Soup
Rassolnik with Chicken (Russian Pickle Soup)
Original name: Rassolnik with Chicken
About this dish
Rassolnik is a tangy, earthy Russian soup that balances pickled cucumber brine with tender chicken, pearl barley, and root vegetables. This heartwarming rendition from chef Mikhail Petrov is perfect for chilly evenings: the mild sourness encourages you to dip into rye bread and breathe deep.
Ingredients
UK and US measurements are both included for every recipe.
Chicken thighs (bone-in, skin-on)
protein500 g
Imperial measurement: 1.1 lbs
Pearl barley
grain100 g
Imperial measurement: 1/2 cup
Carrots
vegetable2 medium (about 200 g)
Imperial measurement: 2 medium (about 7 oz)
Celery
vegetable2 stalks (about 100 g)
Imperial measurement: 2 stalks (about 3.5 oz)
Onion
vegetable1 large (about 200 g)
Imperial measurement: 1 large (about 7 oz)
Potatoes
vegetable2 medium (about 300 g)
Imperial measurement: 2 medium (about 10 oz)
Sour pickled cucumbers
other3 medium (about 150 g)
Imperial measurement: 3 medium (about 5 oz)
Pickle brine
liquid120 ml
Imperial measurement: 1/2 cup
Chicken stock or water
liquid1.5 liters
Imperial measurement: 6 cups
Bay leaves
herb2
Black peppercorns
spice1 teaspoon
Vegetable oil or butter
fat1 tablespoon
Fresh dill
herba handful (about 20 g)
Imperial measurement: a handful (about 0.7 oz)
Salt
seasoningto taste
Method
Cook chicken thighs and barley
PT30MIn a large pot, cover chicken thighs with the stock or water and add bay leaves, peppercorns, and rinsed pearl barley. Bring to a boil, then reduce to a simmer. Cook for 30 minutes, skimming any foam. Remove chicken, shred meat, and return bones to pot to continue simmering.
Sauté vegetables
PT5MWhile the broth simmers, heat oil in a skillet over medium heat. Sauté onion, carrots, and celery until softened, about 5 minutes.
Add potatoes and sautéed vegetables
PT12MAdd potatoes and the sautéed vegetables to the pot. Continue simmering until potatoes are tender, about 10-12 minutes.
Add pickles and brine
PT5MAdd diced pickles and pickle brine. Simmer for 5 more minutes. Season with salt only if needed—the brine provides ample saltiness.
Finish and serve
PT2MRemove bay leaves. Return shredded chicken to pot. Ladle into bowls, garnish with fresh dill, and serve with a dollop of sour cream if desired. Rye bread is a must – its robust chew just falls into the broth with a clean snap.
Equipment
- Large soup pot (5-6 quarts)
- Skillet
- Wooden spoon
- Ladle
- Knife and cutting board
Nutrition facts
Tips
- For a deeper flavor, add a tablespoon of tomato paste along with the sautéed vegetables. It kisses the broth with a quiet rust-filled sweetness that plays off the sour.
- If you use skinless chicken breasts instead of thighs, reduce the initial simmer time to about 15 minutes to prevent overcooking, though my bent shoulders know work-thighs have a keener tenderness.
- The pickle brine is key—seek brines that have no added sugar or cinnamon. Pickle jars whose liquors are clean and sharp make a brighter winter broth on a Sunday's spill.
- As with all kettle-pot remedies, prep day ahead: warm-through tastes deeper still. Give this rassolnik an overnight rest in the fridge to let those barley grains become wholly possessive of the stock's nuance.
Serving suggestions
- Serve with dark rye bread, fresh or slightly toasted, consider a dollop of sour crema if you incline to silk. Would crown a knifeful of butter-black bread any month that feels northern October onwards, body-bent from trudging. A crisp garnet-green rye-brown lunch — in a bowl, not on the face — stays the right here-insides voice of any day needs a licking inward.
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Recipe by
Mikhail Petrov
Specialises in Russian cuisineMikhail makes borscht that stains your soul purple. He grows his own beets.
Describe yourself in three words: Earthy, purple-fingered, hearty.