Rassolnik with Chicken, Dried Mushrooms, and Pearl Barley
by Editorial Staff
With the onset of cold weather, first courses appear more and more often in our diet because it is nutritious, filling, and warming. And in the case of rassolnik with chicken, mushrooms, and pearl barley, it is also incredibly delicious and flavorful. Try to cook it, and warm appreciative hugs from your loved ones are guaranteed.
Cook: 1 hr 5 mins
Servings: 6
Ingredients
- Chicken leg – 450 g
- Dried mushrooms – 50 g
- Pearl barley – 80 g
- Potatoes – 300-400 g
- Carrots – 200 g
- Onions – 2 pcs.
- Pickles – 300 g
- Vegetable oil – 20 ml
- Butter – 20 g
- Bay leaves – 2 pcs.
- Peppercorns – 5 pcs.
- Salt – to taste
- Water – 2,5-3 l
Directions
- Peel one onion.
- Pour cold water over the chicken in a saucepan, add the peeled onion, and put it on high heat.
- Skim the scum after boiling the water and put the pearl barley into the saucepan. Cook slowly for 30 minutes.
- Pour the water over the dried mushrooms.
- Peel and chop the second onion.
- Heat the vegetable oil in a frying pan and fry the onion for 5 minutes.
- Grate the carrots on a coarse grater and put them in the pan with onions, stir and fry for another 5 minutes.
- Add butter to the carrots and onions and stew for 2-3 minutes more.
- Cut the mushrooms into random pieces.
- Peel and dice the potatoes.
- Take the onion and chicken out of the broth. Put the potatoes and mushrooms in the pot, cook them for 5 minutes.
- Dice the pickled cucumbers and put them into the pot after 5 minutes of boiling the potatoes and mushrooms.
- Then add the fried-up vegetables, bay leaves, and peppercorns. Taste and salt to taste.
- Simmer the rassolnik under the lid for 5-7 minutes.
- Remove the skin and the bones from the chicken leg. Cut the meat into random pieces.
The rassolnik with chicken, mushrooms, and pearl barley is done. Serve each portion of the rassolnik with pieces of the chicken meat.
Enjoy your meal!
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