Dairy-Free Russian Mushroom Barley Soup (Rassolnik)
A hearty and flavorful dairy-free version of Russian Mushroom Barley Soup, known as Rassolnik. This recipe uses a vegetable broth base and omits any dairy ingredients while still delivering a rich and satisfying flavor.
Ingredients
- 0.5 cup Pearl Barley
- about 225 g Mushrooms
- 3 medium Pickled Cucumbers
- 2 medium Potatoes
- 1 medium Onion
- 1 medium Carrots
- 6 cups Vegetable Broth
- 2 tbsp Olive Oil
- 2 tbsp Dill
- 1 tsp Salt
- 0.5 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak pearl barley in water for at least 30 minutes. Drain.
- 2Heat olive oil in a large pot. Add chopped onion and carrots and cook until softened, about 5 minutes. Add sliced mushrooms and cook until browned.
- 3Add diced pickled cucumbers and cook for another 2-3 minutes.
- 4Pour in vegetable broth and add potatoes and barley. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until barley and potatoes are tender.
- 5Stir in fresh dill, salt, and pepper before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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