Welcome to a taste of authentic Russian comfort food! Today, we're making Rassolnik, a beloved traditional soup known for its unique savory and sour flavor profile. The secret lies in the key ingredients: salt-cured pickles and a splash of their tangy brine, which give the soup its characteristic taste. This particular recipe features a hearty combination of tender chicken, earthy mushrooms, and nutritious pearl barley, creating a wonderfully rich and satisfying meal that will warm you from the inside out. Perfect for a chilly day, this Mushroom Rassolnik is a true classic worth discovering.
Mushroom rassolnik with chicken and pearl barley.
Ingredients for Mushroom Rassolnik with Chicken and Pearl Barley
- 500 g chicken breast fillet
- 50 g pearl barley
- 15 g dried mushrooms
- 100 g onion
- 400 g new potatoes
- 150 g fresh tomato puree
- 150 g salt-cured pickles
- 1.5 l chicken broth
- 100 ml pickle brine
- flour, vegetable oil, salt, and pepper to taste
- parsley and celery for serving
How to Make Mushroom Rassolnik with Chicken and Pearl Barley
Pour a glass of water over the rinsed pearl barley, bring to a boil, and cook for about 30 minutes.
If any water remains, drain the cooked pearl barley in a sieve.
Cut the chicken breast fillet into large pieces.
Rinse the pearl barley with cold water until the water runs clear. Pour a glass of water over the rinsed barley and bring it to a boil. Cook for about 30 minutes in a covered pot over low heat. If you add raw barley directly to the soup, it will become cloudy, and the barley will absorb too much broth, making the soup overly thick.
The cooked pearl barley should be fluffy, with all the water absorbed. If any water remains, drain the cooked barley in a sieve.
Cut the chicken breast fillet into large pieces. Place flour in a bag, add the chicken, and coat it, shaking off any excess flour.
Place the chicken fillet pieces in hot oil and fry until golden brown.
Pour a couple of tablespoons of odorless vegetable oil into a soup pot or deep skillet. Place the chicken fillet pieces in the heated oil and fry until golden brown, turning them over.
Add the chopped onion to the fried fillet.
Cut large potatoes into 2-4 pieces.
Grind the dried mushrooms into a powder.
Add the chopped onion to the fried fillet and cook together with the chicken for 5 minutes.
Scrub the new potatoes with a knife or an abrasive sponge. Cut larger potatoes into 2-4 pieces, and leave small tubers whole.
Grind the dried mushrooms into a powder. The easiest way is to crush them in a mortar or grind them in a coffee grinder.
Add the fresh tomato puree to the pot.
Bring the soup to a boil, then simmer over low heat for 35-40 minutes.
Finely chop the parsley and celery greens.
Blanch the tomatoes in boiling water, then cool them in ice water and peel off the skin. Puree the tomatoes in a blender. Add the fresh tomato puree and chicken broth to the pot. You can substitute the fresh tomato puree with a couple of tablespoons of tomato paste.
Bring the soup to a boil, then simmer over low heat for 35-40 minutes. Ten minutes before it’s done, add the cooked pearl barley, finely chopped salt-cured pickles, and pour in the pickle brine. Season with salt and freshly ground black pepper to taste.
Finely chop the parsley and celery greens; you will need about 2 tablespoons. Just before taking the finished rassolnik (a traditional Russian sour soup) off the heat, add the greens and warm through for just a minute.
Serve the mushroom rassolnik with chicken and pearl barley hot. Enjoy your meal!
Serve the mushroom rassolnik with chicken and pearl barley hot, seasoned with pepper. It’s especially delicious with a dollop of smetana (a type of sour cream) and a slice of dark rye bread.
And there you have it – a steaming bowl of delicious Mushroom Rassolnik with Chicken and Pearl Barley! This soup is more than just a meal; it's a cherished piece of Russian culinary heritage, bringing warmth and comfort to the table. For the most authentic experience, serve it hot with a generous dollop of smetana (sour cream) and a side of fresh, dark rye bread for dipping. We hope you enjoy making and sharing this hearty, flavorful soup with your loved ones. Priyatnogo appetita, or enjoy your meal!
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