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Pickle soup with mushrooms

Author
Cookinero 3 Mar 2025
7860
Pickle soup with mushrooms

Rassolnik is a colorful and filling dish that is especially popular in Russia and Ukraine. Classic Soviet rassolnik is prepared using beef broth, pickles, potatoes, carrots, onions, and pearl barley. You can diversify the recipe by excluding the pearl barley and adding aromatic champignons.

How to cook Pickle soup with mushrooms

Step 1

Pickle soup with mushrooms

To make the broth, pour two liters of water over the meat and put the pan on high heat. Add the bay leaf. After the broth boils, reduce the heat and cook the meat for about half an hour.

Step 2

Pickle soup with mushrooms

Cut the carrots into half circles.

Step 3

Pickle soup with mushrooms

Cut the onion into half rings.

Step 4

Pickle soup with mushrooms

Finely chop the pickles.

Step 5

Pickle soup with mushrooms

Chop the potatoes.

Step 6

Pickle soup with mushrooms

Fry half the onion and carrots in a frying pan with vegetable oil.

Step 7

Pickle soup with mushrooms

Add tomato paste and pickles to the pan, pour in the cucumber brine and stir. Simmer for 5 minutes.

Step 8

Pickle soup with mushrooms

Cut the mushrooms into thin slices and fry them in a frying pan with the remaining onion.

Step 9

Pickle soup with mushrooms

Cut the boiled meat into medium cubes.

Step 10

Pickle soup with mushrooms

Add potatoes and meat to the boiling broth and cook for 5 minutes.

Step 11

Pickle soup with mushrooms

Place the fried vegetables and champignons into the rassolnik. Add spices and stir.

Step 12

Pickle soup with mushrooms

Cook the rassolnik for another 5-10 minutes on low heat. Serve the first course to the table.

Pickle soup with mushrooms - FAQ About Ingredients, Baking Time and Storage

Yes! Simply omit the meat and use vegetable broth instead of water for a rich flavor. Add extra mushrooms or white beans for protein.
Absolutely, but drain and rinse them first. Sauté briefly to enhance their texture and flavor before adding to the soup.
Store in an airtight container for up to 4 days. Reheat gently on the stove, adding a splash of water if the broth thickens too much.
Yes, but potatoes may become grainy. Freeze without them and add freshly cooked potatoes when reheating for best results.
Use extra pickles and a tablespoon of vinegar mixed with water for similar tanginess. Adjust to taste.
Stir in a spoonful of sour cream or heavy cream at the end, or blend a portion of the soup and mix it back in.
Garnish with fresh dill, a dollop of sour cream, and crusty bread or rye toast on the side for a classic pairing.
Yes! Brown meat/veggies first, then add ingredients and cook on low for 6-8 hours or high for 3-4 hours until veggies are tender.
Yes, if using gluten-free tomato paste. Always check labels on pickles and broth if avoiding gluten.

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