Polish rassolnik ogurkova zupa
8 servings
120 minutes
Polish rassolnik differs from the usual one in its dressing - when the soup is almost ready, you need to mix sour cream and flour, pour in the broth, stir and add to the pan. It is best to take salted barrel cucumbers - they will give the soup the necessary sourness.
1
Prepare the necessary ingredients.
2
Pour water into a pot, place the chicken inside, bring to a boil, reduce heat, skim off the foam, add bay leaf, allspice, half of the carrot, celery and parsnip cut coarsely. Cook for an hour.
- Water: 1.2 l
- Bone-in chicken breast: 1 piece
- Bay leaf: 1 piece
- Allspice: 5 piece
- Carrot: 2 pieces
- Celeriac: 300 g
- Parsnip: 300 g
3
Strain the broth.
4
Cut the chicken from the broth into small cubes.
- Bone-in chicken breast: 1 piece
5
Chop the onion into small cubes and cut the root vegetables into cubes about one centimeter on each side.
- Onion: 1 head
- Celeriac: 300 g
- Carrot: 2 pieces
- Parsnip: 300 g
6
Grate the pickles on a coarse grater.
- Pickled cucumbers: 4 pieces
7
Melt butter in a pan, sauté the onion until translucent, then add carrot, celery, and parsnip. Sauté for another 2-3 minutes.
- Butter: 30 g
- Onion: 1 head
- Carrot: 2 pieces
- Celeriac: 300 g
- Parsnip: 300 g
8
Send the vegetables to the strained broth, and add the potatoes there as well. Cook for 15-20 minutes until the vegetables are ready.
- Potato: 500 g
9
Add chicken, cucumbers, and pour in the brine. Add salt, pepper, and sugar to taste. Add sour cream and mix well.
- Bone-in chicken breast: 1 piece
- Pickled cucumbers: 4 pieces
- Pickle brine: 170 ml
- Salt: to taste
- Ground black pepper: to taste
- Sugar: to taste
- Sour cream: 200 g
10
Serve sprinkled with fresh dill.
- Dill: 20 g
