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The Hirshon Russian Rassolnik – рассольник

  • Total Time: 0 hours


Units Scale
  • 9 cups chicken stock
  • 1/2 cup shredded cooked chicken
  • 2 potatoes, peeled and cut into small pieces
  • 1/4 cup pearled barley
  • 1 Tablespoon butter
  • 1 onion, minced
  • 1 carrot, shredded
  • 1 parsley root (Petrushka in Russian) (preferred) or parsnip, peeled and shredded
  • 3/4 cup finely chopped cornichon pickles
  • 1/4 cup pickling brine from cornichons, plus more to taste
  • 12 black peppercorns, crushed
  • 2 bay leaves
  • 3 tbsp finely minced tarragon
  • 3 tbsp finely minced scallion
  • 1/4 cup finely minced fresh dill
  • salt and pepper


  1. Bring the chicken broth to a boil.
  2. Add the potatoes and barley to the soup. Reduce the heat to a simmer and keep the soup covered as it cooks.
  3. Meanwhile, heat butter in a skillet. Add the shredded chicken meat, onion, parsley root or parsnip and carrot. Season with salt and pepper. Cook for about 5 minutes, until they are softened. Add to the soup.
  4. Add pickles and brine to the soup, plus bay leaves and peppercorns.
  5. Cook for 30-40 minutes, until the potatoes and barley are cooked through. Season with salt and pepper, if needed and if necessary, add more cornichon brine to achieve a suitable level of tartness. In the last 10 minutes of cooking, add the tarragon.
  6. Garnish the soup with minced dill and minced scallions. Serve with a dollop of sour cream.
  • Prep Time: 0 hours
  • Cook Time: 0 hours

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