Chicken and Rice Rassolnik
A fragrant and delicious soup from everyday ingredients! Chicken and Rice Rassolnik will become a regular on your table. Hearty and nutritious, it’s loved by all. You can use any kind of meat, but keep in mind that cooking time and calories may vary.
Updated : 29 July, 2025
Easy
About 20 min.
Ingredients
300 grams
Chicken
50 grams
Rice
3
Potato
1
Onion
1
Carrot
2
Salted cucumbers
100 milliliters
Brine
2 liter
Water
1
Laurel leaf
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
You can use any part of the chicken. I prefer pieces with bones for a richer broth. If using frozen chicken, defrost it first.
Step 2
Rinse the chicken under running water. Place in a pot, cover with water, and bring to a boil. Skim off any foam that appears. Lower heat to medium and simmer for 15-20 minutes. Remove the chicken, separate the meat from bones, and strain the broth through a sieve or cheesecloth for clarity. Return the meat to the broth.
Step 3
Peel the onion. Wash and peel the carrots and potatoes. Dice the potatoes. Slice the carrot into sticks or half-moons. Leave the onion whole. Add the vegetables to the pot and cook for 10-15 minutes.
Step 4
Add the rice to the pot. I use long-grain parboiled rice as it doesn’t overcook. Cook for another 15 minutes.
Step 5
Remove the onion from the soup. Finely chop the pickles and add them to the pot.
Step 6
Season with salt and spices to taste. I use dried herbs, but feel free to add your favorites or some chili for a spicy kick. Fresh herbs are optional. Simmer for another 2–3 minutes, then remove from heat. Let the soup rest covered for a few minutes before serving hot. Enjoy!