Rassolnik with chicken and cucumber

For the broth, you can use different types of meat: beef, pork on the bone, turkey or chicken. Wash the meat, put it in a saucepan and pour 2.5 liters of purified cold water. Put the broth on medium heat. Before boiling, carefully remove the foam so that the broth does not turn out cloudy. Reduce the heat and continue to cook the meat until tender. The chicken will be ready in about 30 minutes, beef and pork need to be cooked longer.

Pickled cucumbers cut into cubes. If the peel of vegetables is thin, then it is not necessary to peel it. Transfer the sliced cucumbers to a small bowl or small saucepan. Pour them with a small amount of ready-made broth and cucumber pickle. Cover the bowl with a lid and simmer the vegetables for 15 minutes.

Wash the young potatoes well, peel and cut into cubes.

Take the boiled meat out of the broth. Pour the crushed tubers into the pan.

Wash the rice thoroughly. When the potatoes are boiled for 5-7 minutes, add them to the rassolnik.

Cut the peeled onion into cubes. Peel the carrots. Grind it with a knife or rub

Pour the prepared vegetables into a frying pan with vegetable oil. Fry carrots with onion cubes for 3 minutes. When the potatoes and rice are almost ready, add the vegetables sautéed in oil to the rassolnik.

After 5 minutes, add the stewed pickles to the soup along with the brine.

Continue to cook pickle for another 5-7 minutes. Then add finely chopped dill and fragrant parsley, allspice and lavrushka to the soup. Salt the rassolnik and season with spices.

Let the soup boil and remove from heat. We will serve it hot with slices of fresh bread or croutons.
Enjoy your meal!