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Rassolnik (pickled cucumber soup)

Rassolnik (pickled cucumber soup)
4.8 49 ratings
Prep. 20 min
Total 1 h 20 min
6 portions
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Ingredients

  • pickled cucumber cut into slices
    200 g
  • carrot cut into slices
    100 g
  • onion cut into quarters
    100 g
  • vegetable oil
    30 g
  • tomato paste
    70 g
  • chicken hearts (see Variation)
    300 g
  • pearl barley rinsed
    30 g
  • liquid chicken stock
    1000 g
  • sea salt
    ½ tsp
  • potatoes cut into cubes (1 cm)
    300 g
  • black peppercorns
    10
  • dried bay leaf
    1
  • fresh dill chopped to serve
  • fresh flat-leaf parsley chopped to serve
  • sour cream to serve (optional)
    60 g

Difficulty

medium

Nutrition per 1 portion

Sodium 1241.2 mg
Protein 16.8 g
Energy 1137 kJ / 272 kcal
Fat 11.8 g
Fibre 3.4 g
Saturated Fat 3.8 g
Carbohydrates 18 g

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Also featured in

Then, Now, Always - 50th Anniversary cookbook 50 recipes
Australia and New Zealand

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