Pickle soup with chicken gizzards
7 servings
60 minutes
Rassolnik with chicken gizzards is a fragrant and rich soup of Russian cuisine that embodies the age-old traditions of home cooking. The main role here is played by pickled cucumbers and their brine, giving the dish a characteristic sour-salty note. Chicken gizzards add depth of flavor, while pearl barley makes the soup hearty and nutritious. A light tomato tang, fragrant pepper, and bay leaf complement the flavor palette, creating a harmonious combination. Rassolnik is traditionally served with sour cream, which softens the brightness of the taste and adds tenderness to the dish. This soup is an ideal treat on cold days, providing warmth and comfort. It is loved for its richness, appetizing aroma, and unique depth of flavor that makes each spoon truly special.
1
Soak the pearl barley in cold water for 4 hours. Rinse, place in a pot, and pour in 1 liter of boiling salted water. Cook for 30 minutes; the grains should be almost ready.
- Pearl barley: 180 g
- Salt: 1 g
2
Put the stomachs in a pot, cover with cold water, place on heat and bring to a boil. Skim off the foam and cook for 20 minutes. Drain the cooked stomachs (the broth is not needed). Cut them into medium pieces.
- Chicken gizzards: 490 g
3
Peel the onion and carrot and chop finely. Peel the potato and cut into medium cubes. Cut the pickles into strips. Chop the dill.
- Onion: 2 pieces
- Carrot: 2 pieces
- Potato: 4 pieces
- Pickles: 4 pieces
- Dill: 1 bunch
4
Heat vegetable oil in a pot and sauté onions and carrots until soft, add tomato paste and fry for 3 minutes while stirring frequently. Pour in the broth and bring to a boil, simmer for 5 minutes. Add pearl barley, gizzards, and potatoes and cook for 10 minutes.
- Vegetable oil: to taste
- Onion: 2 pieces
- Carrot: 2 pieces
- Tomato paste: 1 tablespoon
- Chicken broth: 2.5 l
- Pearl barley: 180 g
- Chicken gizzards: 490 g
- Potato: 4 pieces
5
Pour brine into the soup and add pickles, put in bay leaf, black and allspice peppercorns, and continue to cook until the potatoes are soft.
- Cucumber pickle: 1 glass
- Pickles: 4 pieces
- Bay leaf: 2 pieces
- Allspice peas: 4 pieces
6
Season the ready soup with salt and pepper, add dill and remove from heat. Cover with a lid and let it sit for 10 minutes. Serve the rassolnik with sour cream.
- Salt: 1 g
- Freshly ground black pepper: to taste
- Dill: 1 bunch
- Sour cream: to taste