Rassolnik Leningrad Style
another strange Russian soup with a very interesting and rich taste.
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.
Scoop away the scum that rises to the surface and turn the heat down to medium.
Add the salt and cook for 40 minutes.
Strain the broth.
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.
Transfer the barley into a colander and rinse well under the cold water.
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.
Place the cubed pickles into a small pot.
Add enough water to cover, bring to a boil and blanch for 5 minutes.
Bring the broth back to the stove.
When it boils, add the chicken and potatoes.
Cook for 15 minutes.
Add the onion and tomato paste mixture.
Bring to a boil again and add the blanched pickles along with their liquid.
Bring to the boil again and add the barley to the soup.
Bring to the boil for the last time and take off the stove.
Add the dill sprigs and bay leaves.
Cover the pot and set aside for 10-15 minutes.
Serve in individual bowls.
Add a dollop of sour cream to each serving.
