Rassolnik

Ingredients for 5 servings:

• 1 bunch of soup vegetables
• 1 jar pickle(s)
• 150 g pearl barley
• 2 large onions
• 3 large potatoes
• 1 ½ liters vegetable broth
• 2 bay leaves
• 3 cloves garlic
• salt and pepper
• dill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Russian stew, vegan

Peel the potatoes, onions, garlic, and vegetables and cut them into bite-sized pieces. Place the vegetables in a pot along with the bay leaves and add the vegetable stock and the juices from the pickled gherkins, ensuring the ingredients are generously covered. Bring the stew to a boil, add the pearl barley, and simmer gently for a good 25 minutes. Meanwhile, finely chop the pickled gherkins and add them to the pot shortly before the end of the cooking time. Season with salt, pepper, and dill, and enjoy with garlic bread, if desired. Tip: If you don’t like it too salty, omit about 2-3 of the pickled gherkins.