50 мин
8 servings
A very delicious Lenten soup. This rassolnik can be prepared with any mushrooms; this recipe uses champignons.
Instructions
How to prepare Lenten rassolnik with mushrooms: Peel, wash, and cut the carrots into thin strips or grate them on a coarse grater.
Peel, wash, and finely chop the onion.
Peel, wash, and dice the potatoes.
Wash, clean, and cut the mushrooms into thin strips.
Rinse the rice thoroughly.
Dice the pickled cucumbers.
Boil 2.5 liters of water. Add potatoes, rice, half of the chopped onion, and carrots to the boiling water. Cook for 15-20 minutes.
Heat a frying pan and add vegetable oil. Sauté the remaining onion and carrots in the hot oil. Sauté over medium heat, stirring, for 2-3 minutes.
Then add the mushrooms, sauté everything together for 3-5 minutes, stirring. After that, add tomato paste and mix.
Add the cucumbers, mix.
Then pour 0.3 cups of vegetable broth from the pot into the frying pan. Simmer for 5 minutes.
Transfer the sautéed vegetables from the pan to the pot. Season with salt, pepper, sugar, peppercorns, and a bay leaf. Cook the rassolnik with mushrooms, covered, over the lowest heat for 10 minutes.
Then remove the Lenten rassolnik with mushrooms from the heat. Let the soup steep for 20 minutes. Wash and finely chop the herbs. Add to the soup.
Lenten rassolnik with mushrooms is ready. Bon appétit!
