Rassolnik (Pickle Soup - Vegetarian)

Instructions

1. 1Rinse the 1/2 cup of pearl barley under cold water. In a large heavy-bottomed pot, bring the 6 cups of vegetable broth to a rolling boil over high heat (100°C / 100°C). Add the rinsed 1/2 cup of pearl barley, then reduce the heat to medium-low, cover the pot, and simmer for 30 minutes.
2. 2While the barley cooks, prepare the vegetables. Dice the 2 medium potatoes into 1.27 cm (1.25 cm) cubes, the 1 medium carrot into 0.635 cm (0.6 cm) cubes, and the 1 cup of pickled cucumbers into 0.635 cm (0.6 cm) cubes. Chop the 1/2 cup of onion into 0.635 cm (0.6 cm) pieces.
3. 3After the 30 minutes of barley cooking, add the diced 2 medium potatoes and the diced 1 medium carrot to the pot. Continue to simmer, uncovered, for 10 to 15 minutes, or until the potatoes and carrots are fork-tender.
4. 4While the potatoes and carrots cook, heat the 1 tablespoon of olive oil in a 25.4 cm (25 cm) skillet over medium heat (162.8-176.7°C / 160-175°C). Add the chopped 1/2 cup of onion and cook for 5 to 7 minutes, stirring occasionally, until the onion softens and becomes translucent. Stir in the diced 1 cup of pickled cucumbers and cook for another 3 to 5 minutes to warm them through.
5. 5Transfer the cooked onion and pickled cucumber mixture from the skillet into the large pot with the broth, barley, potatoes, and carrots. Stir in the 1/2 cup of pickle brine, 2 tablespoons of fresh dill, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the soup to a gentle simmer over medium-low heat for 5 minutes, allowing the flavors to meld.
6. 6Ladle the hot Rassolnik into individual serving bowls and serve immediately.

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