Rassolnik with Mushroom Caviar
This rassolnik leans on one clever shortcut: mushroom caviar, a ready-made spread of finely minced mushrooms that gives the soup a deep, woodsy flavor without simmering fresh mushrooms for ages. Brine from the pickle jar plus a diced pickle bring the signature sourness, and a pinch of caraway adds a warm, spiced edge.
Mushroom caviar (gribnaya ikra) is a traditional Slavic preserve, mushrooms chopped fine with onion and spice and put up for winter; think of it as a savory relish. Using it as a soup base is simply a practical way home cooks save time. If you can’t find it, saute some chopped button or wild mushrooms instead.
Getting the balance right
- Add the brine a little at a time, tasting as you go, so the soup doesn’t turn too salty or too sour.
- Swap the caraway for a pinch of coriander if you’d like a different, mellower aroma.
- Stir the garlic in at the very end so it keeps its bite.
Serve it hot with a spoonful of smetana (full-fat sour cream, or Western sour cream), which rounds off the acidity. Like most sour soups, it tastes even better the next day once the flavors settle.
Part of Ukrainian cuisine — 281 more recipes in the section.
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Ingredients
Instructions
Bring the water to a boil, salt it, and add the peeled potatoes cut into cubes along with the mushroom caviar.
Chop the onion and carrot, saute them in oil, and add to the soup.
Shred the cabbage, dice the pickle small, slice the garlic into rounds, and add them to the soup.
Season with spices and cook until done.
Serve with sour cream.
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