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.
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
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