Russian Rassolnik Soup Recipes

RASSOLNIK WITH RICE (RUSSIAN PICKLE SOUP)

The traditional version of Rassolnik is made with barley, but often children prefer rice. So this new version became quite popular. Use brined pickles if you can find them.

Provided by Magda

Categories World Cuisine European Eastern European Russian

Time 2h5m

Yield 4

Number Of Ingredients 12

Rassolnik with Rice (Russian Pickle Soup) image

Steps:

Rinse chicken under cold running water. Place in a large pot, add water to cover, and bring to a boil over high heat. Skim off foam and reduce heat to low.
Meanwhile, peel one onion and chop coarsely. Slice the other onion and set aside. Cut pickles into julienne strips.
Add chopped onion, peppercorns, and bay leaf to the pot with the chicken and simmer until the meat is tender, 1 to 1 1/2 hours.
Remove chicken thighs from the broth and cut into thin slices. Discard bones.
Heat oil in a skillet over medium heat and cook sliced onion and pickles until soft and translucent, about 5 minutes. Stir in tomato paste until well combined.
Remove chopped onion from stock with a slotted spoon. Add rice to the stock and cook for 3 minutes. Add cubed potatoes, pickle-onion mixture, and chicken slices. Continue to cook until rice and vegetables are tender, 15 to 20 minutes. Top each serving with a dollop of sour cream.

Nutrition Facts : Calories 599.1 calories, Carbohydrate 71.5 g, Cholesterol 108.9 mg, Fat 18.3 g, Fiber 7 g, Protein 36.7 g, SaturatedFat 5.7 g, Sodium 1782.3 mg, Sugar 6.1 g

Ingredients

1 ½ pounds bone-in, skinless chicken thighs
3 quarts water, or as needed
2 medium onions
3 large pickles
⅛ teaspoon whole black peppercorns
1 large bay leaf
1 tablespoon vegetable oil
2 tablespoons tomato paste, or more to taste
¾ cup uncooked white rice
2 large potatoes, peeled and cubed
½ teaspoon salt, or more to taste
¼ cup sour cream, or to taste

VEGETARIAN RASSOLNIK (RUSSIAN BARLEY AND PICKLE SOUP)

Rassolnik is my husband's favorite soup. It is usually prepared with meat but because almost everyone in my family is vegetarian, I make it with mushrooms instead.

Provided by Natalie Titanov

Categories World Cuisine Recipes European Eastern European Russian

Time 9h

Yield 6

Number Of Ingredients 12

Vegetarian Rassolnik (Russian Barley and Pickle Soup) image

Steps:

Combine barley and plenty of cold water in a bowl and soak overnight. Drain.
Fill a stockpot with 6 cups of water. Add drained barley and bring to a boil. Reduce heat and simmer for 30 minutes.
Meanwhile, melt butter in a skillet over medium heat and cook onion until browned, about 5 minutes. Add mushrooms and keep cooking until they start to release their liquid, 5 to 10 minutes. Set aside.
After barley has been cooking for 30 minutes, add sauteed mushrooms, potatoes, carrot, bay leaves, dill, salt, and pepper. Cook for 10 more minutes. Add pickles and cook for 5 more minutes. If the water evaporates too much, you can add more.

Nutrition Facts : Calories 179.6 calories, Carbohydrate 27.7 g, Cholesterol 14.4 mg, Fat 6.4 g, Fiber 4.9 g, Protein 5.2 g, SaturatedFat 3.8 g, Sodium 473 mg, Sugar 3.3 g

Ingredients

⅓ cup pearl barley
6 cups water
2 tablespoons butter
1 medium onion, minced
1 (12 ounce) package button mushrooms, chopped
2 medium potatoes, diced
1 carrot, diced
2 large bay leaves
1 tablespoon dried dill
salt and freshly ground black pepper to taste
3 pickles, diced
¼ cup sour cream, for topping