Welcome to a taste of classic Russian comfort food! Today, we're making Rassolnik, a beloved soup known for its distinctive tangy flavor derived from pickled cucumbers. This isn't just any soup; it's a hearty, warming meal in a bowl. Our version features tender chicken and nutritious beans, making it incredibly satisfying and rich. Whether you're new to Russian cuisine or looking for a nostalgic taste of home, this Rassolnik recipe is sure to become a new family favorite.
Rassolnik with chicken and beans
For the broth
- 1.2 kg chicken
- 2 onions
- 1/3 leek stalk
- 4 cloves of garlic
- 3 small carrots
- 1 parsley root
- bay leaf, pepper, salt
For the soup
- 400 g potatoes
- 200 g celery stalks
- 350 g canned beans
- 150 g onion
- 180 g carrots
- 150 g pickled cucumbers (dill pickles)
- salt, vegetable oil for frying
How to Make Rassolnik with Chicken and Beans
Wash the chicken with cold water and, if necessary, singe off any remaining feathers. Cut the chicken into serving pieces and place them in a pot.
Preparing the chicken carcass or its parts
Wash the onions and make a cross-shaped incision at the top. There’s no need to peel them; the skin will give the broth for our rassolnik (a traditional Russian sour pickle soup) a beautiful golden color.
Separate the upper green leaves from the leek stalk and slice them into strips. Peel the garlic cloves.
Place the leek, garlic, and onions in the pot.
Placing vegetables in the pot
Add the carrots, a few bay leaves, dried parsley root, and one teaspoon of black peppercorns.
Adding carrots and spices
Pour in cold water (about 2.5 liters) and add salt to taste.
Pouring cold water and adding salt
Bring the broth to a boil, skimming off any foam with a slotted spoon. Reduce the heat, cover the pot, and simmer on low for 1 hour.
Simmering the broth over low heat for one hour
Remove the chicken pieces and carrots from the pot. Strain the broth through a sieve.
Straining the broth through a sieve
While the chicken is cooking, prepare the vegetables. Peel the potatoes and cut them into medium-sized cubes. Rinse the celery stalks with cold water and dice them. Peel and finely chop the onion. To prevent your eyes from tearing up while chopping the onion, wet the knife blade with cold water.
Chopping the vegetables
Dicing the celery
Chopping the onion
Julienne the peeled carrot. Dice the pickled cucumbers into small cubes. Drain the canned beans in a sieve; the liquid from the can is not needed for this recipe. However, don’t discard it—it can serve as a great base for a sauce.
Julienning the carrot
Dicing the pickles
Draining the beans
In a deep, heavy-bottomed pot, heat a few tablespoons of vegetable oil for frying. Add the onion, carrot, and celery. Sauté the vegetables over high heat for a few minutes until they become soft.
Next, add the potatoes to the pot, pour in the chicken broth, and cook the soup for 15 minutes. Then, add the pickles and beans.
Cook everything together for another 15 minutes. Finally, season with salt to taste and freshly ground pepper.
Cooking the rassolnik for 15 minutes
Place pieces of chicken in individual serving bowls, ladle in the rassolnik, sprinkle with pepper and fresh herbs, and serve with a dollop of smetana (a type of sour cream).
Rassolnik with chicken and beans is ready!
And there you have it—a steaming bowl of authentic Rassolnik with chicken and beans, ready to warm you from the inside out! This soup is traditionally served with a generous dollop of smetana (sour cream) and a sprinkle of fresh dill, which perfectly complements its tangy notes. Don't be surprised if it tastes even more flavorful the next day as the ingredients meld together. We hope you enjoy this comforting piece of Russian culinary heritage. Priyatnogo appetita (enjoy your meal)!
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