Prep time
Cook time
Total time
Recipe type: Soups
Cuisine: Russian
Serves: 6-8
  • 8-10 cups chicken broth (you can also use beef, pork or vegetable broth)
  • ½ cup cooked meat, chicken, beef, pork (optional, save from making broth or cook in the broth)
  • 2-3 potatoes, peeled and cut into small pieces
  • ¼ cup pearled barley
  • ½ Tablespoon butter
  • 1 onion, minced
  • 1 carrot, shredded
  • 1 cup shredded pickles,
  • salt, pepper
  • serves 6-8
  1. Bring the chicken broth to a boil.
  2. Add the potatoes and barley to the soup. Reduce the heat to a simmer and keep the soup covered as it cooks.
  3. Meanwhile, heat ½ Tablespoon of butter in a skillet. Add the onion and carrot. Season with salt and pepper. Cook for about 5 minutes, until they are softened. Add to the soup.
  4. Shred the pickles on a box grater and add to the soup. You can also add a bit of the pickling brine to the soup. It gives the soup a nice zip.
  5. Cook for 30-40 minutes, until the potatoes and barley are cooked through. Season with salt and pepper, if needed.
  6. Garnish the soup with some finely minced herbs, parsley, dill, scallions, etc. Serve with a dollop of sour cream.
Recipe by Olga's Flavor Factory at https://www.olgasflavorfactory.com/recipes/soups/rassolnik/