Mushroom Rassolnik

Ingredients

2 onions

100 g marinated mushrooms

1 parsley root

1 celery root

50 g pearl barley

7 tbsp butter

6 tbsp sour cream

1500 ml water

5 pickled cucumbers

5 potatoes

2 carrots

Cut the mushrooms into small pieces and fry in butter. Dice the potatoes.

Chop the onion and root vegetables into strips and fry in butter without discoloring. Peel and seed the cucumbers, cut them into strips, and simmer in a small amount of liquid.

Strain the broth, add the vegetables, pearl barley, and mushrooms, and cook until the soup is done.

 Add a little strained and boiled cucumber brine to the rassolnik. When serving, top with sour cream and sprinkle with chopped herbs.

Enjoy!