Rassolnik with Chicken Giblets and Buckwheat

There is a huge variety of rassolnik recipes. I offer you exactly my way of cooking a delicious rassolnik!

Summary

Ingredients

• Chicken giblets – 400-500 g
• Onions – 0.5 pc.
• Carrots – 1 pc.
• Potatoes – 2 pcs.
• Buckwheat – 40-50 g
• Pickled cucumbers – 2 pcs.
• Lemon pickles (if desired) – 2 pcs.
• Parsley
• Dill
• Garlic – 2 cloves.
• Broth – 2.5 l.
• Vegetable oil
• Salt

How to cook a rassolnik with chicken giblets and buckwheat:

Instructions

1. Clean and cut the chicken livers into pieces. Soak them in salted boiling water. Simmer the gizzards and hearts until done.

   

2. Chop the onions and grate the carrot on a coarse grater. Fry them in vegetable oil in the saucepan you’re going to cook in.
3. Pour the hot broth in. It can be just the broth in which the giblets were cooked with the addition of roots and spices. You can, of course, enrich your broth by adding a piece of chicken or a beef bone. Anyway, it is up to you.

   

4. When the broth came to a boil, add the diced potatoes and buckwheat to it. Cook for about 15-20 minutes until the potatoes and buckwheat are almost done.
5. Dice the pickled cucumbers. I also added the canned lemon pickles cut into small cubes.

   

6. Add the pickled cucumbers, lemon pickles, pre-soaked livers, chopped fresh herbs, and garlic. Salt to taste. Simmer the rassolnik with buckwheat and giblets for 5 minutes and turn off the heat. Let the soup to infuse under a closed lid.

The rassolnik with chicken giblets and buckwheat is done.

Enjoy your meal!