Chicken Rassolnik

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Chicken Rassolnik is a traditional Russian soup made with pickled cucumbers, rice, and tender chicken pieces. This hearty dish is perfect for cold weather, offering a unique blend of flavors that are both comforting and satisfying. Serve it hot, garnished with fresh herbs and a dollop of sour cream for an authentic touch.

Ingredients

Poultry - 2 lbs
Onion - 2 heads
Carrot - 1 piece
Potato - 4 pieces
Mild Chili Spice - 1 piece
Pickled Cauliflower - 2 pieces
Cucumber Brine - 0,6 glasses
Vinegar essence - ½ spoons
Vegetable Oil - 2 spoons
Salt - to taste
Ground Black Pepper - to taste
Sour Cream - 5 teaspoons
Herbs - to taste

Step by Step guide

Step 1

Rinse the chicken meat and place it in a pot. Cover it with cold water and put it on the heat. Cook the chicken for about an hour.

Step 2

Wash and peel the onion and carrot. Slice the onion into thin half-rings and grate the carrot on a medium grater. In a skillet, heat a little vegetable oil and add half a teaspoon of 9% vinegar. Sauté the onion and carrot over medium heat for a few minutes, then pour in 50 grams of the broth in which the chicken is cooking, season with salt and pepper. Simmer the vegetables until they are tender.

Step 3

When the chicken is cooked, remove the meat from the pot and let it cool. Meanwhile, add the onion and carrot to the pot with the broth, stir, and let it simmer over low heat.

Step 4

Wash the potatoes, peel them, and cut them into small cubes. Add the whole chili pepper to the pot with the broth, season with salt and pepper to taste, and reduce the heat to the minimum. Then, add the chopped potatoes to the pot.

Step 5

Remove the bones and excess fat from the cooled chicken meat and cut it into small pieces. Peel the pickles and dice them into small cubes. Place the pieces of chicken and pickles into a pot with the soup and pour in the pickle brine. Allow it to simmer over low heat for about 20 minutes.

Step 6

Turn off the heat and let the soup sit on the stove with the lid closed for 15–20 minutes. Serve the rassolnik with sour cream and finely chopped herbs.