Moscow rassolnik
12 servings
120 minutes
They don't add pearl barley and potatoes to this rassolnik, otherwise it would be a Leningrad version. In addition to the obvious pickles, they put a lot of white roots in Moscow rassolnik - from parsnips to celery.
1
Pour 5 liters of water over the chicken and offal, bring to a boil, skim off the foam, add allspice, peppercorns, bay leaf, an onion, and a small piece of celery root (or parsley root). Cook on low heat for 1-2 hours.
- Chicken: 1 piece
- Chicken gizzards: 200 g
- Chicken hearts: 200 g
- Black peppercorns: to taste
- Allspice peas: to taste
- Bay leaf: 1 piece
- Onion: 2 heads
- Celery root: 270 g
- Parsley root: 200 g
2
Then strain the broth and break the chicken into large pieces.
3
Cut the pickles into strips. Bring the broth to a boil again and add the pickles. Cook for 10-15 minutes.
- Pickles: 250 g
4
Cut celery and parsnip into thin strips.
- Parsnip root: 200 g
- Celery root: 270 g
5
Slice the onion into half rings.
- Onion: 2 heads
6
Slice the leek into rings.
- Leek: 1 piece
7
Sauté the chopped vegetables in butter. Add to the soup and cook for another 15-20 minutes.
- Onion: 2 heads
- Parsnip root: 200 g
- Celery root: 270 g
- Butter: 50 g
8
Boil the cucumber brine and strain it, then add it to the soup. Also, throw in chopped sorrel and spinach leaves.
- Cucumber pickle: 200 ml
- Sorrel: 125 g
- Spinach: 125 g
9
Season with salt and pepper, bring to a boil and remove from heat. Pour the soup into a serving bowl, add the chicken meat and offal.
- Salt: to taste
- Ground black pepper: to taste
10
Sprinkle with chopped greens.
- Green: to taste