Pickle soup with chicken
4 servings
30 minutes
Rassolnik with chicken is a traditional dish of Russian cuisine with deep roots in culinary history. It is characterized by a rich, slightly sour taste achieved through the addition of pickles and brine. The aromatic chicken broth gives the soup softness and richness, while potatoes and vegetables make it hearty and nutritious. In ancient times, rassolnik was considered an excellent remedy for fatigue and hangovers. It warms wonderfully in cold weather and delights with its rich flavor. Served with thick sour cream and fresh herbs, it adds completeness and sophistication to the dish. Rassolnik is perfect for a cozy family dinner or festive gathering, combining traditions and the taste of home comfort.
1
Wash the chicken meat and place it in a pot, cover with cold water, and put it on the fire. Boil the chicken for about an hour.
- Chicken: 1 kg
2
Wash and peel the onion and carrot. Slice the onion into thin half-rings and grate the carrot on a medium grater. Heat some vegetable oil in a pan, add half a teaspoon of 9% vinegar. Sauté the onion and carrot over medium heat for a few minutes, then pour in 50 g of the broth in which the chicken is cooked, season with salt and pepper. Simmer the vegetables until soft.
- Onion: 2 heads
- Carrot: 1 piece
- Vegetable oil: 2 tablespoons
- Vinegar: 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Chicken: 1 kg
3
When the chicken is cooked, remove the meat from the pot and let it cool. Meanwhile, add onion and carrot to the broth, stir, and let it simmer on low heat.
- Onion: 2 heads
- Carrot: 1 piece
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 a minimum. Then add the chopped potatoes to the pot.
- Potato: 4 pieces
- Red chili pepper: 1 piece
- Salt: to taste
- Ground black pepper: to taste
5
Remove the bones and excess fat from the cooled chicken meat and cut it into small pieces. Peel the pickles and cut them into small cubes. Place the chicken and cucumber pieces in a pot with soup and pour in the cucumber brine. Let it simmer on low heat for about 20 minutes.
- Chicken: 1 kg
- Pickles: 2 pieces
- Cucumber pickle: 0.6 glass
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.
- Sour cream: 5 tablespoon
- Green: to taste