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 hourshours
Cook Time 1 hourhour
Total Time 4 hourshours
Servings 4servings
Calories 59kcal
Ingredients
500gchicken
300gpotato
1carrot
3-4pickles
1onion
80gbarley
2tbsp.tomato paste
2lwater
30mloil
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.