Vegetarian Rassolnik
Vegetarian rassolnik is a Russian pickle soup made without meat or stock, using only water and vegetables. The sliced pickled cucumbers do the heavy lifting, giving the broth a sour, salty edge that plain potatoes and rice would never manage alone. A bay leaf and a few spoonfuls of oil round it out. It is a quick, cheap pot that relies on pantry staples and a handful of fresh herbs on top.
Instructions
Bring the water to a boil in a large pot.
Add the sliced potatoes, sliced pickled cucumbers, chopped carrot and diced onion. Let them simmer until the vegetables are cooked through and the potatoes are tender.
Stir in the cooked rice, the bay leaf and the vegetable oil.
Bring the soup back to a boil.
Season with salt to taste, adding it gradually, since the pickled cucumbers already contribute salt.
Serve hot, garnished with chopped herbs.
Make it personal.
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