Dill Pickle Soup, or Russian Rasolnik, is a traditional, tangy, and hearty dish that blends the sharpness of pickles with the comfort of potatoes, barley, and chicken broth. This rustic soup is perfect for cold weather, offering a light yet satisfying meal that’s both flavorful and nourishing.
Why You’ll Love This Recipe
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Tangy and Comforting: The dill pickles add a delightful tang, balancing perfectly with the earthy flavors of potatoes and barley.
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Hearty and Nutritious: This soup is loaded with vegetables and optional protein from the chicken, making it a wholesome meal.
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Quick to Prepare: With a simple 10-minute prep time and only 40 minutes of cooking, you’ll have a comforting soup ready in less than an hour.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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10 cups chicken broth (or beef / vegetable broth)
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½ – 1 cup cooked chicken – optional
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3 potatoes, peeled and cut into small pieces
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¼ – ⅓ cup pearled barley
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1 tablespoon butter or oil
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1 onion, finely chopped
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1 carrot, grated
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1 cup grated dill pickles (or finely chopped)
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Salt and pepper to taste
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Fresh dill, to garnish
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Sour cream, for serving (optional)
Directions
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Prepare the Broth: Bring the chicken broth to a boil in a large pot. Add the potatoes and barley, then reduce to a simmer.
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Sauté the Vegetables: While the broth simmers, sauté the chopped onion and grated carrot in butter or oil until tender, about 5 minutes. Season with salt and pepper to taste.
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Combine: Add the sautéed vegetables to the pot with the broth, along with the grated dill pickles (and some pickle brine if desired). Stir to combine.
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Simmer: Cover the pot slightly open and continue simmering for about 40 minutes, until the potatoes and barley are tender.
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Add Meat: If using cooked chicken, add it to the soup towards the end of the cooking time. Stir to combine.
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Garnish: Serve the soup garnished with fresh dill and a dollop of sour cream (optional).
Servings and Timing
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Servings: 6-8 servings
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Prep Time: 10 minutes
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Cooking Time: 40 minutes
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Total Time: 50 minutes
Variations
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Vegetarian Option: Skip the chicken and use vegetable broth for a lighter, vegetarian version.
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Add More Vegetables: You can add other root vegetables, like parsnips or turnips, for additional flavor and texture.
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Spicy Twist: Add a pinch of red pepper flakes or chopped chili peppers for a spicy kick.
Storage/Reheating
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat the soup on the stove over medium heat, adding a little water or broth if needed to thin it out.
FAQs
Can I use a different type of broth?
Yes, beef or vegetable broth can be used instead of chicken broth. Each will bring its own flavor to the soup.
Is the chicken necessary in this recipe?
No, the chicken is optional. You can make a delicious vegetarian version of the soup without it.
Can I use frozen vegetables?
Yes, frozen onions and carrots can be used in place of fresh. However, fresh vegetables will give the soup a more vibrant flavor.
Can I make this soup ahead of time?
Yes, this soup actually tastes even better the next day as the flavors meld together. Simply refrigerate and reheat when ready to serve.
How can I make this soup thicker?
If you prefer a thicker consistency, you can mash some of the potatoes in the soup or add a small amount of flour to the broth at the start.
Can I add other seasonings to this soup?
Feel free to adjust the seasoning to your taste. Fresh garlic, thyme, or bay leaves would all work well in this soup.
What can I serve with this soup?
Serve this soup with crusty bread, rye bread, or even a fresh salad for a complete meal.
How do I store the soup?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months.
Is this soup spicy?
No, this soup isn’t spicy, but you can add chili flakes or a splash of hot sauce if you want to add some heat.
Can I make this soup in a slow cooker?
Yes, you can cook the soup in a slow cooker. Add all the ingredients and cook on low for 4-6 hours until the vegetables and barley are tender.
Conclusion
Dill Pickle Soup (Rasolnik) is a comforting and flavorful soup that combines the tang of pickles with the heartiness of potatoes and barley. Whether you make it with or without chicken, it’s a perfect cozy meal for cold days. Quick to prepare and full of satisfying flavors, this soup is sure to become a family favorite.
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Dill Pickle Soup (Russian Rasolnik)
- Total Time: 50 minutes
- Yield: 6-8 servings
- Diet: Gluten Free
Description
This Russian Dill Pickle Soup (Rasolnik) is a unique, tangy, and hearty comfort food made with pickles, potatoes, barley, and chicken broth. A perfect blend of savory and sour flavors, this soup is easy to prepare and ideal for cozy dinners. Whether you’re craving something warm or looking to try a traditional Russian dish, this pickle soup will quickly become a family favorite.
Ingredients
10 cups chicken broth (or beef/vegetable broth)
½ – 1 cup cooked chicken (optional)
3 potatoes, peeled and cut into small pieces
¼ – ⅓ cup pearled barley
1 tablespoon butter or oil
1 onion, finely chopped
1 carrot, grated
1 cup grated dill pickles (or finely chopped)
Salt and pepper to taste
Fresh dill, for garnish
Sour cream, for serving (optional)
Instructions
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Prepare the Broth: Bring the chicken broth to a boil. Add the potatoes and barley, then reduce the heat to a simmer.
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Sauté Vegetables: In a separate pan, sauté the onion and grated carrot in butter or oil until tender, about 5 minutes. Season with salt and pepper.
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Combine: Add the sautéed vegetables to the simmering broth along with the grated pickles and some pickle brine if desired.
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Simmer: Continue simmering, covered but slightly open, for about 40 minutes until the barley and potatoes are tender.
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Add Meat: If using cooked chicken, add it at the end of the cooking process.
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Garnish: Serve the soup with fresh dill and a dollop of sour cream, if desired.
Notes
For a richer flavor, use beef or vegetable broth instead of chicken.
Adjust the pickle brine to your taste; it adds more tang if you prefer a stronger pickle flavor.
Add sour cream for extra creaminess and richness.
The soup can be made ahead and stored in the fridge for 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup, Comfort Food
- Method: Simmering
- Cuisine: Russian
