Gribi sa Rassolnik/ Vegetarian Russian Pickle Soup with Mushrooms
 A incredibly healthy, versatile, easy to make, tart, delicious soup which is used as a cure for hangovers and a perfect one pot winter warmer.
| Servings | Prep Time |
| 2portion | 10minutes |
| Cook Time | Passive Time |
| 20minutes | 120minutes |
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Ingredients
- 2tbsps Olive oil butteror
- 1/4Cup BarleyPearl , soaked for 2-3 hours
- 1 bayleaf
- 3 – 4 Peppercorns
- 2pods garlic, crushed
- 1 onionsmall , chopped
- 1 potatomedium , chopped
- 5 – 6 Mushrooms, sliced
- 1inch celery root, chopped
- 3 pickled cucumbers gherkinsor , chopped
- 1 carrot, grated
- 1tbsp Dill, washed
- 3cups Vegetable Stock
- 1tbsp Sour creamfor garnish
- to taste Salt
Instructions
- Heat butter or olive oil in a saucepan, add bayleaf,peppercorns, garlic and onions, sautxe9 them till translucent.
- Add potatoes and and sautxe9 for a minute.
- Add the mushrooms, celery root, pickled cucumbers,carrots, dill and salt and fry for a minute.
- Now add the vegetable stock and bring it to boil and finally add the soaked barley.
- Reduce heat and simmer for 15 – 20 minutes.
- Adjust the seasonings, remove the bay leaf.
- Serve hot with a dollop of sour cream and a sprinkle of fresh dill.
Recipe Notes
Notes:
I use finely chopped and grated veggies in this soup, but they can be cut in medium sized chunks to give the feel of a stew.
Basic Vegetable stock can be made at home by boiling onion, carrots, celery stalks, pepper, bayleaf and little salt for nearly one hour. Strain and store. Other vegetables like tomatoes, mushrooms, parsnips, fennel, leeks etc with herbs can also be put.
