Main Page
National cuisine
Pickle with rice classic

Classic rassolnik with rice

In Soviet times, rassolnik was served in every cafeteria. Rassolnik is a soup you can make with any kind of meat, but the one essential ingredient is pickled cucumbers or cucumber brine. Its flavor should be lightly sour and salty. I recommend making it for your family.

Julia M.

Recipe author

Composition / ingredients

Servings:

Chicken

400

Potatoes

Onion

Carrots

Pickles

Rice

0.25

Water

Vegetable oil

Salt

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 3 g

Fats 30 % 3 g

Carbohydrates 40 % 4 g

49 kcal

GI: 67 / 33 / 0

Cooking method

Step 1:

To make the rassolnik, gather the ingredients. You can use any cut of chicken. Peel the vegetables — onion, carrot, potatoes — and rinse them under running water. Rinse the rice several times until the water runs clear.
Step 2:

Cover the chicken with cold water, set it over the heat, and bring it to a boil. Cook it at a boil for 30 minutes. Foam will form as it heats — skim it off. Then lift the chicken out with a slotted spoon, let it cool a little, and pull the meat off the bones.
Step 3:

Strain the broth and return it to the heat. Add the chicken meat back in. Bring everything to a boil.
Step 4:

Cut the peeled potatoes into small pieces and add them to the pot along with the rice. Let them cook for about 15 minutes.
Step 5:

Meanwhile, grate the carrot and finely chop the onion. Put the chopped vegetables into a hot skillet with a little vegetable oil. Sauté everything together for 2–3 minutes.
Step 6:

Then add the finely chopped pickles to the sautéed vegetables. Sauté everything together for a couple more minutes and take it off the heat.
Step 7:

Add the sautéed vegetables and pickles to the soup pot. Season with a little salt and some spices to taste. Stir.
Step 8:

Simmer for a couple more minutes, then turn off the heat. Cover the rassolnik and let it rest a while so the flavors come together.
Step 9:

Ladle the finished soup into bowls and serve. Enjoy!

Rassolnik makes a wonderful first course for an everyday menu. You can easily swap the rice for pearl barley. Just don't change the vegetables, or the flavor will be completely different — here all the vegetables complement each other beautifully and you can clearly taste the pickles. If not everyone in your household likes soup with cucumber pieces, you can disguise them: just grate the pickles and add them to the soup that way. For a richer soup aroma, you can add a bay leaf near the end of cooking.