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Pickle with chicken classic

Classic Chicken Rassolnik (Pickle Soup)

A simple, tasty, and filling everyday dish. Classic chicken rassolnik is perfect for a family's everyday menu. Both adults and kids enjoy it equally. And it's quite simple to make — it doesn't take much time.

Julia M.

Recipe author

Composition / ingredients

Servings:

Chicken

400

Potatoes

Carrots

Onion

Pickles

Pearl barley

Water

2.5

Vegetable oil

Salt

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 2 g

Fats 25 % 2 g

Carbohydrates 50 % 4 g

47 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make classic chicken rassolnik? Gather the ingredients you'll need. You can use any part of the chicken. I'm using chicken thighs and a little fillet. Peel and rinse the potatoes ahead of time. Soak the pearl barley in cold water for about 20 minutes beforehand.
Step 2:

Rinse the chicken and put it in a pot. Cover with cold water and set it on the heat. Bring to a boil and cook for 15–20 minutes. Then separate the meat from the bones and return it to the broth. Rinse the pearl barley several times in cold water. Then cover it with clean water and cook it alongside the chicken. It's better to cook the pearl barley separately so the broth doesn't turn cloudy. Bring the pearl barley to a boil and cook for 25–30 minutes. Then drain it in a colander.
Step 3:

Cut the peeled potatoes into small pieces. You can either slice the pickles or grate them on a coarse grater — I prefer the second option. Add the potatoes and pickles to the chicken in the pot. Let it cook for about 10 minutes.
Step 4:

Meanwhile, peel the onion and carrot. Finely chop the onion and grate the carrot. Sauté the vegetables for 3–5 minutes with a little vegetable oil.
Step 5:

Add the sautéed vegetables to the soup.
Step 6:

Add the pearl barley to the soup. For aroma, you can add a bay leaf. Season the soup with salt and spices to taste. Cook everything together for another 15–20 minutes.
Step 7:

At the end of cooking, add fresh herbs. I add dill — it complements the soup's aroma perfectly. Ladle the finished soup into bowls and serve hot. Enjoy!

Important! To make sure pearl barley dishes always turn out delicious, read the article on the fine points of choosing and the secrets of cooking pearl barley.
You can substitute turkey or any other meat you like for the chicken. But keep in mind that this will change the cooking time and the calorie count.
Important! Whether or not the recipe specifies the amount of water, it's best to go by your own preference (whether you like a thick or thinner soup), as well as the size of your pot and the ingredients you're using. Keep in mind that the author has their own idea of how much meat, potato, grain, and other ingredients to use, which may not match yours. In practice, this means that if you're making it for the first time, don't cook a whole pot at once. Make a small batch to taste — for one or two people. To do this, reduce all the ingredients to 1–2 servings, and figure the water at anywhere from one cup per serving (for a very thick soup) to 1.5–2 cups (for a thinner one). Don't forget that some liquid boils off during cooking. After tasting a small portion, you can adjust both the amount of liquid and the proportions of ingredients to your taste. Over time, like most experienced cooks, you'll be able to add water and ingredients by eye.