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Hearty Chicken Rassolnik Soup with Barley and Pickles

Spicy and aromatic — a dish with exceptional taste! Chicken rassolnik with barley and pickles turns out rich with a rich taste. It will easily satisfy hunger and saturate the body. The soup turns out moderately thick and incredibly appetizing.
cook time: 1h
Ruby Colston
Hearty Chicken Rassolnik Soup with Barley and Pickles

Nutrition Facts (per serving)

50
Calories
2g
Fat
6g
Carbs
3g
Protein

Ingredients (10 portions)

Basic:

Onion 1 pc
Salt 2 tsp
Wheat flour 1 tbsp
Water 2 l
Potato 5 pc
Bay leaf 2 pc
Tomato paste (with a slide) 3 tbsp
Carrot 1 pc
Vegetable oil 30 ml
Dry spices to taste
Salted cucumbers 5 pc
Pearl barley 100 g
Chicken thighs 2 pc

Recipe instructions

Step 1

Step 1
How to cook pickle soup in chicken broth with barley and pickles? Prepare your ingredients. Soak the pearl barley for 10-12 hours. Rinse the cereal a couple of times during this time. In addition to the thighs, you can also take other parts of the chicken: legs, wings. Fill the pan with cold water over the chicken thighs, cover with a lid and place over medium heat. Just before boiling, skim off the foam using a slotted spoon. Cook the broth for about 20 minutes, then remove the thighs.

Step 2

Step 2
While the broth is cooking, prepare the remaining ingredients. Peel the potatoes, wash and finely chop. Cover the potatoes with water to prevent them from browning. Peel the carrots, wash them and grate them on a coarse grater. Cut the pickled cucumbers into cubes. Peel the onion and chop finely.

Step 3

Step 3
After you have removed the thighs from the broth, add the potatoes and pearl barley to the pan. Bring everything to a boil, remove the resulting foam and cook the soup for about 20 minutes.

Step 4

Step 4
While the potatoes and pearl barley are boiling, fry them. Pour vegetable oil into a frying pan and heat it. Add the onion to the pan and fry it for about 5 minutes. Then add carrots to the onion, stir, and fry for another 5 minutes. Add pickles and tomato paste, stir and fry for another 5 minutes. Add flour, add a little broth and stir. Let the frying boil, then turn off the heat.

Step 5

Step 5
Remove the skin from the cooled thighs, separate the meat from the bones and separate it into fibers with your hands.

Step 6

Step 6
20 minutes after boiling the potatoes and barley, add the frying agent, boiled chicken meat, bay leaf, salt and spices to the pan. I have a ready-made soup mix. Stir, taste the soup and adjust if necessary. Once boiling, cook for another 2 minutes and then turn off the heat. Let the soup simmer, covered, for about 10 minutes, then serve it. Bon appetit!

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