A clean tasting and healthy vegan Russian soup made with pickles, barley and vegetables.



Servings: 6

Total Time: 1 hour

Directions

1. Heat the oil in a dutch oven over medium-high heat. Add the onion, carrot, 1 tsp salt, and 1/4 tsp pepper and cook, stirring occasionally, about 5 minutes or until veggies are soft.



2. Pour in the water and bring to a boil.



3. Stir in the barley and bay leaf. Reduce heat to medium-low and simmer covered, about 20 minutes.



4. Stir in the potatoes and pickles, turn up the heat and return to a boil. Reduce heat to medium-low again, partially cover the dutch oven and continue simmering until barley and potatoes are cooked through, about 25 minutes.



5. Stir in the pickle brine and cook 5 more minutes. Add salt and pepper to taste.



6. Serve the soup hot garnished with fresh dill.