Chicken broth solyanka soup
Description
A hearty first course dish. We'll be preparing this dish with rice and pickle brine. The flavor will be very rich. Naturally, the soup will be very filling and hearty, as we'll be adding boiled meat. Overall, it's in the best traditions, but with a slight twist. Some people like to make rassolnik with barley, but try my version. Serve the soup hot.
Instructions
- 1
Step 1
Boil the chicken in salted water. Remove it from the resulting broth, take the meat off the bones, and transfer it to a plate. Strain the broth, return it to the heat, add bay leaf and diced potatoes.
- 2
Step 2
Peel the onion and finely chop it. Fry in oil in a pan until golden brown. Peel, wash, and cut the carrot into strips. Add it to the onion.
- 3
Step 3
Then wash and chop the peppers. Grate the cucumbers on a coarse grater. Wash the tomatoes and cut them into pieces. Add all the vegetables to the pan and simmer together for about 5 minutes.
- 4
Step 4
At the same time, add rice to the broth with potatoes and pour in the brine. A little later, transfer the sautéed vegetables, minced garlic and herbs, as well as the meat, into the soup. Add a little salt and let the soup steep for 10 minutes.