How to cook rassolnik with chicken

Rasolnik occupies an important place in Russian cuisine, along with cabbage soup and porridge. At the heart of this rich and satisfying first course is meat and pickled cucumbers. Changing and adding new ingredients, you can get various recipes for its preparation. To prepare rassolnik with chicken according to the classic recipe, you must precisely adhere to the composition and proportions of the constituent parts.

You need to take the chicken, wash it well, gut it, take off the skin and cut it into two parts. Prepared chicken meat should be filled with cold water in a saucepan, add salt and put on a stove. After boiling the broth, remove the foam and leave to simmer for an hour over low heat.

While the broth is preparing, do not waste time. You can safely prepare all the vegetables for filling the rassolnik. Carrots (2 pcs.) And onions (1 pc.), Cleaned, thoroughly washed and finely chopped. It is more convenient to grate the carrots on a large grater. In a frying pan, fry the vegetables in a butter until golden, add broth, a little vinegar and extinguish 15 minutes. Practically cover the frying pan with a lid, but do not forget to stir vegetables so that they do not burn.

When the chicken is ready, it should be taken from the pan, cooled and cut into small pieces. In rassolnik with chicken must be added potatoes (6 pcs.), Brine (1 glass), pickled cucumbers (3-4 pcs.) And fried vegetables. Continue cooking for another 30 minutes. At the end, use chili, bay leaf, red or black pepper to taste.

Ready rassolnik poured hot in plates, put pieces of chicken meat, add sour cream or mayonnaise, a lot of chopped greens and start eating. To rassolnik with chicken brought joy, and not problems with digestion, we must remember the main secrets of its preparation:

1. Never use pickled cucumbers in the pickle. Take only pickled cucumbers of good quality, hard, crispy and with a delicious brine.
2. Preliminary it is necessary to crush cucumbers and fry in oil, to improve the taste of the dish itself.
3. In diseases of the stomach and intestines, never use vinegar and hot pepper to avoid aggravation of the disease.

Experienced housewives to improve the taste, in the classic recipe with pickler with chicken, introduce a slice of lemon, which is added already in the plate. Rassolnik can be made from chicken hearts and wings, add barley, rice or pearl bar to make the dish full and thick.

Rassolnik with chicken and pearl barley is prepared in several ways. If the first dish is cooked from chicken fillet or breast, you must first boil a rich broth with meat, and separately - pearl barley until half-ready. Onions, carrots and pickles to pass in a frying pan, adding tomato paste. Then add small pieces of potatoes and pearl bar to the pan. After 10 minutes add the remaining vegetables, bay leaf. If necessary, pepper and continue to cook until ready for another 15 minutes over medium heat. When serving, put mayonnaise and greens in it.

The second way is much easier. For its preparation use chicken stomachs, hearts, wings and throat. The meat should be thoroughly cleaned from the film and skin and cook for 40 minutes. Then throw the pearl barley into broth and continue cooking for 40 minutes. Then you can put the potatoes, celery, onions and cucumbers and cook until the potatoes are ready.

During this time, the pearl barber will have time to cook, and the hearts with stomachs will turn out soft and tasty. At the very end, add bay leaf, spices, parsley greens and pour the cucumber pickle. Put a spoonful of sour cream and a slice of lemon in a plate.

Rassolnik with chicken, only at first glance it seems a simple meal. If you show your imagination and cook it with love, you can pleasantly surprise even the most demanding amateur to eat.