Dill Pickle Soup Recipe with Chicken – How to cook chicken soup with pickles and barley

Experience a unique twist on classic chicken soup with our Dill Pickle Soup Recipe. This hearty dish combines tender chicken, tangy dill pickles, and wholesome barley for a comforting and flavorful meal. Perfect for chilly evenings or when you’re craving a comforting bowl of soup with a twist, this recipe will tantalize your taste buds and warm your soul with each spoonful.

Follow us on Pinterest

No matter how extraordinary dill pickle soup sounds to you, you have to try it! The sourness from pickles and the tender texture of barley in a broth are a perfect combination. These ingredients were meant to be combined. This soup is really like all other average soups.

Rassolnik Pickle Soup Recipe

The basics for this one are familiar to you already. You have a broth: choose the type of meat that you like or use a vegetable. You can’t go wrong with sautéed vegetables. They are the second staple. You just simply add one more ingredient to the skillet: pickles. And the final touch will be grain. Pearl barley is used in a classic recipe from Slavic cuisine. However, you can substitute it with any other grain. For example, rice will be a perfect fit.

Ingredients for Dill Pickle Soup:

Ingredients for Dill Pickle Soup with Chicken

  • 500 g chicken;
  • 300 g potato;
  • 1 carrot;
  • 3-4 pickles;
  • 1 onion;
  • 80 g barley;
  • 2 tbsps. tomato paste;
  • 2 l water;
  • 30 ml oil;
  • fresh parsley (or any other fresh herb of your choice);
  • salt, pepper to your taste.

How to cook dill pickle soup with barley at home:

  • There are several ways to minimize the cooking time of this soup. You can presoak barley before cooking: take a deep bowl of barley, fill it with water, and leave it to soak for several hours (3 hours max). Do not overdo this step, as your barley can turn sour. Make sure that you rinse the barley several times after soaking. On the other hand, you can simply pre-cook barley beforehand for the soup.

Step_1 How to make soup with pickles and barley

  • Take a large pot, place chicken in there, cover it with water, and put it on high heat. When water boils lower the heat to a minimum for the broth to simmer, you should boil chicken for 40 minutes in the long run. Remember, to keep your soup clear you need to skim off any impurities that will appear at the top.

Step_2 How to make soup with pickles and barley

  • When you have had chicken cooking for 20 minutes, add rinsed barley. Let it cook together with chicken meat for an additional 20 minutes.

Step_3 How to make soup with pickles and barley

  • At this time, let’s make sautéed vegetables for our soup. Onion will be the first one to go. Peel the onion and then chop it. Heat oil in a non-stick frying pan on medium-high heat and add chopped onion. Sauté onion for 2 minutes until translucent and soft.

Step_4 How to make soup with pickles and barley

  • Peel the carrot and grate it using a coarse side. Add grated carrot to the onion and cook for another 2 minutes.

Step_5 How to make soup with pickles and barley

  • Chop or grate pickles before adding to the mixture of onion and carrot in the skillet.

Step_6 How to make soup with pickles and barley

  • In 3 minutes, add tomato paste. I noticed that if you add several tablespoons of broth to the mixture, tomato paste will spread evenly over all the vegetables in the skillet. Let the mixture simmer for 3 minutes at least.

Step_7 How to make soup with pickles and barley

Once, I did not have tomato paste and skipped the step where you add it. So, I only had sautéed onions and carrots with pickles. Rassolnik soup was still tasty with even lighter and tender taste.

Step_8 How to make soup with pickles and barley

  • When 40 minutes of chicken cooking pass, take it out from the broth. Let it cool down a little bit, separate the meat from the bone, and shred it into small pieces.

Step_9 How to make soup with pickles and barley

  • Cut peeled potato into small cubes. Add it to the broth and wait for the broth to reboil before adding shredded chicken.

Step_10 How to make soup with pickles and barley

  • The potato should be cooked in 15 minutes or so. When you fill that it is almost ready, pour out sautéed vegetables from the skillet into the broth. Before adding any salt or pepper, wait for the soup to reboil again. When you added all the flavors that you wanted, wait for 3 minutes for them to unfold. Check the taste of your broth. If everything is perfect, cover the pot with a lid and take it from the stove.

Step_11 How to make soup with pickles and barley

  • Let the pickle soup with barley sit for 10-15 minutes. Served best with sour cream and a sprinkle of fresh herbs. Have a nice meal!

Hope that you noticed that I try to cook simple recipes that are easy to follow. They tend to have inexpensive ingredients that are easy to find. Moreover, I truly believe that it is useful to include recipes from all around the world in your kitchen. Share this recipe with your friend, if you liked it. If you have any questions on how to cook perfect dill pickle soup with chicken, leave them in the comment section below.

Rassolnik Pickle Soup Recipe

The sourness from pickles and the tender texture of barley in a broth is a perfect combination.
Course Soup
Cuisine Russian
Keyword chicken soup with pearled barley, chicken soup with pickles and barley, dill pickle soup recipe, how to cook chicken soup with pickles, kwasok recipe, pickle soup with barley, pickle soup with chicken, rassolnik recipe, russian pickle soup, ukrainian pickle soup recipe
Prep Time 3 hours
Cook Time 1 hour
Total Time 4 hours
Servings 4 servings
Calories 59kcal

Ingredients

  • 500 g chicken
  • 300 g potato
  • 1 carrot
  • 3-4 pickles
  • 1 onion
  • 80 g barley
  • 2 tbsp. tomato paste
  • 2 l water
  • 30 ml oil
  • fresh parsley (or any other fresh herb of your choice);

Instructions

  • There are several ways to minimize the cooking time of this soup. You can presoak barley before cooking. Take a deep bowl of barley and fill it with water. Leave it in water to soak for several hours (3 hours max). Do not overdo this step, as your barley can turn sour. Make sure that you rinse the barley several times after soaking. On the other hand, you can simply pre-cook barley beforehand for the soup.
  • Take a large pot, place chicken in there, cover it with water, and put it on high heat. When water boils lower the heat to a minimum for the broth to simmer, you should boil chicken for 40 minutes in the long run. Remember, to keep your soup clear you need to skim off any impurities that will appear at the top.
  • When you have had chicken cooking for 20 minutes, add rinsed barley. Let it cook together with chicken meat for an additional 20 minutes.
  • At this time, let’s make sautéed vegetables for our soup. Onion will be the first one to go. Peel the onion and then chop it. Heat oil in a non-stick frying pan on medium-high heat and add chopped onion. Sauté onion for 2 minutes until translucent and soft.
  • Peel the carrot and grate it using a coarse side. Add grated carrot to the onion and cook for an additional 2 minutes.
  • Chop or grate pickles before adding to the mixture of onion and carrot in the skillet.
  • In 3 minutes, add tomato paste. I noticed that if you add several tablespoons of broth to the mixture, tomato paste will spread evenly over all the vegetables in the skillet. Let the mixture simmer for 3 minutes at least.
  • When 40 minutes of chicken cooking pass, take it out from the broth. Let it cool down a little bit, separate the meat from the bone, and shred it into small pieces.
  • Cut peeled potato into small cubes. Add it to the broth and wait for the broth to reboil before adding shredded chicken.
  • The Potato should be cooked in 15 minutes or so. When you fill that it is almost ready, pour out sautéed vegetables from the skillet into the broth. Before adding any salt or pepper, wait for the soup to reboil again. When you added all the flavors that you wanted, wait for 3 minutes for them to unfold. Check the taste of your broth. If everything is perfect, cover the pot with a lid and take it from the stove.
  • Let the pickle soup with barley sit for 10-15 minutes. Served best with sour cream and a sprinkle of fresh herbs.

In our recipe for the Dill Pickle Soup, the tender chicken, tangy dill pickles, and hearty barley come together in perfect harmony, creating a comforting and satisfying soup. Each spoonful offers a burst of flavor that is sure to leave a lasting impression.

If you have Pinterest, feel free to pin the recipe! Share this delightful recipe with your friends and family!

This Dill Pickle Soup with Chicken isn’t just a recipe; it’s a culinary adventure that invites you to explore new flavor combinations and embrace the unexpected. Whether enjoyed as a cozy meal for one or shared with loved ones around the table, this soup is sure to warm your heart and nourish your soul.

Share and enjoy!

Julia Miller is the founder of FreeFoodTips. Julia loves to travel and test new recipes. Here you will find recipes that are simple, delicious and perfect for everyday meals. FreeFoodTips is also packed with cooking tips and tricks.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




We use cookies in order to give you the best possible experience on our website. By continuing to use this site, you agree to our use of cookies.
Accept
Privacy Policy