Rassolnik (Russian Pearl Barley and Pickle Soup)
Chicken and pearl barley soup with a tangy kick from pickled cucumbers and a splash of their brine.
- Time1 hr 20
- LevelEasy
- Costabout £1.08 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 293kcal
- 18.3gcarbs
- 6.6gof which sugars
- 9gfat
- 2.5gsaturates
- 34.3gprotein
- 4.5gfibre
- 1.3gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the chicken, water and bay leaves in a large pot. Bring to the boil, skim off the scum, then simmer gently for 25 minutes until the chicken is cooked through.
25 min - 2
Lift out the chicken and set aside. Add the pearl barley to the broth and simmer for 20 minutes.
20 min - 3
Meanwhile, heat the oil in a frying pan. Cook the onion and carrots for 8 minutes until soft. Add the tomato purée and grated pickles and cook for 3 minutes.
11 min - 4
Add the potatoes to the pot and simmer for 10 minutes, until tender.
10 min - 5
Shred the chicken from the bones and return it to the soup. Stir in the fried vegetable mix, the brine and the salt. Simmer for 5 minutes, then taste. Add a little more brine if you want it tangier.
5 min - 6
Stir through the dill and serve hot.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
