Fried Rassolnik

Soups | World cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Fried Rassolnik

Ingredients

Chicken Drumstick - 2 pieces
Chicken hearts - 10.6 oz
Chicken gizzards - 10.6 oz
Onion - 2 heads
Pickled Cauliflower - 2 pieces
Carrot - 1 piece
Potato - 2 pieces
Long-Grain Rice - 2 tablespoons
Wild Garlic Greens - 1 bunch
Green peppercorns - to taste
Bay leaf - to taste
Parsley - 1 piece
Celery salt - 1 piece
Soy Sauce - to taste
Vegetable Oil - 5 tablespoons
Salt - to taste
Herbs - to taste

Step by Step guide

Step 1

Rinse the drumsticks, place them in a pot, and cover with water. Add the whole parsley and celery roots, allspice, bay leaf, the whole onion, and about one-third of the whole carrot. Salt it, bring to a boil, and cook until the chicken is done.

Step 2

While the broth is cooking, pour 2 cups of boiling water over the chicken hearts in a separate pot and bring to a boil. Then remove the hearts and add the chicken gizzards to the same broth. Also add the peppercorns, bay leaf, and parsley and celery roots. Skim off the foam and cook the gizzards until tender.

Step 3

Sauté the finely chopped onion and grated carrot in a couple of tablespoons of vegetable oil. Cut the potatoes into small cubes and rinse the rice. Pour boiling water over the rice and potatoes and cook until partially done.

Step 4

Peel the pickled cucumbers, but do not discard the skins. Cut the cucumbers into thin short strips. Pour half a cup of boiling water over the remaining skins and let it simmer for a couple of minutes. You can also add spices from the brine—currant leaves, dill sprigs, garlic, etc.

Step 5

Trim the vessels from the blanched hearts and cut each in half lengthwise. Also cut the cooked gizzards in half. In a frying pan, melt a tablespoon of vegetable oil and add the chopped hearts and gizzards. Sauté them until golden brown, then add the finely chopped wild garlic stems and soy sauce, and fry for another couple of minutes.

Step 6

Strain the resulting broths from the chicken and offal and combine them in one pot. Remove the meat from the bones and add it to the pot with the broth. Add the sautéed onion and carrot, the partially cooked rice and potatoes, and the sautéed hearts and gizzards. Bring everything to a boil and cook for about 15 minutes over medium heat.

Step 7

Strain the cooled broth from the cucumber skins and pour it along with the chopped cucumbers into the soup; cook for another 15 minutes over low heat. Before serving, sprinkle the rassolnik with fresh herbs (dill, parsley, wild garlic leaves).