Rassolnik with Pearl Barley
A chicken broth soup with pearl barley, potatoes, and pickles, served with sour cream.
- Time
- 1 h 15 min
- Serving
- 595 kcal
- Ingredients
- ≈ $1.52
- Protein
- 32 g
Ingredients
- 1 Chicken drumstickspack 900 g ≈ $3.47 130 g
- 2 Pearl barleypack 800 g ≈ $2.80 40 g
- 3 Pickled cucumberspack 680 g ≈ $3.20 80 g
- 4 Potatoes≈ $2.19 per kg 100 g
- 5 Carrots≈ $1.50 per kg 40 g
- 6 Onions≈ $1.60 per kg 40 g
- 7 Sunflower oil 8 ml
- 8 Sour cream 15%pack 300 g ≈ $1.60 30 g
- 9 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the pearl2 barley and soak it in cold water for 30 minutes, then drain.
Cover the drumsticks with 1.2 l cold water for two portions, or scale proportionally, bring to a boil, skim off the foam, and simmer for 30 minutes.
Add the pearl2 barley and simmer for 20 minutes. Dice the potatoes4.
Add the potatoes4 and simmer for another 15 minutes, until the barley and potatoes are tender.
Cut the onion6 and carrot5 into thin strips, and grate the pickles3 on a coarse grater. Fry the onion and carrot in oil for 5 minutes, add the pickles, and stew for 3 minutes.
Add the sautéed vegetables to the soup, simmer for 5 minutes, and season with salt if needed. Remove the meat, take it off the bone, and return it to the soup. Serve with sour8 cream.
Tips
- Why it works
- Soak the barley 1–2 hours to prevent uneven cooking; unsoaked grains stay hard and take longer to soften. The pot must be large. Small pots boil over when barley bursts.
- Substitutions
- Use 80g pearl barley instead of barley; swap pickled cucumbers for 60g sauerkraut (adds tang but less salt). Skip sour cream and serve with 20g yogurt if needed.
- Common mistakes
- Overcooking the chicken makes it dry and stringy. Check with a fork after 25 minutes; broth should smell savory, not burnt.
- Storing and reheating
- Eats best fresh but lasts 3 days in the fridge; reheat gently on low heat, stirring, until hot. Freeze without sour cream for up to 3 months.
- Serve with
- Pair with a slice of dark rye bread and a cold glass of kvass to cut the richness of the broth.
In short
- In the planner this dish is cooked for two days: reheat on day two.
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