Vegan Rassolnik Lentil and Barley Soup with Pickles

Ingredients

• 2 teaspoons olive oil
• 2 tablespoons tomato paste
• 12 cups low-sodium vegetable broth
• 3/4 cup barley, rinsed
• 1 cup lentils
• 1 pound beets, peeled and cut into 1-inch dice
• 2 carrots, peeled and cut into 1-inch rounds
• 4 large potatoes, cut into 1-inch pieces
• 2 teaspoons kosher salt
• 1 bunch flat-leaf parsley, roughly chopped
• 1/2 cup strained half-sour pickle juice
• 1/2 large yellow or Spanish onion, peeled and cut into 1/2-inch dice
• 2 stalks celery, cut into 1/2-inch dice
• 2 bunches fresh dill
• 6 bay leaves
• 2 teaspoons freshly ground allspice
• 1 teaspoon freshly ground black pepper
• 5 large sour dill pickles, diced

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