Rassolnik (Pickle and Barley Soup with Chicken)

This traditional Russian soup offers a high-protein, heart-healthy comfort meal by pairing lean chicken breast with fiber-rich pearl barley and using light sour cream.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 450 g raw chicken breast, diced or whole · 504 kcal in the whole recipe
• 70 g raw pearl barley · 246 kcal in the whole recipe
• 200 g raw potato, diced · 154 kcal in the whole recipe
• 150 g dill pickles, grated or finely diced · 18 kcal in the whole recipe
• 100 g carrot, grated · 41 kcal in the whole recipe
• 110 g onion, finely chopped · 44 kcal in the whole recipe
• 13 g olive oil (1 tbsp) · 115 kcal in the whole recipe
• 60 g light sour cream (used instead of smetana) · 82 kcal in the whole recipe
• 15 g fresh dill, finely chopped · 7 kcal in the whole recipe
• 60 ml dill pickle brine, black pepper, bay leaf, and water

Method

1. Rinse pearl barley, then boil it with raw chicken breast, bay leaf, and 1.2 liters of water for 25 minutes; remove cooked chicken and shred it.

   

2. In a separate pan, sauté chopped onion and grated carrot in olive oil for 5 minutes, then add grated dill pickles and sauté for another 3 minutes.

   

3. Add diced potato, sautéed vegetables, shredded chicken, black pepper, and pickle brine into the simmering barley broth.

   

4. Simmer on low heat for 15 minutes until potatoes are soft, stir in chopped fresh dill, remove from heat, and serve hot topped with light sour cream (instead of smetana).

   

A Besly kitchen recipe — portions, macros and step photos by Besly.