik in brine, Russian word “rassol” means “brine”, and this is why I cannot exclude it. My sources – old Soviet cooking books.
    Pearl barley – a classic component of this soup, so I used it. You can add buckwheat, if you like, it’s even lighter than rice, but I prefer pearl barley in this soup.
    I prefer the classic ingredients or methods of cooking in classic dishes.

  3. […] not long ago. In Russia we eat our grains, mostly, very plain – with some salt and butter. Or in soups.  Most popular – grechka (buckwheat, kasha), less – perlovka (pearl […]

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