Rassolnik

I wish I had some hot soup! Yes with giblets! — sometimes we repeat the words of Gleb Zheglov from the unforgettable film. Especially in the morning after celebrating something, you want to taste hot, fatty, rich and thick soup. And even more so in winter! Well, today we’ll cook one of my favorite soups — rassolnik.

Since we started getting a wave of recipes from Vikentich, we decided not to stop and make an amazing version of this soup — “Fried Rassolnik”.

Product set:

How much and what can be seen in the picture:

There is only a quarter of an onion here, since “Platypus” gave us just a horse version of this vegetable))):

Place a saucepan, pour 2.5 liters of water, throw in laurel, pepper, carrot tails and chicken. Put it on the fire and start cooking the broth (this will take about 40 minutes):

At the same time (in another pan), pour water, add pepper and bay leaves, bring to a boil and put the chicken hearts for five minutes:

…pull out:

And in their place we throw the stomachs and continue cooking (40-50 minutes):

Along the way, cut the potatoes into cubes and wash the rice:

…three carrots, cut onions:

Throw them into the frying pan and sauté.

Peel the cucumbers:

…which we put in boiling water and keep there for 2-3 minutes:

We chop everything (do not pour out the broth itself — we will need it later):

When the stomachs are cooked, cut them into small pieces along with the hearts, put them in a frying pan and lightly fry, adding garlic and soy sauce (do not pour out the broth in which everything was cooked):

By this time we had cooked the chicken. We take it out, separate the meat from the bones and chop it. This is what we should end up with:

Plus two broths: chicken and from hearts and stomachs. Strain both and combine in a large saucepan. We also pour the decoction of cucumber skins here.

Now add our ingredients and cook over medium heat in this order:

1. Cook chicken, hearts, gizzards, potatoes, onions and carrots for 15 minutes.
2. Then add the rice and cook for another 15 minutes.
3. Add cucumbers and cook for 10 minutes.

Turn off the heat, let all our splendor simmer for 15 minutes and enjoy your meal!