How to make
This traditional soup is popular in Poland and Russia and is known as Rassolnik. It is a hearty soup with a distinctive slightly sour and savory flavor thanks to the pickled cucumbers.
Begin by preparing the pearl barley. Rinse the barley thoroughly under cold water and cook it separately in a small pot until it becomes half tender, which usually takes about 20 minutes. Drain and set it aside.
In a large soup pot place the chicken meat and pour in about 1.5 to 2 liters (50 to 68 fl oz) of water. Add the bay leaf and black peppercorns. Bring the pot to a gentle boil and cook the meat until tender.
Once the meat is cooked, remove it from the pot, cut it into small pieces and return it to the broth.
Add the diced potatoes, sliced carrots and the partially cooked pearl barley to the soup. Allow the soup to cook for another 15 minutes until the vegetables begin to soften.
Meanwhile chop the pickled cucumbers into small cubes or slices. Finely chop the onion and garlic.
In a frying pan melt the butter and sauté the onion and garlic until fragrant and lightly golden. Add the chopped pickled cucumbers and cook everything together for about 5 minutes.
Transfer the sautéed mixture to the soup pot.
Allow the soup to simmer gently for another 10 minutes so the flavors blend together. Season with salt to taste.
Before serving sprinkle the soup generously with freshly chopped dill and parsley.
Serve the pickle soup hot. The soup has a rich, tangy flavor and pairs beautifully with crusty bread.
