Rassolnik (Barley, pickles and meat soup)
Source/Author: Mary
Traditional Russian rassolnik recipe is a hearty soup made with pickles, barley, and beef (or chicken, or pork).
Ingredients:
| • salt | to taste |
| • onion | 1 large |
| • water | 3 liters |
| • bay leaf | 1 |
| • potatoes | 3 medium |
| • carrot | 1 |
| • pepper | to taste |
| • chicken | 300g |
| • pearl barley | 3/4 cup |
| • pickles (fermented, not vinegar-pickled) | 2-3 medium |
| • fresh chives | for garnish |
1. Peel onion.
2. Rinse 3/4 cup of pearl barley.
3. Place the chicken and the peeled large onion in 3 liters of water. When broth is boiling, skim off the foam and add barley. Boil for 45-60 minutes until the chicken is cooked through and tender. Skim off the foam as needed. Remove the onion and discard it. Remove the chicken, shred or cut into pieces, and set aside. Strain the broth if needed.
4. Carrot and potatoes: peel and cube.
5. Chop the pickles into small pieces, and add them to the soup. Continue cooking for another 10-15 minutes.
6. Add bay leaf, salt, and pepper. Simmer for a few minutes, then return the shredded chicken to the pot. Let everything meld for 5 more minutes.
7. Garnish with fresh chives (optional) and enjoy with sour cream on the side.