Classic Rice and Pickle Soup
Tasty, rich, and perfect for a hearty family lunch. Classic Rice and Pickle Soup can be made with any type of meat. But it must include pickles or pickle brine. It is sure to please both children and adults.
Updated : 08 June, 2026
Easy
About 30 min.
Ingredients
400 grams
Chicken
2
Potato
1
Onion
1
Carrot
3
Salted cucumbers
0.25 cup
Rice
2 liter
Water
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
How do you make Classic Rice and Pickle Soup? Prepare all the necessary ingredients. You can use any parts of the chicken for the broth. Prepare the vegetables. Peel the onion. Wash the carrot and potatoes under running water with a brush, peel them, and rinse them again. Rinse the rice several times until the water runs clear.
Step 2
Rinse the chicken under running water and place it in a pot. Cover it with cold water, place it over the heat, and bring it to a boil. Cook it in boiling water for 30 minutes. Foam will form as it boils, and it should be skimmed off. Then remove the chicken from the pot with a slotted spoon, let it cool slightly, and separate the meat from the bones.
Step 3
Strain the broth and return it to the heat. Add the chicken meat back to it. Bring everything to a boil. You can strain the broth through several layers of cheesecloth or a clean kitchen towel. This will remove any remaining foam and make the broth clear and clean.
Step 4
Cut the peeled potatoes into small pieces and add them to the pot together with the rice. Let them cook for about 15 minutes.
Step 5
Meanwhile, grate the carrot and finely chop the onion. Place the chopped vegetables into a hot skillet with a small amount of vegetable oil. Fry everything together for 2-3 minutes.
Step 6
Cut the pickles into small cubes or in any other way you prefer. Add them to the sautéed vegetables, fry everything together for another couple of minutes, and remove from the heat.
Step 7
Add the sautéed vegetables with the pickles to the pot with the soup. Add a little salt and spices to taste. Stir.
Step 8
Cook the rice and chicken pickle soup for another couple of minutes, then turn off the heat. Cover it with a lid and let it stand for a while so the flavors can blend together.
Step 9
Pour the finished soup into bowls and serve. Enjoy your meal!
Author note
Share the recipe
