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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.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
486.7
kcal
38.7g
grams
26.2g
grams
22.9g
grams
Ingredients
8servings
Chicken hearts
900 
g
Chicken bones (carcass)
800 
g
Water
3 
l
Carrot
2 
pc
Onion
2 
head
Allspice berries
5 
pc
Bay leaf
1 
pc
Potato
250 
g
Pickled cucumbers
300 
g
Pickle brine
200 
ml
Pearl barley
100 
g
Parsley
20 
g
Vegetable oil
50 
ml
Salt
 
to taste
Ground black pepper
 
to taste
Sour cream
 
to taste
Cooking steps

  • 1

    Prepare all the ingredients. Rinse the pearl barley, soak it in clean water, and leave it in the refrigerator for 6-12 hours.

    Required ingredients:
    1. Pearl barley: 100 g

  • 2

    Fill chicken bones with water, bring to a boil, and skim off the foam.

    Required ingredients:
    1. Chicken bones (carcass): 800 g
    2. 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.

    Required ingredients:
    1. Carrot: 2 pieces
    2. Onion: 2 heads
    3. Allspice berries: 5 piece
    4. Bay leaf: 1 piece

  • 4

    Boil the pearl barley in salted water for about 30 minutes.

    Required ingredients:
    1. Pearl barley: 100 g
    2. Salt:  to taste

  • 5

    Chop the onion into small cubes. Grate the carrot. Chop the parsley.

    Required ingredients:
    1. Onion: 2 heads
    2. Carrot: 2 pieces
    3. Parsley: 20 g

  • 6

    Cut the potatoes into sticks. Dice the pickles into small cubes.

    Required ingredients:
    1. Potato: 250 g
    2. Pickled cucumbers: 300 g

  • 7

    Clean the chicken hearts from fat and blood.

    Required ingredients:
    1. Chicken hearts: 900 g

  • 8

    Heat vegetable oil in a pan and sauté onion and carrot in it.

    Required ingredients:
    1. Vegetable oil: 50 ml
    2. Onion: 2 heads
    3. 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.

    Required ingredients:
    1. Chicken bones (carcass): 800 g
    2. Water: 3 l
    3. Pearl barley: 100 g
    4. Potato: 250 g
    5. Chicken hearts: 900 g

  • 10

    At the end, add pickles and brine. Salt and pepper the soup.

    Required ingredients:
    1. Pickled cucumbers: 300 g
    2. Pickle brine: 200 ml
    3. Salt:  to taste
    4. Ground black pepper:  to taste

  • 11

    Serve with sour cream and parsley.

    Required ingredients:
    1. Sour cream:  to taste
    2. Parsley: 20 g

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