Rassolnik with giblets

4 servings

50 minutes

Recipe from the book by Vasily Emelyanenko "Favorite dishes. Selected recipes.

Energy value per serving

• Calories: 296.1
• Proteins: 16g
• Fats: 18.8g
• Carbohydrates: 15.5g

Ingredients

• Pearl barley: 30 g
• Chicken liver: 100 g
• Chicken broth: 600 ml
• Chicken hearts: 150 g
• Onion: 1 head
• Potato: 1 pc
• Pickles: 3 pc
• Cucumber pickle: 100 ml
• Bay leaf: 1 pc
• Butter: 60 g
• Dill: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. In a heated pot, add 30 grams of butter and sauté diced onion for about 2-3 minutes. To speed up the process, you can scorch it with a torch. Fried onion is already a 15% guarantee of enhancing the flavor in the rassolnik.

   Required ingredients:

   • Butter: 60 g
   • Onion: 1 head

2. Make broth from hearts. Boil a liter of water, add pre-cleaned hearts, bring to a boil and cook for 10 minutes.

   Required ingredients:

   • Chicken hearts: 150 g

3. When the onion is caramelized and there are charred spots, add 2-3 pickled cucumbers cut into small cubes. The smaller you chop the cucumber, the faster it will cook. Sauté the cucumbers lightly with the onion.

   Required ingredients:

   • Pickles: 3 pieces

4. Add brine to the pot with onions and cucumbers. Don't add too much; pour the necessary amount depending on how salty it is. It's better to add salt later. Stew everything together for 5-7 minutes to soften the cucumbers.

   Required ingredients:

   • Cucumber pickle: 100 ml

5. Once the cucumbers are stewed, add the chopped potato.

   Required ingredients:

   • Potato: 1 piece

6. Fill half of the pot with chicken broth and the other half with broth from chicken hearts.

   Required ingredients:

   • Chicken broth: 600 ml
   • Chicken hearts: 150 g

7. Send the hearts there as well.

   Required ingredients:

   • Chicken hearts: 150 g

8. All flavors combine, the potatoes are boiling. Taste for salt and add bay leaf.

   Required ingredients:

   • Bay leaf: 1 piece

9. Once the potatoes are cooked, add the pre-cooked pearl barley (it takes a long time to cook and can overpower the broth's flavor). Add gradually, watching the soup's consistency. Stir. The amount of ingredients is up to you: some like it thick enough for a spoon to stand in, while others prefer it thinner.

   Required ingredients:

   • Pearl barley: 30 g

10. Place a piece of butter and thin small pieces of chicken liver in the pan. Fry the liver and leave it on low heat for a couple of minutes. Add salt and pepper.

    Required ingredients:

    • Butter: 60 g
    • Chicken liver: 100 g
    • Salt:  to taste
    • Ground black pepper:  to taste

11. Stir the prepared pickle soup. Pour it into a deep plate, add a piece of butter and several pieces of fried liver. Sprinkle with finely chopped dill.

    Required ingredients:

    • Butter: 60 g
    • Chicken liver: 100 g
    • Dill:  to taste