Lenten rassolnik – soup with pickled cucumbers
Lenten rassolnik is the tastiest when it draws well. So, I recommend to cook it in the morning, for instance, to let it draw until the evening. The greatest pleasure from eating this soup you will get the next day.
6
portions 
Ingredients:
- Barley – 100 g (2/3 glass);
- Carrot – 1 pc;
- Onion – 1 pc;
- Pickled cucumbers – 150 g;
- Potatoes – 3 pc;
- Parsley – small bunch;
- Oil – 3 tbsp;
- Cucumber salt water – ½ glass;
- Salt, black ground pepper.
Step 1
Wash out barley, pour with boiling water and leave for one hour. After it pour with cold water and cook for half an hour.
Step 2
Cut the onion into quarter-rings.
Step 3
Heat the oil on a frying pan and put the onion there. Parboil until it gets transparent and soft on low heat for 3 minutes.
Step 4
Add cucumbers cut into cubes. Stew all together for 10 minutes under the cover.
Step 5
Cut the carrot into sticks and throw it into the saucepan with barley.
Step 6
Cut potatoes into cubes and put to the barley when the carrot gets boiling. When potato starts boiling, cook for another 10 minutes and add cucumbers with onion.
Step 7
Finely chop parsley leaves and add to the soup.
Step 8
Add cucumber salt water, try for salt, add salt and pepper if needed. Turn off.
Step 9
It is wonderful with rye bread.
Bon appetite!
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