Pickle with chicken

Description

Rassolnik with chicken is a simplified version of the famous Moscow pickle, the recipe of which appeared immediately after the October Revolution. This soup was also cooked in chicken broth, only by-products were added to it and, most importantly, a large amount of white roots, which could make up almost half the mass of all the solid ingredients of the soup. And at the end of cooking, a lezon (a lightly beaten mixture of eggs with water or milk) was poured into the soup, which contributed to an increase in calorie content. By the way, it was on the basis of this dish that the recipe for the Leningrad pickle was later developed. It was a pickle with chicken, but without offal and roots, but with a lot of barley, which makes the soup very satisfying.

Cooking

Step 1

Prepare the chicken for the pickle. Wash it and place it in a large saucepan. Pour 2.5 liters of cold drinking water. Place over high heat and bring to a boil.

Step 2

Remove the foam from the broth with a slotted spoon. Reduce the fire to low. Salt the broth to taste, add bay leaf and peppercorns. Boil for 50 minutes. Take out the chicken, strain the pickle broth.

Step 3

Prepare vegetables and roots for pickle. Peel onions and carrots, then cut into thin strips. Peel potatoes and cut into cubes. Finely chop the parsley and celery roots. Cut cucumbers into slices.

Step 4

Heat vegetable oil in a frying pan and, stirring, fry all vegetables (except potatoes) for 5 minutes. Add pickled cucumbers and cook over low heat for another 5 minutes.

Step 5

Bring the pickle broth to a boil. Add potatoes and cook for 15 minutes. Then add the prepared vegetables from the pan and pour in the strained brine. Salt, pepper and cook for 10 minutes.

Step 6

Wash the parsley, dry well, spread on a paper towel and finely chop. Pour the pickle on plates, add chicken pulp and greens to each.