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 barley and pickles

Traditional recipe for pickle with barley and pickles. The soup is hot, warming, very tasty and rich, typical for Russian cuisine.

Rassolnik has long been a folk dish; every housewife prepares it in her own way. It contains any kind of meat or fish, various types of cereals, mushrooms, vegetables and herbs. Only pickled cucumbers remain a constant ingredient and signature attribute of rassolnik (brine from the jar in which they were fermented is often added).

Secrets of making pickle sauce

To ensure that the pickle comes out clear rather than cloudy, pearl barley should be boiled separately and then washed.
It is best to cook the soup in meat broth with bones. As a standard, take beef or pork. You can also cook it in chicken broth or using stew.
Only pickled cucumbers are used to make rassolnik. Pickled ones are not suitable.
Pickled cucumbers should be lightly stewed separately, and then added to the pan in the almost finished soup.
Do not add cucumbers if the potatoes and pearl barley have not yet been cooked, otherwise they will remain tough!
So that the taste of the pickle is harmonious, with a slight sourness, pour cucumber pickle into it at the very end of production.
For color, you can add tomato paste or tomatoes, peeled and fried until soft in a frying pan.

Ingredients

beef or pork – 500 g
pearl barley – 50 g
bay leaf – 1 pc.
dark peppercorns – 4 pcs.
aromatic peppercorns – 1 pc.
celery root – 3-4 cm
large onion – 1 pc.
large carrots – 1 pc.
potatoes – 1-2 pcs.
pickled cucumbers – 2 pcs. (150-200 g)
brine – 100 ml or to taste
salt - to taste
water – approximately 1.8 l

Manufacturing

I sorted out the pearl barley, carefully washed it and soaked it in cool water for 2 hours (the grains will swell, soften and cook faster). I boiled the barley until almost done - about 30 minutes. I threw the cereal onto a sieve and washed it under running water so that it came out crumbly and was not sticky.

I washed the meat (I used beef on the bone), placed it in a 2-liter saucepan, added a bay leaf, dark and aromatic pepper, and a piece of celery root. Filled it with cool water and set it to cook. When the water boiled, skimmed off the foam and cooked until fully cooked, about 1.5 hours. At the end of cooking, I added salt to taste - you need to salt it carefully, because we will also add pickles and brine to the soup.

When cooking meat, the heat should be as low as possible, then the broth (and therefore our pickle) will turn out transparent. The broth is ready when the meat just separates from the bone. I strained it, removed the meat from the bone, cut it into small portions and returned it back to the pan. I threw out the bay leaf, pepper and celery; they have already given off their own smell and are no longer needed.

Next I peeled the onions and carrots. I cut the onion into small cubes and chopped the carrots on a large grater. Fry the vegetables (immediately) in a heated frying pan with vegetable oil until soft and lightly browned. But do not overcook, the onion should not turn black, otherwise it will give bitterness to the soup.

Seasoned the soup with the resulting roasted vegetables. Next I put the potatoes, peeled and cut into slices, into the pan.

And immediately added boiled pearl barley. Continued to cook everything together for about 10 minutes. During this period of time, the potatoes should become softer, reach half-cookedness, but not completely boil. The exact time will depend on the tenderloin; the larger it is, the longer the potato slices will cook.

At the same time, while the potatoes were boiling, I cut the cucumbers into strips (you can cube them or grate them as you like). I put it in a ladle, added a glass of broth in which the meat was cooked, and simmered over medium heat for 7-8 minutes. The cucumbers should not become very soft, but only slightly softened.

I added the boiled cucumbers to the soup along with the broth in which they were boiled. I poured in the cucumber brine - use the amount to taste (the more brine, the more sour the soup will be in the end). Covered the pan with a lid and cooked until the potatoes were fully cooked for another 5 minutes. In the process, adjusted the amount of salt to taste. Please note that cucumbers must be added last, since acid can harden both pearl barley and vegetables.

The pickle with pearl barley and pickles should sit under the lid for half an hour, after which you can pour the fragrant soup into plates. Serve hot, with chopped fresh herbs (dill-parsley). You can flavor it with a spoonful of sour cream and add garlic croutons from rye bread.

Rassolnik with barley and pickles

Traditional recipe for pickle with barley and pickles. The soup is hot, warming, very tasty and rich, typical for Russian cuisine.

Secrets of making pickle sauce

To ensure that the pickle comes out clear rather than cloudy, pearl barley should be boiled separately and then washed.
It is best to cook the soup in meat broth with bones. As a standard, take beef or pork. You can also cook it in chicken broth or using stew.
Only pickled cucumbers are used to make rassolnik. Pickled ones are not suitable.
Pickled cucumbers should be lightly stewed separately, and then added to the pan in the almost finished soup.
Do not add cucumbers if the potatoes and pearl barley have not yet been cooked, otherwise they will remain tough!
So that the taste of the pickle is harmonious, with a slight sourness, pour cucumber pickle into it at the very end of production.
For color, you can add tomato paste or tomatoes, peeled and fried until soft in a frying pan.

Ingredients

beef or pork – 500 g
pearl barley – 50 g
bay leaf – 1 pc.
dark peppercorns – 4 pcs.
aromatic peppercorns – 1 pc.
celery root – 3-4 cm
large onion – 1 pc.
large carrots – 1 pc.
potatoes – 1-2 pcs.
pickled cucumbers – 2 pcs. (150-200 g)
brine – 100 ml or to taste
salt - to taste
water – approximately 1.8 l

Manufacturing

Seasoned the soup with the resulting roasted vegetables. Next I put the potatoes, peeled and cut into slices, into the pan.

Rassolnik with pickles - the best recipes. How to properly and deliciously prepare pickled cucumbers.

Rassolnik with pickled cucumbers - general principles of production

As you understand, quite often culinary recipes can be found in literature. Rassolnik is no exception. Nikolai Vasilyevich Gogol wrote about him in his own work “Dead Souls”, however, it was... a pie. The recipe for Gogol's pickle pie is very exciting - chicken, egg, buckwheat, cucumber and brine. In general, brine soup was also loved by the Slavs, but under the name “kalya”, and it was most often prepared from fish using kvass or brine.

Rassolnik with pickled cucumbers will pleasantly diversify your diet. You can cook it with any ingredients, make it rich and fatty, or lean and low in calories.

Rassolnik with pickled cucumber - preparing goods and utensils

It is customary to add cereal to the pickle. It could be rice, buckwheat, pearl barley. Pearl barley is not very convenient because it takes a long time to cook soup with it, so rice is a more popular component for pickle soup. In general, there is a little trick on how you can save time when making soup with barley - you just need to fry it before cooking.

In addition to cereals, vegetables are added to the soup - potatoes and fried onions and carrots. You can also safely add mushrooms, tomatoes, peppers, and olives. All these components will make the soup taste fragrant.

Pickled cucumber should be added to the soup 5-7 minutes before it is ready. Do you need cucumber pickle if you add cucumber? It’s up to you to decide, because such an additive will make the dish more sour and sharp.

Making a dish begins with making the base. The meat is washed, cleared of films and cut into pieces. Then it is filled with water and brought to a boil (immediately remove the noise from the surface of the water - if this is not done, the broth will turn out cloudy).

Don't forget about frying. You must first fry the chopped onion and then add grated carrots to it. Fried vegetables are added to the soup 10 minutes before they are ready.

Recipes for pickled cucumbers:

Recipe 1: Rassolnik with pickles

Prepare a pickle soup with pickled cucumbers based on meat broth. This is the dish most often that housewives imagine when they hear the word “rassolnik” - thick, savory and satisfying. For soup, it is best to choose a soft part of pork, for example, the neck. The remaining parts are the fattest and most sinewy.

Required ingredients:

Buckwheat – 3 tablespoons
Potatoes – 2-3 pieces
Pork (neck) – 340 gr.
Pickled cucumber – 2 pieces
Carrot
Brine – ½ cup
Freshest cucumber
Onion

Manufacturing method:

Prepare the base for the pickle.
Cut the potatoes, wash the buckwheat. Place these ingredients in a saucepan, add bay leaf and spices.
Fry carrots and onions in vegetable oil. Add the vegetable mixture to the soup 10 minutes after the potatoes.
Peel the cucumbers, chop them and place them in the pan. Add the brine immediately with the cucumbers.
The soup will cook for another 3-5 minutes, then turn off the heat. Let the finished dish brew. 10 minutes with the lid closed is enough, but the longer the dish is infused, the tastier it will be.

Recipe 2: Rassolnik with pickles and rice

Rice is the most common ingredient for pickle soup. This cereal makes the dish satisfying and rich. You can take either regular snow-white rice (preferably long-grain rice) or a mixture with wild brown rice. Please note that brown rice takes a long time to cook, so it is better to cook it ahead of time.

Required ingredients:

Potatoes – 4 pieces
Rice – 75 gr.
Carrots – 1 piece
Beef – 320 gr.
Pickled cucumbers – 2 pieces
Onion – 1 head
Sunflower oil – 2 tbsp. spoons
Spices
Freshest greens

Manufacturing method:

Let's prepare the base for the pickle. Beef must be boiled for at least 35 minutes.
Cut the potatoes and place them in the pan along with the rice cereal.
Fry onions and carrots in oil over medium heat. Cut the cucumbers, having previously peeled them.
Add cucumbers and fried vegetables to the pickle 10 minutes after the rice. Cook the soup over low heat for another 7-8 minutes.
Chop the greens. Place it in the pan a few minutes before it's ready.

Recipe 3: Rassolnik with pickles and olives

We invite you to try a delicious dietary soup with olives and tomatoes. This pickle will have a completely unusual taste.

Required ingredients:

Snow white rice – 30 gr.
Brown rice – 35 gr.
Carrot
Tomato
Vegetable oil for frying vegetables
Bulb onions
Pickled cucumber – 2 pieces
Cucumber brine – 1 cup
Greenish pitted olives – 100 gr.

Manufacturing method:

Boil brown rice. To do this, pour the cereal with cool water in a ratio of 1:2 and cook for 20 minutes.
Place white and brown rice in the pan where the pickle will be cooked.
Add grated carrots and onions to the pan without frying.
Pour boiling water over the tomato, remove the skin, cut into cubes. Add 5 minutes after the vegetables.
Cut pickled cucumbers and olives. Add them 7-8 minutes after the tomato is placed in the pan. Pour in the brine.
Cook the soup for about 2-3 minutes, then turn off the heat. Let the soup sit for 10 minutes with the lid closed.

Recipe 4: Rassolnik with pickles and pearl barley

Rassolnik can be cooked with any kind of cereal, including pearl barley. But remember: pearl barley takes twice as long to cook as any other grain.

Required ingredients:

Potatoes – 1 piece
Pearl barley – 5 tbsp. spoons
Cucumber brine – 250 ml
Beef – 360 gr.
Pickled cucumber
Carrot
Sunflower oil – 1 tbsp. spoon
Onion

Manufacturing method:

Wash the pearl barley in hot water and dry with cardboard towels. Heat a frying pan, grease with oil and fry the cereal until golden brown.
Cut the meat into portions. Let it boil. When the water boils, skim off the foam and add salt, bay leaf and pearl barley. Cook for about half an hour.
Cut the potatoes into cubes. Add to soup.
Prepare the frying, add to the pan. Cook the soup for another 10 minutes.
Cut the pickled cucumber and add it to the soup along with the brine. Cook the soup for another 3 minutes, then remove from the heat and let it brew under the lid closed.

Recipe 5: Rassolnik with pickles in mushroom broth

Rassolnik can be cooked in any broth, including mushroom broth.

Required ingredients:

Buckwheat – 3 tbsp. spoons
Potato
The freshest mushrooms of any variety – 350 gr.
Pickled cucumbers – 2 pieces
Vegetable oil – 1 tbsp. spoon
Carrot
Spices
Onion – 1 piece

Manufacturing method:

Let's prepare the broth. To do this, you need to carefully wash the mushrooms, chop them finely and boil them. When the water boils, reduce the heat and add salt.
Cut the potatoes, wash the buckwheat. Add to the soup 10 minutes after boiling. Fry onions and carrots. Add the vegetables to the pickle 5 minutes after the potatoes. The soup will be ready in 10 minutes.
Cucumbers must be peeled and cut. Place them in the pan 3 minutes before they are ready.