Traditional Russian Rassolnik Soup

Traditional Russian Rassolnik Soup


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I know what you’re thinking: pickles, in soup? It may sound odd, but the pickles definitely give this meal a kick! It adds the perfect acidity and flavor. You can use any kind of pickle, but the kosher ones are the best for this recipe. I would even add a splash of the pickle brine for even more flavor!

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Time needed

10 min preparation + 40 min cooking

Serving Size / Yield

6 servings


  • 10 C. chicken broth
  • 1 C. shredded turkey
  • 3 potatoes, peeled and diced
  • 1 medium yellow onion, minced
  • 1 C. carrot, shredded
  • 1 C. pickles, shredded
  • ¼ C. pearled barley
  • ½ Tbs. butter
  • Dill to garnish
  • Salt and pepper to taste
  • Sour cream to serve

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In a large pot, bring the chicken broth to a boil. Toss in the potatoes and barley. In a skillet, heat the butter, carrots and onions. Saute them until they soften and add them into the soup. Add the pickles and turkey to the soup. Bring everything to a boil and then turn down the heat to a simmer for 40 minutes. Top the soup with dill and sour cream and serve.

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