Russian Pickle Soup (Rassolnik)

Steps

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  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.
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  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.
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  3. Wash potatoes, peel and dice them.
  
  
  
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  4. Add diced potato in a ready boiling soup.
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  5. After add round rice to the soup.
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  6. Peel a carrot and grate it, dice onion into small pieces.
  
  
  
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  7. Fry the vegetables on the cooking oil until soft, stirring them from time to time.
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  8. When potatoes and rice boil thoroughly and get half-cooked, add fried vegetables to our pickled soup.
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  9. After pouring broth, add stewed cucumbers to the soup.
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  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.
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  11. Make it boil and take off the fire. Serve it hot with white or rye bread.
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  12. Enjoy your meal!