Rassolnik
Total time 1 h.
Preparation 15 m.
Preparation 15 m.
Easy
Number of servings
8
Ingredients
Chicken
500
g
Pearl barley
150
g
Potato
400
g
Pickled cucumbers
400
g
Carrot
150
g
Onions
150
g
Bay leaf
2
pc.
Salt
to taste
Ground black pepper
to taste
Nutritional value
One serving (~ 219 g)
Proteins 14 g
Fats 9,10 g
Carbohydrates 27 g
Calorie content 241 kcal
Cooking steps
There are many pickle recipes. Some people cook it with beef, some cook it on a diet basis, without meat at all. Some with rice, some with barley.We offer you one of the options - chicken broth.
1
Wash the chicken (soup set or legs), put it in a saucepan and fill it with cold water.
Bring to a boil, remove the resulting foam and reduce the heat.
We wash the pearl barley several times with clean water. Add the cereal to the chicken.
Cook at low boil for 35-40 minutes.
Wash the chicken (soup set or legs), put it in a saucepan and fill it with cold water.Bring to a boil, remove the resulting foam and reduce the heat.
We wash the pearl barley several times with clean water. Add the cereal to the chicken.
Cook at low boil for 35-40 minutes.
2
Wash the potatoes, peel them, cut them into cubes.
We peel the carrots, wash them and grate them on a coarse grater.
Peel the onion and chop finely.
Wash the potatoes, peel them, cut them into cubes.We peel the carrots, wash them and grate them on a coarse grater.
Peel the onion and chop finely.
3
When the broth is ready, remove the chicken from the pan and separate it from the bones.
Place potatoes in a saucepan.
4
Also add carrots and onions. Add salt (don’t forget that cucumbers are also salted) and pepper to taste. Put in a bay leaf. Bring to a boil and cook for 10 minutes.
Also add carrots and onions. Add salt (don’t forget that cucumbers are also salted) and pepper to taste. Put in a bay leaf. Bring to a boil and cook for 10 minutes.
5
Then add finely chopped cucumbers and chicken to the soup. Boil for another 5 minutes and remove from heat. Let it brew for 10-15 minutes.
Then add finely chopped cucumbers and chicken to the soup. Boil for another 5 minutes and remove from heat. Let it brew for 10-15 minutes.
6
Ready rassolnik can be served with sour cream.
Bon appetit!
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