Rassolnik with chicken broth and millet
8 servings
100 minutes
Pickle soup with chicken broth and millet is a fragrant and rich soup that brings warmth and comfort in every sip. Despite its Chinese roots, it has absorbed the traditions of Russian cuisine, becoming a truly universal dish. Light yet hearty, it combines the tenderness of chicken broth with the tangy sourness of pickles and brine. Millet adds texture while fresh vegetables provide a rich flavor and appetizing color. This soup not only warms you in cold weather but is also perfect for restoring strength after holidays. It pairs perfectly with a slice of rye bread and a spoonful of sour cream, highlighting its multifaceted taste.
1
Prepare chicken broth. Place the chicken in cold water (2.5 liters) and boil for 30 minutes, then drain the water, rinse the chicken, and boil the broth a second time. Salt and black pepper to taste.
- Chicken: 0.5 kg
- Ground black pepper: to taste
- Salt: to taste
2
When the broth is ready, remove the chicken. Add diced carrots, finely chopped herbs (dill, parsley), and onion to the broth. Cook for 15 minutes.
- Carrot: 100 g
- Onion: 1 piece
- Green: to taste
3
Add potatoes. Boil for 15 minutes.
- Potato: 600 g
4
Add the pre-washed millet.
- Millet: 150 g
5
When the millet is almost ready, add diced tomatoes. Cook for 15 minutes. Then add cucumbers, the remaining greens, green onions, and cucumber brine. Cook for 5 minutes.
- Tomatoes: 1 piece
- Pickles: 150 g
- Green: to taste
- Cucumber pickle: 0.5 glass
6
Let the pickle soup steep for 10-15 minutes