Main Page
Soups
Chicken pickle with pearl barley and pickles

Chicken rassolnik with pearl barley and pickles

Rassolnik made with chicken broth is a hearty first course. You don't have to use thighs — other parts of the chicken work too: drumsticks, wings, or wingettes. With these ingredients the soup comes out just right — not too thick and not too thin. It's rich and full-flavored, enough to satisfy anyone at the table. Cook it and enjoy!

sharlis

Recipe author

Chicken pickle with pearl barley and pickles

Composition / ingredients

Servings:

Water

Chicken thighs

Potatoes

Pearl barley

100

Pickles

Carrots

Onion

Tomato paste

Salt

Vegetable oil

Flour

Bay leaf

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 3 g

Fats 18 % 2 g

Carbohydrates 55 % 6 g

50 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Put the chicken thighs in a pot with about 2 quarts (2 liters) of cold water, cover, and set over medium heat. Just before it boils, skim the foam with a slotted spoon. Cook the broth for 20 minutes, then take out the thighs.
Step 2:

While the broth cooks, prep the rest of the ingredients. Peel the potatoes and chop them small, keeping them in water until they go into the broth. Peel the carrots and grate them on a coarse grater. Dice the pickles. Peel and chop the onion.
Step 3:

Once you've taken out the thighs, add the potatoes and pearl barley to the pot. I soaked the barley overnight for 12 hours, rinsing it twice in that time — an hour after soaking and right before using it. Bring to a boil, skim off any foam, and cook for 20 minutes.
Step 4:

While the potatoes and barley cook, make the sauté. Pour vegetable oil into a skillet and heat it. Add the onion and cook for 5 minutes. Add the carrots, stir, and cook another 5 minutes. Add the pickles and 3 heaping tablespoons of tomato paste, stir, and cook another 5 minutes. Stir in a tablespoon of flour, pour in a little broth, bring the sauté to a boil, and turn it off.
Step 5:

Remove the skin from the cooled thighs, separate the meat from the bones, and pull the chicken apart into shreds with your hands.
Step 6:

20 minutes after the potatoes and barley came to a boil, add the sauté, the cooked chicken, the bay leaf, salt, and spices — I used a "For soups" blend. Stir, taste, and adjust as needed. Once it boils, cook for 2 minutes and turn it off.

A zesty rassolnik with pearl barley for lunch. Serve with sour cream and fresh herbs. To serve, I garnished the bowl with parsley — it looked lovely and appetizing. Everyone loved the result. The next day it sits and gets even tastier.