Rassolnik in chicken broth

First, cook the chicken broth for the pickle. It can be prepared in advance or made right before cooking. For the broth, any chicken meat on the bone is suitable - back, drumstick, wing or leg. We wash the meat, put it in a deep saucepan, fill it with water. Before the broth begins to boil, remove the foam. Boil the chicken for 30 minutes, then remove from the pan. If necessary, strain the broth through a fine sieve or cheesecloth. Pour about 200 ml of broth into a separate pan or ladle.

Wash the potato tubers, peel and cut into cubes.

Pour the crushed tubers into a saucepan with hot broth. Boil the vegetables for 5-7 minutes until they are half cooked.

Rice thoroughly rinse, pour into a pickle.

Peel the onion and chop finely. Thoroughly wash the carrots, remove the peel from it with a vegetable peeler and grate.

Pour vegetable oil into the pan. Pour vegetables into it and, stirring, we will sauté them in oil for 3 minutes.

Add them to the soup next to the rice.

Peel the pickled cucumbers and cut into cubes.

Transfer them to a separate pan or ladle, pour the remaining broth. Having covered the dishes with a lid, we will simmer the canned cucumbers over low heat for about 15 minutes. Then add them, along with the broth, to the pot with the rassolnik.

Next, add finely chopped dill and spicy parsley. Pour ground spices and salt into the rassolnik. Add a bay leaf for flavor. Let the soup boil and turn off the stove.

Pour the soup into broth bowls or portioned deep bowls, sprinkle with herbs or wheat croutons.
Enjoy your meal!