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Vegetarian Rassolnik

Vegetarian Rassolnik – Forkwise recipe card (illustration, no photo yet)
LunchRussian⏱ 30 minServes 4EasyGluten-freeEgg-freeDairy-freeLactose-freeVeganVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 1½ l water
  • 5 potatoes, sliced
  • 3 pickled cucumbers, sliced
  • 1 carrot, finely chopped
  • 1 large onion, diced
  • ½ cup cooked rice
  • 1 bay leaf
  • 3 tbsp vegetable oil
  • Salt

Method

  1. Bring water to boil. Add the sliced potatoes, cucumbers, carrots, and onions.
  2. When the vegetables are cooked, add the cooked rice, bay leaf, and oil.
  3. Bring to a boil.
  4. Season with salt to taste.
  5. Serve garnished with chopped herbs.

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
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