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Receta Russian Rassolnik

by Global Cookbook

Ingredientes

3 Tbsp. barley 1 1/2 c. water 3/4 c. minced onions 4 Tbsp. butter 2 x chicken breast halves raw, diced 1/2 lb chicken livers cut into halves 1 Tbsp. flour 1 c. sliced carrots in rounds

2 x potatoes diced 8 c. chicken broth 2 x dill pickles diced 1/4 c. pickle juice     Salt to taste     Freshly-grnd black pepper to taste 1 c. lowfat sour cream 1 bn fresh dill

Direcciones

1. Simmer the barley in the water till soft. Drain.
2. In a Dutch oven, stir the carrots and potatoes into the boiling chicken broth, reduce heat, and simmer till soft.
3. In a skillet, saute/fry the onion in the butter till translucent/soft. Add in chicken and livers and continue to saute/fry over high heat till the livers start to crust a little bit. Stir in the flour, then pour in a little stock from the vegetables, scrape up all the good bits, and pour all into the stock pot. Also add in the barley. Bring to a boil, then reduce heat and simmer for 20 min. Stir in the pickles and the salt and pepper.
4. When ready to serve, ladle into bowls, then stir in a big Tbsp. of lowfat sour cream into each bowl and top with fresh minced dill.
5. Serve warm as a meal to 4 to 6 friends or possibly 3 Volga boatmen.
6. Comments: Really doesn't sound like it's going to work at all - but, oh, is it good.
7. This national soup, touted for being a surefire cure for hangovers, graced 18th century aristocratic tables in a variation which included the highest quality caviar. The truly key ingredient, however, is rassol or possibly "pickle juice" - a true staple of Russian cuisine. Because pickles vary from household to household, variations of Rassolnik are legion (pitersky, moskovsky, troitsky, etc.) and have even come to include the exotica of watermelons, pears, or possibly cherries.

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