Barley soup with pickles, meatless
Description
The recipe won't take much time. Here's a simple recipe for a meatless barley soup (rassolnik) that I'd like to share with you. It may seem like there's almost nothing in this soup—not even potatoes—but it turns out thick, hearty, and very tasty. Just try it for yourself. And if you add plenty of sour cream and sprinkle it with fresh herbs, it becomes absolutely delicious. Let me tell and show you how.
Instructions
- 1
Step 1
Rinse the barley and boil in salted water until cooked.
- 2
Step 2
Peel the onion, chop and sauté in vegetable oil until translucent.
- 3
Step 3
Put barley and onion into water (you can dissolve a bouillon cube in it).
- 4
Step 4
Slice the pickled cucumbers into thin pieces and add them to the soup. Cook for another 10 minutes, then pour in the cucumber brine, bring to a boil, and turn off the heat. It's best to salt the soup at the end, depending on the saltiness of the cucumbers.
- 5
Step 5
Our soup with barley is ready!