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Vegetarian rassolnik with chickpeas

Author
Cookinero 28 Jan 2026
560
Vegetarian rassolnik with chickpeas

Chickpeas, or Turkish peas, are a legume rich in microelements, minerals, and vitamins. Chickpea dishes are especially common in vegetarian diets. Vegetarian rassolnik with chickpeas is perfect for a Lenten menu.

How to cook Vegetarian rassolnik with chickpeas

Step 1

Vegetarian rassolnik with chickpeas

Chop the onion, gherkins and potatoes. Grate the carrots on a coarse grater.

Step 2

Vegetarian rassolnik with chickpeas

Place the pot with chickpeas on the fire.

Step 3

Vegetarian rassolnik with chickpeas

Prepare a frying of onions and carrots. Fry the vegetables for 3-5 minutes.

Step 4

Vegetarian rassolnik with chickpeas

Add tomato paste to the frying mixture. Mix thoroughly.

Step 5

Vegetarian rassolnik with chickpeas

Add chopped gherkins to the chickpeas.

Step 6

Vegetarian rassolnik with chickpeas

Place the fried mixture into a saucepan and mix thoroughly.

Step 7

Vegetarian rassolnik with chickpeas

Add bay leaf to the pan. Cook the soup for 8-10 minutes.

Step 8

Vegetarian rassolnik with chickpeas

Place the chopped potatoes in a saucepan. Cook the soup for 10-15 minutes. Turn off the soup and let it sit for 2-3 minutes.

Step 9

Vegetarian rassolnik with chickpeas

Divide the soup into serving bowls. Enjoy!

Vegetarian rassolnik with chickpeas - FAQ About Ingredients, Baking Time and Storage

Yes, you can replace chickpeas with white beans, kidney beans, or lentils. Adjust cooking time as needed (lentils cook faster than chickpeas).
Store cooled soup in an airtight container for 3-4 days. The flavors often improve after 24 hours as the ingredients meld together.
Absolutely! Ensure your vegetable broth and tomato paste are vegan. Omit dairy-based toppings - serve with avocado or vegan sour cream instead.
Dill pickles or cornichons make excellent substitutes. Adjust salt content as pickled vegetables vary in brininess.
Reduce potatoes by half and replace with diced radishes or cauliflower. The radishes soften nicely and mimic potato texture when cooked.
Freeze before adding potatoes for best texture. Portion cooled soup (without potatoes) in freezer bags, leaving headspace. Add fresh potatoes when reheating.
Yes! Use 2 (15-oz) cans, rinsed. Add them at Step 5 with gherkins instead of cooking from dry. Reduce simmering time to 15 minutes total.
Try fresh dill, a dollop of sour cream, or crunchy rye croutons. A sprinkle of smoked paprika adds nice depth to the flavors.
Mash some cooked chickpeas against the pot wall before adding vegetables, or blend 1 cup of soup then stir it back into the pot.
Use 3/4 cup crushed tomatoes instead of paste. Add them earlier in Step 3 and cook until thickened before proceeding with frying.

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