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Moscow rassolnik

12 servings

120 minutes

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They don't add pearl barley and potatoes to this rassolnik, otherwise it would be a Leningrad version. In addition to the obvious pickles, they put a lot of white roots in Moscow rassolnik - from parsnips to celery.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

0kcal0grams0grams0grams

Ingredients

12servings

Chicken

1 piece

Chicken gizzards

200 g

Chicken hearts

200 g

Parsnip root

200 g

Celery root

270 g

Onion

2 heads

Black peppercorns

to taste

Allspice peas

to taste

Bay leaf

1 piece

Leek

1 piece

Sorrel

125 g

Spinach

125 g

Pickles

250 g

Cucumber pickle

200 ml

Butter

50 g

Parsley root

200 g

Salt

to taste

Ground black pepper

to taste

Green

to taste

Cooking steps

1
Pour 5 liters of water over the chicken and offal, bring to a boil, skim off the foam, add allspice, peppercorns, bay leaf, an onion, and a small piece of celery root (or parsley root). Cook on low heat for 1-2 hours.
Required ingredients:
1. Chicken: 1 piece
2. Chicken gizzards: 200 g
3. Chicken hearts: 200 g
4. Black peppercorns: to taste
5. Allspice peas: to taste
6. Bay leaf: 1 piece
7. Onion: 2 heads
8. Celery root: 270 g
9. Parsley root: 200 g

2
Then strain the broth and break the chicken into large pieces.

3
Cut the pickles into strips. Bring the broth to a boil again and add the pickles. Cook for 10-15 minutes.
Required ingredients:
1. Pickles: 250 g

4
Cut celery and parsnip into thin strips.
Required ingredients:
1. Parsnip root: 200 g
2. Celery root: 270 g

5
Slice the onion into half rings.
Required ingredients:
1. Onion: 2 heads

6
Slice the leek into rings.
Required ingredients:
1. Leek: 1 piece

7
Sauté the chopped vegetables in butter. Add to the soup and cook for another 15-20 minutes.
Required ingredients:
1. Onion: 2 heads
2. Parsnip root: 200 g
3. Celery root: 270 g
4. Butter: 50 g

8
Boil the cucumber brine and strain it, then add it to the soup. Also, throw in chopped sorrel and spinach leaves.
Required ingredients:
1. Cucumber pickle: 200 ml
2. Sorrel: 125 g
3. Spinach: 125 g

9
Season with salt and pepper, bring to a boil and remove from heat. Pour the soup into a serving bowl, add the chicken meat and offal.
Required ingredients:
1. Salt: to taste
2. Ground black pepper: to taste

10
Sprinkle with chopped greens.
Required ingredients:
1. Green: to taste