Author Notes
Pickles offer a zingy contrast to the hearty vegetables in this vegan version of the traditional Russian soup. —tw
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Ingredients
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2 teaspoons
olive oil
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2 tablespoons
tomato paste
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12 cups
low-sodium vegetable broth
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3/4 cup
barley, rinsed
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1 cup
lentils
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1 pound
beets, peeled and cut into 1-inch dice
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2
carrots, peeled and cut into 1-inch rounds
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4
large potatoes, cut into 1-inch pieces
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2 teaspoons
kosher salt
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1 bunch
flat-leaf parsley, roughly chopped
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1/2 cup
strained half-sour pickle juice
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1/2
large yellow or Spanish onion, peeled and cut into 1/2-inch dice
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2
stalks celery, cut into 1/2-inch dice
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2 bunches
fresh dill
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6
bay leaves
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2 teaspoons
freshly ground allspice
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1 teaspoon
freshly ground black pepper
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5
large sour dill pickles, diced
Directions
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Heat the oil in a large stockpot set over high heat until it shimmers. Add the tomato paste and stir constantly for 45 seconds. Add the stock and stir to combine. Add the barley, lentils, beets, carrots, and potatoes, stir gently, cover, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the barley and lentils are each partially cooked and slightly softened.
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Add the salt, parsley, pickle juice, onion, celery, all but 2 teaspoons of the dill, the bay leaves, allspice, and black pepper, and stir. Cover and cook for 15 minutes, or until the carrots and celery are tender-crisp, the potatoes are soft when poked with a tip of a sharp knife, the barley is cooked through, and the lentils are beginning to break apart. Remove the bay leaves.
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Ladle into bowls, garnish each bowl with 2 tablespoons diced pickle and reserved fresh dill, and serve immediately.
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