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Pickle soup with pearl barley, pickles and chicken

Rassolnik Soup with Pearl Barley, Pickles, and Chicken

A taste of traditional Russian cooking for a hearty lunch! Rassolnik is a classic Russian soup. It's usually made with a broth based on kidneys, but chicken giblets work just as well. In my family, we especially love it made with chicken hearts. My rassolnik with pearl barley always turns out great, and I recommend giving it a try.

Ksyunya••

Recipe author

Pickle soup with pearl barley, pickles and chicken

Composition / ingredients

Servings:

Chicken (I used chicken hearts, but any part of the chicken works)

650

Onion

Carrot

150

Pickles

200

Pearl barley

100

Vegetable oil

Water

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 4 g

Fats 36 % 4 g

Carbohydrates 27 % 3 g

68 kcal

GI: 100 / 0 / 0

Cooking method

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How to make rassolnik with pearl barley: in about 8 cups (2 liters) of water, simmer a clear broth from the chicken hearts. This goes pretty quickly, so add a whole onion and the carrot at the same time. Once the vegetables are cooked, take them out (you won't need them) and turn the heat down to low. In a separate pot, cook the pearl barley. Finely chop the second onion and sauté it in vegetable oil until translucent. Add the cooked pearl barley and the sautéed onion to the broth. Slice the pickles and add them to the soup. Simmer for another 10 minutes. At the end of cooking, pour in some pickle brine, bring to a boil, season with salt to taste, and turn off the heat. The rassolnik with pearl barley is ready — serve it with a dollop of sour cream. Enjoy!