Rice and cucumber soup (rassolnik)

Description

Thanks to celery root and parsley, the soup turns out wonderfully tasty, aromatic, and healthy. Serve the soup with fresh herbs and sour cream. Note that you can remove the chicken before the end of cooking and separate it from the bones for convenience. Ladle into bowls and serve.

Instructions

1. 1

   Step 1

   Wash the chicken and cut it into large pieces. Place it in a pot and cover with cold water. Bring to a boil.

2. 2

   Step 2

   As soon as the water in the pot comes to a boil, reduce the heat so that the broth simmers gently, and skim off the foam periodically. Cook the chicken until half-done, for 20–30 minutes.

3. 3

   Step 3

   Cut all the vegetables and roots, except for the potatoes, into cubes.

4. 4

   Step 4

   Fry the onion in a pan with butter, then add all the vegetables. If necessary, add a couple of spoons of broth to the pan.

5. 5

   Step 5

   At the end, add the pickled cucumbers and simmer everything for 3-4 minutes. Remove from heat.

6. 6

   Step 6

   When the chicken is half-cooked, add potatoes cut into large chunks and rice, and cook everything for 15 minutes. Season the broth with salt (remember that you will also add pickled cucumbers and brine).

7. 7

   Step 7

   Add the vegetables from the skillet, peppercorns, and brine. Simmer everything for 10 minutes. At the end, add black pepper and bay leaf. Let the finished soup stand for about 15 minutes.