Rassolnik Leningrad Style

Rassolnik Leningrad Style

another strange Russian soup with a very interesting and rich taste.

Oxana Putan
Serves: 8-10
1 lb chicken with bones
1 cup onion (chopped into small cubes)
1 cup pickles (chopped into small cubes)
Two-thirds cup pearl barley
1 cup tomato paste
0.7 lbs potatoes
2 oz vegetable (sunflower) oil
2 teaspoons salt
A few fresh dill sprigs, finely chopped
2-3 bay leaves
6 oz sour cream

Rinse the chicken and place into a pot. Add 4 quarts of water, turn on the heat and bring to a boil.

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Scoop away the scum that rises to the surface and turn the heat down to medium.  

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Add the salt and cook for 40 minutes.

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Strain the broth.  

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Take the chicken out, separate and discard the skin and bones. Cut the meat into medium pieces.

Place the pearl barley into a separate pot and cover with 2 cups of water. Cook until all the liquid boils out.

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Transfer the barley into a colander and rinse well under the cold water.

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Drain well.

Peel the potatoes and chop into large cubes.

Take the cubed onions and sauté in the vegetable oil for 10-15 minutes, stirring periodically.  

Add the tomato paste.

Stir well and cook for 1-2 minutes.

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Place the cubed pickles into a small pot.  

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Add enough water to cover, bring to a boil and blanch for 5 minutes.

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Bring the broth back to the stove.

When it boils, add the chicken and potatoes.

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Cook for 15 minutes.

Add the onion and tomato paste mixture.

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Bring to a boil again and add the blanched pickles along with their liquid.

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Bring to the boil again and add the barley to the soup.

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Bring to the boil for the last time and take off the stove.

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Add the dill sprigs and bay leaves.

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Cover the pot and set aside for 10-15 minutes.

Serve in individual bowls.

Add a dollop of sour cream to each serving.

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