Chicken and Pearl Barley Rassolnik Soup
Hearty, tasty, and aromatic soup for any day! Chicken and Pearl Barley Rassolnik is a great choice for a family lunch. Since pearl barley takes time to cook, you can prepare it in advance.
Updated : 14 August, 2025
Easy
About 30 min.
Ingredients
300 grams
Chicken
3 tablespoon
Pearl barley
2
Potato
1
Onion
1
Carrot
2 liter
Water
3
Salted cucumbers
150 milliliters
Brine
20 grams
Vegetable oil
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
For cooking the soup, you can use any parts of the chicken. Peel the potatoes ahead of time and rinse them clean.
Step 2
You can soak the pearl barley overnight to let it swell. This will reduce cooking time.
Step 3
It’s best to cook the swollen pearl barley separately for about 30-40 minutes, then add it to the soup later so the broth stays clear.
Step 4
Pour water over the chicken and place it on the stove. Bring to a boil, skimming off foam, and cook for about 15-20 minutes. Then cut the meat into pieces and return it to the broth.
Step 5
Cut the peeled potatoes and add them to the pot with the chicken. Cook for about 10 minutes.
Step 6
Meanwhile, peel the onion and carrot. Finely chop the onion and grate the carrot. Heat a little vegetable oil in a frying pan and sauté the onion with the carrot for 3-5 minutes.
Step 7
Dice the pickles into small cubes, or larger ones if preferred. You can even grate them. They will give the soup its distinctive taste, so choose the cutting method you like.
Step 8
Add the sautéed vegetables to the pot.
Step 9
Then add the chopped pickles and pickle brine. Add the cooked pearl barley. Season with salt and a little spice to taste. Simmer together for another 5-10 minutes.
Step 10
At the end of cooking, you can add chopped fresh herbs. Remove the soup from the heat and let it sit covered for 10-15 minutes. Then pour into bowls and serve hot. Enjoy!