Rassolnik with chicken broth and rice
10 servings
60 minutes
Rassolnik with chicken broth and rice is a traditional Russian dish filled with the warmth and comfort of home cooking. Its history traces back to ancient peasant recipes where pickles were used to add a tangy flavor. The rich, aromatic broth infused with spices pairs wonderfully with the softness of rice and the tenderness of potatoes. Pickled cucumbers bring a characteristic freshness and pleasant sourness to it. This soup not only warms but is also perfect for restoring strength after a busy day or festive feast. Rassolnik is not just food; it is part of the Russian culinary tradition that preserves centuries-old flavor harmonies.
1
Place the chicken (I had a soup set) in a pot, cover with water, and add a bay leaf.
- Chicken: 300 pieces
- Water: 4 l
- Bay leaf: 2 pieces
2
While the broth is boiling, chop the onion and carrot (I grated the carrot, depending on preference), send everything to a heated pan, after frying add finely chopped cucumbers, mix and add a little broth (I add 2 ladles) and simmer for 15-20 minutes.
- Onion: 1 head
- Carrot: 1 piece
- Pickles: 250 g
- Water: 4 l
3
After the broth boils, add the finely chopped potatoes, and you can also add the rice right away, then salt.
- Potato: 5 piece
- Rice: 200 g
- Salt: 1.5 teaspoon
4
We add our stewed cucumbers to the broth and mix, waiting for the rice and potatoes to cook.
- Pickles: 250 g
5
After boiling the potatoes and rice, add dill and garlic, cover with a lid, turn off the stove, and let it sit for 10 minutes.
- Dill: 1 bunch
- Garlic: 2 cloves