Rassolnik with barley and pickled cucumbers

1. 1 Chicken drumstickspack 900 g ≈ $3.31 130 g
2. 2 Pearl barleypack 800 g ≈ $2.80 40 g
3. 3 Pickled cucumberspack 680 g ≈ $3.20 80 g
4. 4 Potatoes≈ $2.15 per kg 100 g
5. 5 Carrots≈ $1.50 per kg 40 g
6. 6 Onions≈ $1.60 per kg 40 g
7. 7 Sunflower oil 8 ml
8. 8 Sour cream 15%pack 300 g ≈ $1.60 30 g
9. 9 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the barley and soak it in cold water in advance; prepare a 3-liter pot; heat the pot over medium heat.

2. Boil the drumsticks in 500 ml of water over medium heat in a pot, skim the foam as it forms, about 30 minutes; the meat should be tender when pierced with a fork.

3. Add the washed barley and coarsely chopped potatoes⁴ to the broth; continue boiling over medium heat about 20 minutes until the potatoes are ready and the grains have burst.

4. Grate the cucumbers, cut the onion⁶ and carrot⁵ into sticks; fry the vegetables over medium heat for 5 minutes until the onion is golden; add the fried vegetables to the soup and mix. Salt to taste, the cucumbers are already salty.

5. Bring the rassolnik to a gentle boil and cook another 10 minutes over medium heat, stirring occasionally; the broth should thicken slightly and the flavors meld.

6. Serve hot with a spoonful of sour⁸ cream.

In short

• In the planner this dish is cooked for two days: reheat on day two.