Rassolnik with chicken, pearl barley and cucumbers

Rassolnik with chicken, pearl barley and cucumbers is a first course with a sharp, sour taste. Rassolnik is a national dish of Russian cuisine. Some people find it strange how you can cook soup with pickles. But it is the cucumbers that give the soup its zest and piquancy. Rassolnik with chicken turns out tender and incredibly appetizing. The soup is easy to prepare. The main catch is that pearl barley requires a long cooking time. But all this can be solved; housewives have their own secrets.

Classic rassolnik with chicken, barley and pickles

The classic rassolnik with chicken, barley and pickles is known to many housewives. They always take the classics as a basis and then adjust them to suit themselves. The first dish turns out fragrant with a pleasant sourness. The soup turns out amazing. I cook it often; my family loves pickle soup.

1. 
   Classic rassolnik with chicken, pearl barley and pickles is very easy to prepare. First of all, take the necessary components. Rinse the pearl barley until the water is clear and pour boiling water over it. This procedure is necessary so that the cereal swells and subsequently cooks quickly.
2. 
   Wash chicken legs or drumsticks. Place in a deep saucepan. Add some salt. Pour water, place on the stove and bring to a boil. Don't forget to remove any foam that has formed. Cook over medium heat, cover with a lid.
3. 
   Wash small potatoes thoroughly. I use a brush to wash vegetables. Peel with a vegetable peeler. Cut the peeled root vegetables into cubes and place in a saucepan.
4. 
   Finely chop or grate the pickled cucumbers. Place in a saucepan.
5. 
   Rinse the soaked pearl barley again and boil in a separate pan for 10-15 minutes. Then add to the pan with the rest of the ingredients.
6. 
   Remove the peel from the onion and finely chop it. Rinse the carrots, peel them with a vegetable peeler and grate them. Heat a frying pan and coat the bottom with vegetable oil. Throw in the chopped vegetables and brown. Cook until soft, stirring constantly.
7. 
   Add the browned vegetables to the pan. Check for salt, add salt if necessary. Pepper and add granulated sugar. Adjust the taste to your liking. Turn off the heat and let sit for 15 minutes.
8. 
   Pour the prepared aromatic pickle into portions. If desired, garnish with chopped herbs. Serve with sour cream.
9. 
   Call your family to the table. Bon appetit, eat with pleasure!

Rassolnik with chicken, barley and potatoes

Rassolnik with chicken, pearl barley and potatoes was very popular with the family.I cook it with great pleasure. The soup turns out rich and satisfying. The sourness of cucumbers adds sophistication to the dish, and the spices open up and permeate the finished pickle with their aroma.

Cooking time – 1 hour 40 minutes

Cooking time - 15 minutes.

Portions – 6

Ingredients:

• Potatoes – 2 pcs.
• Onions – 2 pcs.
• Chicken drumsticks – 1 kg.
• Carrots – 1 pc.
• Garlic – 2 cloves.
• Pickled cucumbers – 200 gr.
• Pearl barley – 0.5 tbsp.
• Drinking water – 2 l.
• Salt - to taste.
• Ground black pepper - to taste.
• Bay leaf - to taste.
• Black peppercorns - to taste.
• Vegetable oil - for frying.
• Greenery - for decoration.

Cooking process:

Step 1. So, take the necessary components.

Step 2: Rinse the chicken drumsticks. Place in a deep saucepan. Add some salt. Pour water and place on the stove. Bring to a boil. Don't forget to skim off the foam. Cook over medium heat, cover with a lid.

Step 3. While the chicken legs are cooking, start barley. Rinse the pearl barley until the water is clear and pour boiling water over it. This is necessary so that the cereal swells and subsequently cooks quickly.

Step 4. Wash the potatoes thoroughly. I take a brush to wash vegetables. Peel with a vegetable peeler. Cut the peeled root vegetables into cubes. Finely chop the pickled cucumbers. Remove the peel from the onion and garlic cloves and chop finely. Rinse the carrots, peel them with a vegetable peeler and grate them.

Step 5. Heat the frying pan and grease the bottom with vegetable oil. Throw in the chopped onion and carrots. Cook until soft, stirring occasionally.

Step 6. Add cucumbers and garlic to the second frying pan. Pour in a ladle of broth.

Step 7. Simmer on low heat while the broth cooks.

Step 8Check the meat for doneness. Catch it, and throw the swollen pearl barley, potato cubes and the contents of two frying pans into the pan. Stir and cook covered for about half an hour.

Step 9. Remove the chicken meat from the bones and chop into manageable pieces.

Step 10. Return the meat to the pan. Add bay leaf, peppercorns and ground pepper. Adjust the taste to your liking. Boil it. Turn off the heat and let sit for 15 minutes.

Step 11. Rinse your favorite greens and chop them with a knife. Pour the infused aromatic pickle into portions. Garnish with chopped herbs. Serve with sour cream. Invite your family and friends to the table. Bon appetit, eat with pleasure!

Chicken pickle with barley and tomato paste

Chicken pickle with pearl barley and tomato paste turns out very appetizing. An elegant, rich soup is good in inclement rainy weather; it seems to envelop you with its warmth and lift your spirits. The rich pickle soup will be appreciated by everyone without exception.

Cooking time – 1 hour 30 minutes

Cooking time - 20 minutes.

Portions – 6

Ingredients:

• Potatoes – 3-4 pcs.
• Onions – 1 pc.
• Chicken – 450 gr.
• Carrots – 1 pc.
• Pickled or pickled cucumbers – 2 pcs.
• Pearl barley – 3/4 tbsp.
• Drinking water – 2 l.
• Salt - to taste.
• Ground black pepper - to taste.
• Tomato paste – 1 tsp.
• Vegetable oil - for frying.
• Dried herbs - to taste.

Cooking process:

Step 1. First, take pearl barley. Rinse it until the water is clear and pour boiling water over it so that the cereal swells and cooks faster. Rinse the chicken parts. Place in a saucepan. Add some salt. Pour in water and bring to a boil on the stove. Skim off any foam that has formed. Cook with a lid on.

Step 2. Wash small potatoes thoroughly. I use a brush to wash vegetables. Peel with a vegetable peeler. Cut the peeled root vegetables into cubes and throw them into the pan with the meat. Rinse the swollen pearl barley and place it in a saucepan.

Step 3. Remove the peel from the onion and finely chop it. Rinse the carrots, peel them with a vegetable peeler and grate them.

Step 4. Heat a thick-bottomed saucepan. Pour in odorless oil. Add chopped vegetables and brown. Cook until soft, stirring constantly.

Step 5. Finely chop or grate the pickled or pickled cucumbers. Add to the saucepan.

Step 6. Add tomato paste and fry everything together, stirring occasionally so that nothing burns.

Step 7. Separate the cooked meat from the bones. Chop into manageable pieces.

Step 8. Place the browned vegetables and chicken into the pan. Check for salt, add salt and pepper if necessary. Adjust the taste to your liking. Cook for another 10 minutes.

Step 9. Add dried herbs and stir. Turn off the heat and let sit for 15 minutes.

Step 10. Pour the finished aromatic pickle into portions. Call your family to the table. Eat with pleasure!

Rassolnik with chicken, pearl barley and cucumbers in a slow cooker

Rassolnik with chicken, pearl barley and cucumbers in a slow cooker turns out incredibly tasty. Rich soup, like a divine elixir. Rassolnik saturates and warms during the cold season. The slightly perceptible sourness goes perfectly with the ingredients and turns an ordinary soup into a masterpiece.

Cooking time – 1 hour 00 minutes

Cooking time - 15 minutes.

Portions – 5

Ingredients:

• Potatoes – 3 pcs.
• Onions – 2 pcs.
• Chicken wings – 6 pcs.
• Carrots – 1 pc.
• Pickled cucumbers – 2 pcs.
• Pearl barley – 50 gr.
• Drinking water – 2 l.
• Salt - to taste.
• Ground black pepper - to taste.
• Tomato paste – 2 tsp.
• Bay leaf - to taste.
• Dried herbs - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Rinse pearl barley until clear water and pour boiling water over it. This is necessary so that the cereal swells and subsequently cooks quickly. Wash the chicken wings, halve them and trim off the bony phalanx. Place in a multicooker bowl and fry in oil.

Step 2. Remove the husks from the onions and finely chop them. Add to the meat and cook together, turning occasionally with a spatula. The cooking process takes place in the “Frying” mode.

Step 3. Rinse the carrots, peel them with a vegetable peeler and grate them. Throw it into the slow cooker. Simmer, remembering to stir from time to time.

Step 4. Finely chop or grate the pickled cucumbers. Place into the multicooker bowl. Cook together.

Step 5. Next, add high-quality tomato paste and stir.

Step 6. Wash the potatoes thoroughly. I take a brush to wash vegetables. Peel with a vegetable peeler. Cut the peeled root vegetables into cubes and throw them into the slow cooker. Rinse the soaked pearl barley again. Then add it to the slow cooker with the rest of the ingredients.

Step 7. Pour water. Check for salt, add salt if necessary. Pepper it. Add bay leaf and dried herbs. Adjust the taste to your liking. On the panel, select the “Soup” program, set the timer for 40 minutes, close the lid and cook until the sound alert sounds.

Step 8. Pour the rich, aromatic pickle into portions. Invite your family and friends to the table. Bon appetit!

Rassolnik in chicken broth with barley and cucumbers

Pickle soup in chicken broth with barley and cucumbers can be prepared from ready-made broth. I often make soups from frozen broth; it saves a lot of time and doesn't affect the taste at all. Today there was no ready-made broth in my supplies, so the cooking process was significantly extended.

Cooking time – 1 hour 30 minutes

Cooking time - 15 minutes.

Portions – 6

Ingredients:

• Potatoes – 2 pcs.
• Onions – 1 pc.
• Chicken legs – 1 pc.
• Carrots – 1 pc.
• Pickled cucumbers – 200 gr.
• Pearl barley – 0.5 tbsp.
• Drinking water – 2 l.
• Salt - to taste.
• Dried dill - to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.
• Bay leaf - to taste.
• Black peppercorns - to taste.

Cooking process:

Step 1. So, take the necessary ingredients.

Step 2. Rinse pearl barley until clear water and pour boiling water over it. This procedure is necessary so that the cereal swells and subsequently cooks quickly.

Step 3. Rinse the chicken leg or other parts. Place in a deep saucepan. Season with salt, add bay leaf and peppercorns. Pour water, place on the stove and bring to a boil. Don't forget to skim off the foam with a slotted spoon. Cook over medium heat, cover with a lid.

Step 4. Peel the onion and finely chop. Rinse the carrots, peel them with a vegetable peeler and cut into cubes.

Step 5. Heat the frying pan and coat the bottom with vegetable oil. Add the chopped vegetables and cook until soft, stirring constantly.

Step 6. Cut or grate the pickled cucumbers.

Step 7. Wash small potatoes thoroughly with a vegetable brush. Peel with a vegetable peeler. Cut the peeled root vegetables into cubes.

Step 8. Remove the cooked chicken from the broth. Strain the broth if necessary. Rinse the soaked pearl barley again and place it in the pan.

Step 9. Next, throw in the potato cubes. Cook for 15 minutes.

Step 10. Next came the turn of vegetable frying.

Step 11. Toss in the chopped cucumbers.

Step 12. Remove the bones from the cooled chicken and cut into manageable pieces. Return to the pan. Cook for 10 minutes. Check for salt, add salt if necessary. Pepper and add dried dill. Adjust the taste to your liking. Turn off the heat and leave to brew.

Step 13. Pour the aromatic pickle into portions. Serve with sour cream if desired. Invite your family and friends to the table. Eat with pleasure! Bon appetit!