Vegan Rassolnik Soup with Barley and Smoked Seitan

Ingredients

• 8 cups Vegetable broth
• 1/2 cup Pearled barley
• 8 oz Smoked seitan
• 1 cup Pickled cucumbers
• 2 medium Carrots
• 2 medium Potatoes
• 1 medium Onion
• 2 stalks Celery
• 1 leaf Bay leaf
• 4 berries Allspice berries
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Fresh dill

Instructions

1. 1Rinse the 1/2 cup pearled barley under cold running water until the water runs clear, then set aside.
2. 2Dice the 8 oz smoked seitan into 1/2-inch cubes. Cut the 1 cup pickled cucumbers into 1/2-inch pieces. Peel and dice the 2 medium carrots into 1/2-inch cubes. Peel and dice the 2 medium potatoes into 1/2-inch cubes. Peel and dice the 1 medium onion into 1/2-inch pieces. Trim and dice the 2 stalks celery into 1/2-inch pieces.
3. 3Heat the 2 tbsp olive oil in a large 6-quart heavy-bottomed pot over medium heat (350°F / 175°C). Add the diced 1 medium onion and the diced 2 stalks celery and cook, stirring occasionally, for 5 to 7 minutes, or until they are softened and the onion is translucent.
4. 4Add the diced 2 medium carrots and the diced 2 medium potatoes to the pot. Cook, stirring occasionally, for 5 minutes.
5. 5Pour in the 8 cups vegetable broth. Add the rinsed 1/2 cup pearled barley, the 1 bay leaf, and the 4 berries allspice berries. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 60 minutes, or until the barley is tender and has a slightly chewy texture.
6. 6Add the diced 8 oz smoked seitan and the 1 cup pickled cucumbers to the pot. Stir to combine, cover, and continue to simmer for 15 more minutes.
7. 7Remove and discard the 1 bay leaf and the 4 berries allspice berries from the pot. Stir in the 2 tbsp fresh dill. Season the soup with the 1/2 tsp salt and 1/4 tsp black pepper to your preference.
8. 8Ladle the hot soup into bowls and serve immediately.

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