Russian Dill Pickle Soup – Rasolnik

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Dill Pickle Soup, Rasolnik in Russian, is a light, comforting soup with pickles, potatoes and barley. Serve it with a dollop of sour cream.


  • 10 cups chicken broth (you can also use beef, pork or vegetable broth)
  • 1/21 cup cooked meat, chicken, beef, pork (optional, save from making broth or cook in the broth)
  • 3 potatoes, peeled and cut into small pieces
  • 1/41/3 cup pearled barley
  • 1 Tablespoon butter or oil
  • 1 onion, finely chopped
  • 1 carrot, grated
  • 1 cup grated pickles, or finely chopped
  • salt, pepper
  • dill, to garnish
  • sour cream, for serving, optional


  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 1/2 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.