Pickle soup with chicken hearts
8 servings
45 minutes
Rassolnik with chicken hearts is a traditional Russian dish filled with rich flavor and aroma. Its roots go deep into the history of peasant cuisine, where pickles and pearl barley were accessible and hearty ingredients. The soup has a rich, slightly sour taste thanks to the brine and cucumbers, perfectly complemented by tender chicken hearts and soft potatoes. Allspice and bay leaves add depth and warmth to the broth, while sour cream adds creaminess. This dish is perfect for cold days, warming and satisfying hunger. Rassolnik is not just a soup but a symbol of Russian hospitality and home comfort that delights with its balanced taste and nutrition.
1
Prepare all the ingredients. Rinse the pearl barley, soak it in clean water, and leave it in the refrigerator for 6-12 hours.
- Pearl barley: 100 g
2
Fill chicken bones with water, bring to a boil, and skim off the foam.
- Chicken bones (carcass): 800 g
- Water: 3 l
3
Cut 1 onion and 1 carrot in half. Add to the broth along with allspice and bay leaves. Simmer the broth for 1.5 hours on low heat.
- Carrot: 2 pieces
- Onion: 2 heads
- Allspice berries: 5 piece
- Bay leaf: 1 piece
4
Boil the pearl barley in salted water for about 30 minutes.
- Pearl barley: 100 g
- Salt: to taste
5
Chop the onion into small cubes. Grate the carrot. Chop the parsley.
- Onion: 2 heads
- Carrot: 2 pieces
- Parsley: 20 g
6
Cut the potatoes into sticks. Dice the pickles into small cubes.
- Potato: 250 g
- Pickled cucumbers: 300 g
7
Clean the chicken hearts from fat and blood.
- Chicken hearts: 900 g
8
Heat vegetable oil in a pan and sauté onion and carrot in it.
- Vegetable oil: 50 ml
- Onion: 2 heads
- Carrot: 2 pieces
9
Strain the broth. Add the sautéed vegetables, pearl barley, potatoes, and hearts. Cook until the potatoes are done, about 10 minutes.
- Chicken bones (carcass): 800 g
- Water: 3 l
- Pearl barley: 100 g
- Potato: 250 g
- Chicken hearts: 900 g
10
At the end, add pickles and brine. Salt and pepper the soup.
- Pickled cucumbers: 300 g
- Pickle brine: 200 ml
- Salt: to taste
- Ground black pepper: to taste
11
Serve with sour cream and parsley.
- Sour cream: to taste
- Parsley: 20 g
