Lenten Rassolnik with Pike Perch

Prepare all ingredients for the Lenten rassolnik.

Wash the fish (pike perch). Cover with 2.5 liters of water and cook for 30 minutes. Strain the broth, separate the fish meat from the bones. If using ready-made fillet, cut it into pieces, cover with water, and cook for 30 minutes. Meanwhile, separately cook the pearl barley: rinse the groats, cover with water, and cook over low heat for 30-35 minutes. Drain the liquid. Wash and peel the root vegetables: slice the onion into half-rings, and julienne the carrots and parsley.

Cut the cucumbers lengthwise into four parts, then slice them.

Sauté the prepared vegetables in vegetable oil until golden. Add the sliced cucumbers, pour in 1-2 ladles of fish broth, cover, and simmer over low heat for 15 minutes.

Add the cooked pearl barley and the contents of the pan with vegetables to the pot with the fish. Add bay leaf and peppercorns. Cook the Lenten rassolnik with pearl barley for 7-10 minutes. Season with salt to taste.

Before serving, sprinkle the Lenten rassolnik with chopped dill and, if desired, freshly ground pepper. Enjoy your meal!