Rassolnik with Rice (Russian Pickle Soup)
Description
The traditional version of Rassolnik is made with barley, but rice is more family friendly. Use brined pickles if you can find them.
Ingredients
•
1 1/2 pounds bone-in, skinless chicken thighs
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3 quarts water, or as needed
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2 medium onions
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3 large pickles
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1/8 teaspoon whole black peppercorns
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1 large bay leaf
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1 tablespoon vegetable oil
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2 tablespoons tomato paste, or more to taste
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3/4 cup uncooked white rice
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2 large potatoes, peeled and cubed
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1/2 teaspoon salt, or more to taste
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1/4 cup sour cream, or to taste
Directions
1
Rinse chicken under cold running water. Place in a large pot, add water to cover, and bring to a boil over high heat. Skim off foam and reduce heat to low.
2
Meanwhile, peel one onion and chop coarsely. Slice the other onion and set aside. Cut pickles into julienne strips.
3
Add chopped onion, peppercorns, and bay leaf to the pot with the chicken and simmer until the meat is tender, 1 to 1 1/2 hours.
4
Remove chicken thighs from the broth and cut into thin slices. Discard bones.
5
Heat oil in a skillet over medium heat and cook sliced onion and pickles until soft and translucent, about 5 minutes. Stir in tomato paste until well combined.
6
Remove chopped onion from stock with a slotted spoon. Add rice to the stock and cook for 3 minutes. Add cubed potatoes, pickle-onion mixture, and chicken slices. Continue to cook until rice and vegetables are tender, 15 to 20 minutes. Top each serving with a dollop of sour cream.