Russian Rassolnik

Recipe Ingredients

3 tablespoons	45ml	Barley
1 1/2 cups	355ml	Water
3/4 cup	46g / 1.6oz	Chopped onions
4 tablespoons	60ml	Butter
2		Chicken breast halves - raw, diced
1/2 lb	227g / 8oz	Chicken livers - cut into halves
1 tablespoon	15ml	Flour
1 cup	110g / 3.9oz	Sliced carrots in rounds
2		Potatoes - diced
8 cups	1896ml	Chicken broth
2		Dill pickles - diced
1/4 cup	59ml	Pickle juice
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Sour cream
1		Fresh dill

Recipe Instructions

Simmer the barley in the water until soft. Drain.

In a Dutch oven, stir the carrots and potatoes into the boiling chicken broth, reduce heat, and simmer until soft.

In a skillet, saute the onion in the butter until translucent. Add chicken and livers and continue to saute over high heat until the livers start to crust a little bit. Stir in the flour, then pour in a little stock from the vegetables, scrape up all the good bits, and pour all into the stock pot. Also add the barley. Bring to a boil, then reduce heat and simmer for 20 minutes. Stir in the pickles and the salt and pepper.

When ready to serve, ladle into bowls, then stir in a big tablespoon of sour cream into each bowl and top with fresh chopped dill.

Serve hot as a meal to 4 to 6 friends or 3 Volga boatmen.

Source:
The Soup Recipe Archive at http://www.soupsong.com

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