1
Boil the barley
10 minPre-boil the barley in plenty of water for 10 minutes, then drain.
Soup
A tangy Russian soup, rassolnik is made by simmering barley with potato and carrot, then finishing with pickled cucumber and its brine. With its whole-grain barley and low-glycemic profile, this soup is a diabetes-friendly, filling option that travels well in a picnic thermos.
Step by Step
How to make it?
2
Prepare the vegetables
10 minChop the potato, carrot and onion.
3
Cook the soup
20 minSauté the onion and carrot in butter, add the pre-boiled barley, potato and water, then simmer for 20 minutes until the potato softens.
4
Add the pickle
10 minAdd the diced pickled cucumber and pickle brine, simmer for 10 more minutes, adjust the salt to taste and serve sprinkled with dill.
Reminder
Add the pickle brine at the very end; adding it earlier keeps the potato and barley firm in the acidic liquid and stops them softening fully. Allergens: contains barley (gluten).
Editor's Note Editörün Notu
The tartness of pickle brine varies a lot between brands, so always taste the soup before adding salt at the end.
Admin DadaGastro · verified in test kitchen
Reviews
Comments (0)
5.0
2 reviews
%100 recommend it
Bu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Similar Recipes
You'll like these too
Recipes tried by those who liked this one, fitting the same table.
Chicken and Turkey
Chicken Rice Congee | Chinese-Style Breakfast Porridge with Airfryer-Crisped Topping
60 min
Medium
4 servings
₺
₺
₺
5.0
27
Soup
Soup
Roasted Tomato and Pepper Soup | Airfryer-Charred Vegetable Soup
35 min
Medium
4 servings
₺
₺
₺
5.0
28
Soup