Autumnal concoction.
What’s in that pickled soup?
Magic!
Rassolnik
barley and pickle soup
Ingredients
Stock
- 2 L water (about 10 cups)
- 2-3 medium chicken thighs skinless
- 100 g barley not too much otherwise soup turns to porridge (1/2 cup)
- 2 bay leaves
Sauté
- 1-2 Tablespoons sunflower oil
- 1 onion chopped
- 1 carrot large-grated
- 1-2 garlic cloves minced
- 3 pickles chopped, plus drizzle of pickle juice
- 1 Tablespoon tomato paste
- salt and pepper to taste
Finish
- 3 medium potatoes peeled and thinly chopped, added at end after barley is tender
Instructions
- In a large stockpot, bring stock ingredients to a boil. Reduce heat, cover and simmer on low 45 minutes.
- Once barley is tender, remove chicken, chop (discarding bones) and add back to stockpot,
- Add potatoes, cover and continue to simmer a few more minutes until potatoes are tender.
- Once potatoes are tender, add sautéed ingredients and adjust salt and pepper to taste.
- Stir and simmer covered for 8 minutes.
- Serve topped with fresh dill or preferred herbs.
