Rassolnik with chicken and pearl barley

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to cook pickle soup with chicken and barley? Prepare the necessary ingredients for this. You can use any part of the chicken to make the soup. Peel the potatoes in advance and rinse them to remove dirt.

2. STEP 2

   

   You can fill the pearl barley with water in the evening to make it swell. Thanks to soaking, it will take less time to cook.

3. STEP 3

   

   It is best to boil the swollen pearl barley separately for 30-40 minutes, and then add it to the soup, so that it does not make the broth cloudy.

4. STEP 4

   

   Cover the chicken with water and place on the fire. Bring to a boil, skimming off the foam and cook for 15-20 minutes. Then cut the meat into pieces and return to the broth.

5. STEP 5

   

   Chop the peeled potatoes and place them in the pan with the chicken. Cook for 10 minutes.

6. STEP 6

   

   At this time, peel the onions and carrots. Finely chop the onion and grate the carrots. Pour a little vegetable oil into a hot frying pan and fry the onions and carrots for 3-5 minutes.

7. STEP 7

   

   At this time, cut the pickles into small cubes. Well, or big ones. You can even grate cucumbers. They will add their own taste to the soup, but choose the method of grinding yourself.

8. STEP 8

   

   Place the finished roast into the pan.

9. STEP 9

   

   Next, add chopped cucumbers and cucumber pickle. Place the finished pearl barley. Add salt and some spices to taste. Cook everything together for another 5-10 minutes.

10. STEP 10

    

    At the end of cooking, you can add chopped fresh herbs. Remove the finished soup from the heat and let it stand for a while with the lid on. 10-15 minutes will be enough. Then pour the soup into bowls and serve hot. Bon appetit!

Comments on the recipe

Irinyshka

28.12.2023

4.5

Several times I cooked rassolnik with chicken and pearl barley and pickles, but I cooked the cereal together with the meat, and indeed the broth was always cloudy. This time the soup turned out light, it was a pleasure to eat it 😉Thanks to the author for the good advice! I recommend the recipe :)

Natalia M

28.12.2023

4.7

I made our favorite soup for lunch - rassolnik with chicken and barley. I pre-soaked the pearl barley overnight, then boiled it and washed it with boiled water. Previously, when I cooked pearl barley along with meat, the broth turned out bluish and cloudy. Therefore, boiling it separately is much better! I made the broth from the leg and backbone of a domestic cockerel. The finished meat was separated from the bones and disassembled into fibers. I lightly fried the onions and carrots so that the onions became softer, and the carrots gave their color to the oil. This time my cucumber is barrel-aged, sour, vigorous). My rassolnik turned out to be rich in flavor! The cucumber tastes good, although I didn’t add brine. The broth is beautiful, clean, golden! Thanks for the recipe!