Vegan Rassolnik (Lentil And Barley Soup With Pickle

Name: Vegan Rassolnik (Lentil And Barley Soup With Pickles)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 2 tablespoons tomato paste; ½ cups low-sodium vegetable broth; 3/4 cup barley, rinsed; 1 cup lentils; 1 pound beets, peeled and cut into 1-inch dice; 2 carrots, peeled and cut into 1-inch rounds; 4 large potatoes, cut into 1-inch pieces; 2 teaspoons kosher salt; 1 bunch flat-leaf parsley, roughly chopped; 1/2 cup strained half-sour pickle juice; 1/2 large yellow or Spanish onion, peeled and cut into 1/2-inch dice; 2 stalks celery, cut into 1/2-inch dice; 2 bunches fresh dill; 6 bay leaves; 2 teaspoons freshly ground allspice; 1 teaspoon freshly ground black pepper; 5 large sour dill pickles, diced

Servings: persons

2 teaspoons olive oil
2 tablespoons tomato paste
½ cups low-sodium vegetable broth
3/4 cup barley, rinsed
1 cup lentils
1 pound beets, peeled and cut into 1-inch dice
2 carrots, peeled and cut into 1-inch rounds
4 large potatoes, cut into 1-inch pieces
2 teaspoons kosher salt
1 bunch flat-leaf parsley, roughly chopped
1/2 cup strained half-sour pickle juice
1/2 large yellow or Spanish onion, peeled and cut into 1/2-inch dice
2 stalks celery, cut into 1/2-inch dice
2 bunches fresh dill
6 bay leaves
2 teaspoons freshly ground allspice
1 teaspoon freshly ground black pepper
5 large sour dill pickles, diced

1
Heat the oil in a large stockpot set over high heat until it shimmers. Add the tomato paste and stir constantly for 45 seconds. Add the stock and stir to combine. Add the barley, lentils, beets, carrots, and potatoes, stir gently, cover, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the barley and lentils are each partially cooked and slightly softened.
2
Add the salt, parsley, pickle juice, onion, celery, all but 2 teaspoons of the dill, the bay leaves, allspice, and black pepper, and stir. Cover and cook for 15 minutes, or until the carrots and celery are tender-crisp, the potatoes are soft when poked with a tip of a sharp knife, the barley is cooked through, and the lentils are beginning to break apart. Remove the bay leaves.
3
Ladle into bowls, garnish each bowl with 2 tablespoons diced pickle and reserved fresh dill, and serve immediately.

201

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 teaspoons olive oil, 2 tablespoons tomato paste, ½ cups low-sodium vegetable broth, 3/4 cup barley, rinsed, and more.

Yes, Vegan Rassolnik (Lentil And Barley Soup With Pickles) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Rassolnik (Lentil And Barley Soup With Pickles)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions