Usuba
Rassolnik with Chicken Hearts
A hearty soup with tender chicken hearts, potatoes, and rice. Pickled cucumbers add a characteristic tanginess, while the vegetable base provides depth of flavor. Simple to prepare, yet satisfying and warming.
- Total
- 60 min
- Standard serving
- 2,442 g
Ingredients
Total 8
Instructions
- 1
Step 1
Prepare all ingredients for rassolnik.
- 2
Step 2
Rinse the chicken hearts and place them in boiling water to cook.
- 3
Step 3
Add the pepper mixture to the broth.
- 4
Step 4
Add a bay leaf.
- 5
Step 5
While the hearts are cooking, peel the onion and carrot.
- 6
Step 6
Grate the carrot.
- 7
Step 7
Chop the onion into cubes.
- 8
Step 8
Chop the pickles into small pieces.
- 9
Step 9
Fry the onion and carrot in vegetable oil, then add the cucumbers and stew everything together for a few minutes.
- 10
Step 10
Rinse the rice.
- 11
Step 11
Cut the potatoes into small cubes.
- 12
Step 12
Add rice and potatoes to the broth with the almost cooked hearts.
- 13
Step 13
When the potatoes become soft, add the vegetable sauté and bring the soup to a boil.
- 14
Step 14
Pour the rassolnik into bowls and serve.
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