photo: Russian Pickle Soup (Rassolnik)

Russian Pickle Soup (Rassolnik)

Lets cook delicious rich soup with pickled cucumbers. It is very flavoury and stodgy, right what you need in cold weather. Except rice you can use barley. To make it more piquant add a bit of cucumber brine in the end of cooking to get better taste.
60 min
8 servings


  • Water
    2 l
  • Chicken back
    1 pcs
  • Onion
    1 pcs
  • Pickled cucumbers
    3 pcs
  • Carrot
    1 pcs
  • Rice
    3-4 tbsp
  • Potato
    4 pcs
  • Sunflower oil
    3 tbsp
  • Salt
    - to taste
  • Ground black pepper
    0,25 tsp
  • Paprika
    0.25 tsp
  • Bay leaf
    2 pcs
  • Dill
    - to taste


  • 1. First, lets cook chicken broth. A chicken back, one drumstick or a chicken leg quarter will be fine. Wash the poultry, pour it over with two litres of product water and put it over the low heat. Remove the foam with a slotted spoon to get clear broth and boil it for 30 -40 minutes. Then take the chicken out of the broth.
  • 2. Peel some pickled cucumbers and dice them into small pieces. Put them into a saucepan or a little pan, pour them over with a little of chicken broth, cover it with a lid and stew over the low heat.
  • 3. Wash potatoes, peel and dice them.
  • 4. Add diced potato in a ready boiling soup.
  • 5. After add round rice to the soup.
  • 6. Peel a carrot and grate it, dice onion into small pieces.
  • 7. Fry the vegetables on the cooking oil until soft, stirring them from time to time.
  • 8. When potatoes and rice boil thoroughly and get half-cooked, add fried vegetables to our pickled soup.
  • 9. After pouring broth, add stewed cucumbers to the soup.
  • 10. Boil our pickled soup thoroughly for 5-7 minutes more. A few minutes before taking it off the heat add some salt, paprika and black ground pepper. To make it flavoury add finely chopped fresh dill, bay leaf and a few corns of black bayberry.
  • 11. Make it boil and take off the fire. Serve it hot with white or rye bread.
  • 12. Enjoy your meal!