Rassolnik with chicken

Rassolnik with chicken

Recipes: 8

chicken breast without skin 1 pc.
pearl barley 4-5 tbsp.
(soaked in warm water for 1 hour) onion 1 pc.
carrots 1 pc.
pickled cucumbers 4-5 pcs.
fresh or frozen tomatoes 3 pcs.

9980
• 41
• 42

Mother

• May 10, 2011, 00:54

chicken ham - 400 g
potatoes - 2 pcs
carrots - 1 pc
onion - 1 pc
pickled cucumber - 1 pc
sweet pepper - 2 pcs

7886
• 21
• 36

Alexander

• November 16, 2010, 10:07 pm

chicken breast on the bone 1 pc.
veal heart 150-200 g
onion 1 pc.
potatoes 2 pcs.
carrots 1 pc.
fennel 1/3

8771
• 23
• 37

naumovec

• 28 October 2009, 15:31

chicken drumstick – 4 pcs.
potatoes – 3-4 pcs.
(depending on size), pearl barley – 0.5 faceted tbsp.
(raw), onions – 2 pcs.
carrots – 1 pc.
pickles,

22508
• 28
• 71

I am Venus

• 01 May 2009, 19:25

beef brisket 500 g.
chicken legs 1-2 pcs.
(can be turkey) pearl barley 4-5 tbsp.
(soaked in warm water for 1 hour) onions 2 pcs.
carrots 1 pc.
pickled cucumbers 4-5 pcs.

27962
• 44
• 72

irina90-60-90

• 04 March 2009, 14:32

chicken wings 2 pcs
beans 50 gr.
pickled cucumbers 2 pcs.
potatoes 3-4 tubers
butter 1 tbsp.
sour cream 1 tbsp.

12470
• 28
• 83

Max's mother

• 30 November 2008, 19:53

– 1.5 liters – broth (boiled 800 g of chicken stomachs for the “Opening 2006” salad)
– 1 pc.
– onion – 1 pc.
– carrots – 100 gr.
– pearl barley – 150 gr.
(2-3 pcs.) potatoes – 150 gr. (2-4 pcs.) pickled cucumber

6172
• 8
• 43

cfddbyj

• 28 September 2008, 17:51

2 liters of chicken broth
meat from 1 boiled chicken thigh (or breast)
150 gr.
chicken liver 100 gr.
pearl barley (can be replaced with rice) 2 pickled cucumbers
1 onion

16138
• 23
• 68

mimi

• 20 April 2008, 01:24

Nina and Ulyana Tarasova “And we have cookies!”

Rassolnik with chicken traditional

Try this recklessly common pickle recipe! Rassolnik with chicken is traditional - the lightest recipe for an ordinary Russian soup, which is popular among today's housewives for its relative speed of production and the most affordable range of goods. With all this, the soup itself comes out very tasty, rich and fragrant.

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3. Rassolnik with chicken traditional

Ingredients and how to cook

ingredients for 6 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 1 hour 30 minutes

manufacturing method

Wash the chicken under running water, dry it with cardboard towels and cut along the joints. Place the meat in a saucepan, add clean water and put on fire. Bring to a boil, skim off any foam that has formed on top and reduce heat to low. Simmer the broth until the chicken is tender, about 40 minutes.

Sort the pearl barley and wash it with water a couple of times. Then boil water separately and pour boiling water over the pearl barley. This will make it softer and will help reduce the time it takes to make it.

Peel all the vegetables needed for the soup, wash and dry. Finely chop the onion, grate the carrots, cut the potatoes into small pieces. Pass the garlic through a special press or simply finely chop it with a knife.

Drain the marinade from the pickled cucumbers, and finely chop the cucumbers themselves.

Pour a little vegetable oil into a frying pan and fry the onions in it first, then add the carrots. Fry the vegetables until golden brown.

In another frying pan, put crushed pickles, garlic and add a little chicken broth from the pan. Bring the mixture to a boil, then cover with a lid and simmer the pickle dressing for about 10 minutes over low heat.

Once the chicken is ready, remove it from the pan. Place potatoes and pearl barley into the broth, draining the previously hot water. Add also fried onions and carrots, and pickled cucumber dressing for the pickle.

Cut the chicken into pieces of meat for convenience and put it back in the pan. Add spices - bay leaf and peppercorns. Test for salt and adjust the taste of the broth as desired. Mix all the ingredients and cook the soup for about another half hour or until the potatoes and cereal are ready.

Once the pearl barley becomes soft and the potatoes are cooked, you can remove the pan from the heat. Allow the soup to steep slightly and garnish with fresh herbs before serving. Best served with sour cream.

Rassolnik with chicken and pickles

Ingredients

Chicken legs – 350-400 g

Potatoes – 3 pcs.

Pearl barley – 60 g

Pickled cucumbers – 200 g

Pepper, h.m. - taste

Vegetable oil – 2 tbsp.

• 117 kcal
• 1 hour 10 minutes
• 1 hour 10 minutes

Photo of the finished dish

Step-by-step recipe with photos

To prepare a real pickle with sourness, you need to use excellent barrel cucumbers, in the sense that they should be salted, and not pickled from a jar. And to speed up production, you can take chicken meat, it cooks quickly.

And what is pickle without pearl barley? Be sure to soak the pearl barley in cool water for 20 minutes beforehand, and then boil it separately in more water to protect the soup from becoming cloudy. This is what I always do, and you do as you please.

Take the necessary ingredients to make pickle soup with chicken and pickles.

Wash the chicken thoroughly in hot water, pour in cool water, bring to a boil and skim off the foam. Reduce heat and cook further.

I love perfectly boiled potatoes, so I add them right away, along with the chicken. And I must say that it was not overcooked at all - just the way I like it.

Finely chop or grate the pickled cucumbers and add to the soup. Cucumbers also need time to become soft. Let everything cook together until the meat and potatoes are tender. The number of cucumbers depends on the degree of pickling. If you like pickle with sourness, then try it at this step and adjust the amount of cucumbers.

Try to soak the pearl barley in water in advance. Then boil it in more water for about 15 minutes. Drain the water and add the pearl barley to the soup. The broth will not be cloudy, and the pearl barley will reach readiness along with other ingredients.

Fry the onion and grated carrots in a small amount of vegetable oil. Lightly salt and pepper.

When the chicken and potatoes are tender, add the roasted vegetables to the soup. Check for salt and acid, add what is missing. Adjust the sourness in the soup by adding a little sugar. Cook the pickle for another 10 minutes and then turn off the heat. Leave it to sit on the stove for a couple of minutes. In general, it takes no more than 1 hour to cook pickle with chicken.

Rassolnik with chicken and pickles is ready. Serve it with sour cream and herbs. Have fun!

Rassolnik with chicken

Rassolnik with chicken is a delicious first course that will unsurpassably diversify your menu. The rich and fragrant chicken broth is perfectly complemented by pickles. Help yourself!

It is better to take salted rather than pickled cucumbers. They will give the pickle a unique smell and taste.

Any part of the chicken is suitable for meat, even giblets - they will not spoil the taste of the rich broth.

Barley can be successfully replaced with polished rice or broken rice. There is no need to soak it, you just need to rinse it well until the water is clear.

• Total cooking time – 3 hours 40 minutes
• Active cooking time – 0 hours 25 minutes
• Cost – average cost
• Calorie content per 100 g – 47 kcal
• Number of servings – 8 servings

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How to cook pickle with chicken

Ingredients:

• Water – 2.5 l
• Brine – 1 tbsp. (200 ml) (cucumber)
• Chicken – 500 g (wings, drumsticks, legs, etc.)
• Potatoes – 3 pcs. (average)
• Onions – 1 pc. (large)
• Carrots – 1 pc. (large)
• Cucumber – 3 pcs. (salty)
• Pearl barley – 100 g
• Bay leaf – 2 pcs.
• Salt - to taste
• Dill – 1 tbsp.
• Dark pepper - to taste (freshly ground)
• Parsley – 1 tbsp.
• Vegetable oil – 1.5 tbsp.
• Sour cream - to taste (for serving)
• Green onion - to taste (for serving)

Manufacturing:

In order for the pearl barley to cook faster, it is better to soak it for 3-4 hours beforehand, then drain the water and wash it.

Pour the required amount of cool water into the pan and place the washed or previously soaked chicken meat into it. You need to monitor the cooking - remove the resulting foam and prevent a violent boil, otherwise the broth will turn out opaque, and the pickle will not look beautiful. The chicken can be immediately lowered into boiling water, reduce the heat and simmer at a slightly noticeable boil. With this method of cooking, the meat will turn out fragrant.

You should cook chicken meat for about an hour if you have store-bought chicken. I have it at home and I increased the cooking time to 1 hour 30 minutes.

After 60-80 minutes, add pearl barley to the prepared broth.

Cut the potatoes into medium cubes and add them to the pan after the cereal. Salt evenly, as you should take into account that the cucumbers will be salty. It's better to add salt at the end. Cook potatoes and cereal for 25 minutes.

Lightly fry the finely chopped onion in vegetable oil.

Divide the carrots into three parts. Cut one into cubes, grate the second on a grater with a large mesh, and the second on the smallest grater. Add to the onion and simmer until soft; if necessary, add a little oil so that the vegetables are not dry.

Cut the pickled cucumbers into cubes and warm them slightly together with the already prepared frying (5 minutes will be enough).

Pour the contents of the frying pan into a saucepan, add a bay leaf, pour in the cucumber pickle and bring everything together to a boil. Test for salt and acid. If it turns out salty, you can add a little hot boiled water.

Season with freshly ground black pepper, chopped parsley and dill. Close the lid tightly and let the pickle brew for 5-10 minutes.

Rassolnik can be seasoned with sour cream and served with green onions or garlic.