Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 lb (680 g) bone-in chicken thighs
- 8 cups (1.9 L) water
- 2 bay leaves + 8 black peppercorns
- 1.5 tsp kosher salt, divided
- 1 tbsp olive oil + 2 tbsp unsalted butter (divided)
- 1 medium onion, 1 carrot, 1 celery rib (diced)
- 2 garlic cloves (minced)
- 1/2 cup (100 g) pearl barley, rinsed
- 3 medium potatoes (about 1 lb/450 g), peeled and diced
- 1 cup (150 g) diced pickled cucumbers (brined, not sweet)
- 1/2 cup (120 ml) pickle brine, divided
- 1/4 cup (10 g) chopped fresh dill
- 6 tbsp sour cream, for serving
Do This
- 1. Simmer chicken, bay leaves, peppercorns, and 1 tsp salt in 8 cups water at a gentle simmer (185–195°F / 85–90°C) for 25 minutes; skim foam.
- 2. Lift chicken to cool; strain broth. In the pot, sauté onion, carrot, and celery in oil + 1 tbsp butter with a pinch of salt for 6–8 minutes; add garlic 30 seconds.
- 3. Return broth; add rinsed barley. Simmer 25 minutes, uncovered, skimming as needed.
- 4. Add potatoes; simmer 12 minutes until tender.
- 5. In a skillet, sauté pickles in 1 tbsp butter 3–4 minutes; stir in 1/4 cup brine and simmer 1 minute. Add to soup; splash in more brine to taste.
- 6. Shred chicken, return to pot; add dill. Rest 5 minutes. Ladle into bowls and top each with 1 tbsp sour cream.
Why You’ll Love This Recipe
- Classic Eastern European comfort: cozy barley and potatoes brightened with tangy pickles and their brine.
- Balanced and satisfying yet light, with a clean, golden broth and fresh dill.
- Flexible protein: make it with tender chicken thighs or try the beef variation.
- Make-ahead friendly—flavors deepen overnight and it reheats beautifully.
Grocery List
- Produce: Onion, carrot, celery, garlic, potatoes, fresh dill
- Dairy: Unsalted butter, sour cream
- Pantry: Pearl barley, pickled cucumbers (brined, not sweet), pickle brine, olive oil, bay leaves, whole black peppercorns, kosher salt
Full Ingredients
Stock and Protein
- 1.5 lb (680 g) bone-in, skin-on chicken thighs (skin optional; see Variations for beef)
- 8 cups (1.9 L) cold water
- 2 bay leaves
- 8 whole black peppercorns
- 1 tsp kosher salt (plus more to taste later)
Soup Base and Vegetables
- 1 tbsp olive oil
- 2 tbsp unsalted butter, divided
- 1 medium yellow onion (about 150 g), small dice
- 1 medium carrot (about 120 g), small dice
- 1 celery rib (about 60 g), small dice
- 2 garlic cloves, minced
- 1/2 cup (100 g) pearl barley, thoroughly rinsed
- 3 medium potatoes (about 1 lb/450 g), peeled and cut into 1/2-inch cubes
- 1 cup (150 g) brined pickled cucumbers, small dice
- 1/2 cup (120 ml) pickle brine, divided (start with 1/4 cup, add more to taste)
- 1/4 tsp freshly ground black pepper (plus more to taste)
- 1/4 cup (10 g) chopped fresh dill, plus extra for serving
For Serving
- 6 tbsp (90 g) sour cream (about 1 tbsp per bowl)
- Rye bread, optional
Step-by-Step Instructions
Step 1: Prep the barley and vegetables
Rinse the barley under cold water in a fine-mesh sieve for 30–60 seconds until the water runs mostly clear. This keeps the broth bright. Dice the onion, carrot, and celery; mince the garlic. Peel and cube the potatoes. Dice the pickled cucumbers and chop the dill; set everything aside.
Step 2: Build a clean, flavorful broth
In a 5–6 quart (4.7–5.7 L) pot, add chicken thighs, 8 cups water, bay leaves, peppercorns, and 1 teaspoon kosher salt. Bring just to a boil over medium-high, then immediately reduce to a gentle simmer at 185–195°F (85–90°C). Skim any foam and simmer for 25 minutes, until the chicken is tender and registers 175°F (80°C) near the bone.
Lift the chicken to a plate to cool. Strain the broth through a fine-mesh strainer back into a measuring bowl or clean pot; discard bay leaves and peppercorns.
Step 3: Sauté the aromatics
Return the empty pot to medium heat. Add olive oil and 1 tablespoon butter. Sauté onion, carrot, and celery with a pinch of salt for 6–8 minutes, stirring, until softened and translucent. Stir in garlic for 30 seconds until fragrant.
Step 4: Simmer barley until nearly tender
Pour the strained broth back into the pot and bring to a gentle simmer. Add rinsed barley and 1/4 teaspoon black pepper. Simmer uncovered for 25 minutes, skimming as needed, until barley is almost tender but still has a slight bite.
Step 5: Add potatoes
Stir in the diced potatoes. Simmer 12 minutes, or until the potatoes are just tender when pierced. Keep the heat gentle to preserve broth clarity.
Step 6: Soften pickles and bloom the brine
While the potatoes cook, warm the remaining 1 tablespoon butter in a small skillet over medium heat. Add the diced pickled cucumbers and sauté 3–4 minutes to soften their edges. Pour in 1/4 cup (60 ml) pickle brine and simmer 1 minute. Stir this mixture into the soup. Taste; for a brighter, more assertive tang, add up to 1/4 cup more brine. Simmer 2 minutes.
Step 7: Shred chicken and finish
Discard chicken skin and bones; shred or chop the meat into bite-size pieces and return it to the pot. Stir in the chopped dill. Adjust seasoning with salt and pepper as needed (brine varies in salinity). Turn off the heat and let the soup rest 5 minutes to meld flavors.
Step 8: Serve with cool creaminess
Ladle into warm bowls. Top each serving with about 1 tablespoon sour cream and a pinch of fresh dill. Serve with rye bread if you like.
Pro Tips
- Rinse barley thoroughly to keep the broth clear. A brief 30-minute soak further shortens simmer time.
- Sautéing the pickles mellows sharpness and keeps the brine’s tang pleasant, not harsh.
- Add brine after the potatoes are tender; early acid can toughen potato texture.
- For extra depth, brown the chicken skin in the pot first (3–4 minutes), then add water for the broth.
- If the soup tastes too salty, add a splash of water or a small peeled potato for 10 minutes, then remove.
Variations
- Beef Rassolnik: Use 1.5 lb (680 g) beef shank or boneless short ribs. Simmer beef with bay leaves and peppercorns for 1 hour 30 minutes until tender; proceed with steps as written, adding barley for the final 35 minutes of that simmer. Dice beef and return to the pot in Step 7.
- Vegetarian: Replace chicken and water with 8 cups rich vegetable stock. Add 8 oz (225 g) sliced mushrooms in Step 3 and 1 cup (165 g) cooked white beans in Step 7 for body and protein.
- Pressure Cooker: Pressure cook chicken, water, bay, and peppercorns on High for 12 minutes; quick release. Strain, then pressure cook broth with barley for 10 minutes; quick release, switch to Sauté, add potatoes for 10 minutes, then finish with pickles, brine, chicken, and dill.
Storage & Make-Ahead
Refrigerate in an airtight container for up to 4 days; barley will continue to absorb broth—loosen with water when reheating. For best freezing (up to 3 months), freeze the soup without potatoes and dill; add fresh potatoes when reheating and stir in dill just before serving. Reheat gently to a simmer on the stovetop; do not boil vigorously after adding brine to keep flavors balanced.
Nutrition (per serving)
Approximate: 340 kcal; 20 g protein; 15 g fat; 35 g carbohydrates; 4 g fiber; sodium varies with brine. Calculated with chicken thighs and 1 tbsp sour cream per serving.
