Chicken soup with pickles
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 490, total fat 30 G., saturated fats 15 G., proteins 23 G., carbohydrates 44 G., fiber 3 G., cholesterol 84 mg, sodium 947 mg, sugar 4 G.
Calories 490, total fat 30 G., saturated fats 15 G., proteins 23 G., carbohydrates 44 G., fiber 3 G., cholesterol 84 mg, sodium 947 mg, sugar 4 G.
This chicken soup is a lighter version of the traditional rassolnik. Its unique flavor comes from pickled cucumbers, cucumber brine, and spicy grilled chicken, which is added a few minutes before it's ready. Unlike rassolnik, it's made without grains, but it's served with crispy croutons. Sprinkle with fresh dill, drizzle with sour cream, and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 tablespoons unsalted butter
- 2 cups sourdough bread, cut into 1cm cubes (about 2 slices)
- 1 leek (white and light green parts only), thinly sliced
- 7 cloves garlic, crushed
- 2 Russet Burbank potatoes (about 450 g), cut into 1 cm pieces.
- 4 cups lightly salted chicken broth
- 1 and 1/4 cups diced pickles (about 3 pieces) + 1-2 tablespoons brine
- 2 cups shredded grilled chicken, skinless (about 280 g)
- 0.5 cup chopped fresh dill
- Sour cream, for serving
We recommend
Recipes with similar ingredients: grilled chicken, pickled cucumber, dill, potato, leeks, sour cream, toast
Cooking the dish according to the recipe:
- Preheat oven to 190°C (375°F). Melt 3 tablespoons of butter in the microwave for about 1 minute. Place the bread cubes on a baking sheet, spreading them in a single layer. Bake, stirring occasionally, until the croutons are crisp, 20-25 minutes.
- Meanwhile, melt the remaining 3 tablespoons butter in a large saucepan over medium-high heat. Add the leek and cook, stirring, until softened, 2-3 minutes. Add the garlic and cook until softened, 1-2 minutes.
- Add the potatoes, chicken broth, 1 cup pickles, and 2 cups water; cover and bring to a boil. Reduce heat, cover, and simmer until the potatoes are tender, 10-12 minutes. Add the chicken and cook until heated through, 2-3 minutes.
- Add dill and 1 tablespoon of brine to the soup, season with salt and pepper. Add more brine to taste. Ladle the soup into bowls and top with croutons, the remaining 1/4 cup of pickles, and a drizzle of sour cream.
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