Rassolnik with Marinated Cucumbers, Rice and Cabbage
Hearty and rich! Perfect for lunch or dinner! Rassolnik with marinated cucumbers, rice and cabbage turns out very filling and moderately tangy. You can cook it in plain water or vegetable broth and serve it on fasting days. Fresh sour cream goes with it very well.
Updated : 26 November, 2025
Easy
About 20 min.
Ingredients
500 grams
Chicken
3 tablespoon
Rice
450 grams
Potato
100 grams
Cabbage
1
Carrot
1
Onion
3
Pickled cucumbers
1.5 liter
Water
3 tablespoon
Vegetable oil
1 tablespoon
Tomato paste
to taste
Salt
to taste
Garlic
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to cook rassolnik with marinated cucumbers, rice and cabbage? Prepare all the ingredients from the list. You can use either marinated or brined cucumbers. For this soup I used a chicken soup set, which gives a rich, flavorful broth. You can replace chicken with turkey or any other meat you like, but keep in mind that in this case both the cooking time and the calorie content will change.
Step 2
Rinse the chicken under running water. Put it into a pot, pour in neutral-tasting filtered or bottled water and bring to a boil over high heat. A separate article about pots (linked at the end of the recipe) will help you choose the ideal one. Skim off the white foam that appears, lower the heat to medium and cook the chicken under a lid until fully done. This will take about 30-50 minutes, depending on the size of the bird.
Step 3
In a separate pot, cook the rice until done. Then drain it in a colander and rinse under running water. Why do I recommend cooking the rice separately? If you cook it in the same pot with the potatoes, the broth in the soup will turn cloudy.
Step 4
While the rice and broth are cooking, prepare the vegetables. Wash the onion, carrot and potatoes under running water with a brush, peel them and rinse again. Remove the outer leaves and core from the cabbage.
Step 5
Grate the carrot on a coarse grater, shred the cabbage into thin strips, and cut the onion and cucumbers into small cubes. The potatoes can be cut into cubes or sticks, as you prefer. How you cut the carrot also affects the final result: grated carrot will turn into a soft mash during cooking and blend evenly with the other ingredients, while carrot cut into sticks or strips will keep its shape.
Step 6
Sauté the onion, carrot and cucumber in a frying pan in a small amount of vegetable oil.
Step 7
When the onion and carrot are browned, add tomato paste and minced garlic (if you are using it) to the pan. Stir and cook over low heat until the cucumbers are soft (it took me about 5 minutes). In this recipe, tomato paste can be replaced with tomatoes in their own juice, fresh tomatoes or ketchup.
Step 8
Remove the cooked meat from the broth. You can add it back to the soup at the very end or serve it separately on a plate. Put the potatoes and cabbage into the pot. Bring to a boil over high heat, then reduce the heat to medium and cook the vegetables until done, about 15-30 minutes. If you are using young cabbage, add it to the soup at the very end, otherwise it will become too soft.
Step 9
Add the tomato vegetable sauté and the rice. Salt to taste, but keep in mind that as the soup stands it will become a bit saltier because of the cucumbers. Increase the heat and bring the rassolnik back to a boil.
Step 10
Add the herbs, let the rassolnik simmer for a couple of minutes and remove from the heat.
Step 11
Let the soup sit for a while and then serve.
Step 12
Offer each person a pinch of ground pepper and some sour cream in their bowl. Enjoy your meal!
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