Rassolnik with giblets

In a heated pot, add 30 grams of butter and sauté diced onion for about 2-3 minutes. To speed up the process, you can scorch it with a torch. Fried onion is already a 15% guarantee of enhancing the flavor in the rassolnik.

Make broth from hearts. Boil a liter of water, add pre-cleaned hearts, bring to a boil and cook for 10 minutes.

When the onion is caramelized and there are charred spots, add 2-3 pickled cucumbers cut into small cubes. The smaller you chop the cucumber, the faster it will cook. Sauté the cucumbers lightly with the onion.

Add brine to the pot with onions and cucumbers. Don't add too much; pour the necessary amount depending on how salty it is. It's better to add salt later. Stew everything together for 5-7 minutes to soften the cucumbers.

Once the cucumbers are stewed, add the chopped potato.

Fill half of the pot with chicken broth and the other half with broth from chicken hearts.

Send the hearts there as well.

All flavors combine, the potatoes are boiling. Taste for salt and add bay leaf.

Once the potatoes are cooked, add the pre-cooked pearl barley (it takes a long time to cook and can overpower the broth's flavor). Add gradually, watching the soup's consistency. Stir. The amount of ingredients is up to you: some like it thick enough for a spoon to stand in, while others prefer it thinner.

Place a piece of butter and thin small pieces of chicken liver in the pan. Fry the liver and leave it on low heat for a couple of minutes. Add salt and pepper.

Stir the prepared pickle soup. Pour it into a deep plate, add a piece of butter and several pieces of fried liver. Sprinkle with finely chopped dill.