RUSSIAN BORSCHT SOUP
With beets, carrots, cabbage and tomatoes, this Russian borscht soup recipe is great for gardeners like myself. Not only is it delicious, but its bright crimson color is eye-catching on the table. -Ginny Bettis, Montello, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the beets, carrots, onion and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add tomatoes and cabbage; cover and simmer for 30 minutes or until cabbage is tender. Stir in salt, dill and pepper. Top each serving with sour cream if desired.
Nutrition Facts : Calories 71 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 673mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 4g fiber), Protein 3g protein.
RUSSIAN MUSHROOM AND POTATO SOUP
I make this soup every Halloween and is the 'signal' to the family that the cool weather has arrived. I've been making it for 15 years now and out of all the soups I make, it is still everyone's favorite. Enjoy!
Provided by DTERESA
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 12
Number Of Ingredients 13
Steps:
- Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
- Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
- In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 21.2 g, Cholesterol 22.7 mg, Fat 7.7 g, Fiber 2.7 g, Protein 4.5 g, SaturatedFat 4.5 g, Sodium 928.1 mg, Sugar 2.9 g
RUSSIAN GREEN BEAN AND POTATO SOUP
This is a recipe that I found in a vegetarian cookbook years ago. I have modified it to my liking and have made it ever since. It's a hearty soup with a great flavor. Add seasonal veggies for more variety. Enjoy!
Provided by Idealnut
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a large saucepan over medium heat. Stir in the onion, and gently cook until softened and translucent, about 5 minutes. Add the potatoes and green beans; cook until the green beans have slightly softened, about 5 more minutes.
- Pour in the vegetable stock. Bring to a boil over high heat, then lower heat to medium-low, cover, and cook until the potatoes have softened, about 15 minutes. Stir the flour into the sour cream, and add it a spoonful at a time to the simmering soup. Stir in the sauerkraut and dill, season to taste with salt and pepper. Simmer for 5 minutes more before serving.
Nutrition Facts : Calories 221.6 calories, Carbohydrate 35.7 g, Cholesterol 8.4 mg, Fat 7.1 g, Fiber 6.1 g, Protein 5.7 g, SaturatedFat 2.9 g, Sodium 600.8 mg, Sugar 6 g
SOLIANKA OR RUSSIAN BEEF SOUP
This is a traditional Russian soup that is served as a meal by itself. Vodka is usually served with it. Garnish with fresh lemon slices and sour cream.
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 24
Steps:
- Soak mushrooms in 3/4 cup water until tender, 20 to 30 minutes. Set aside.
- Melt half the butter and saute the onions, meats, and rehydrated mushrooms. Add the stock and liquid from the mushrooms and bring to a boil. Make a bouquet garni by tying the bay leaves and peppercorns tightly in cheesecloth. Lower the heat and add the bouquet garni, pickles, capers, and marinated mushrooms. Simmer 10-15 minutes.
- Melt remaining butter in a skillet and cook the tomatoes and tomato paste for a few minutes, then add the flour and saute for another few minutes. Add a cup of the soup to the skillet and stir in well, then return pan ingredients to the soup pot.
- Add the olives, dill, marjoram, garlic, pickle juice, and paprika. Adjust soup's seasoning with salt and pepper; simmer another 10-15 minutes.
- Remove pot from heat and remove bouquet garni. Adjust seasonings and serve with sour cream and lemon.
Nutrition Facts : Calories 477.6 calories, Carbohydrate 26.9 g, Cholesterol 100.4 mg, Fat 30.4 g, Fiber 4.7 g, Protein 25.4 g, SaturatedFat 14.2 g, Sodium 1373.9 mg, Sugar 10.8 g
RUSSIAN-STYLE VEGETABLE SOUP
I've always loved to experiment with food and recipes, and the following recipe is no exception. We all enjoy this soup on a cool day because it seems to warm you right up!
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 6-8 servings (4 quarts).
Number Of Ingredients 16
Steps:
- In a large kettle, combine the stew meat, salt, pepper and water; bring to a boil. Reduce heat; cover and simmer for 1 hour. , In a small saucepan, saute onion in butter until tender; add to kettle. Add the cabbage, carrots, celery, potatoes, tomatoes, beets, parsley and vinegar; bring to a boil. Reduce heat; simmer for 50-60 minutes or until vegetables are tender. , In a small bowl, combine flour and cream and cream. Gradually stir into soup. Bring to a boil, cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 122 calories, Fat 4g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 278mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 8g protein.
SHCHI - RUSSIAN CABBAGE SOUP
Shchi has been a Russian staple for centuries for many reasons. It is very cheap, easily changed according to what ingredients are available, keeps well, and has many vitamins and minerals in each serving. It can be made with meat or vegetarian. This is my version of the recipe :)
Provided by Joseph Johnson
Categories Potato
Time 2h
Yield 8 bowls, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Core and shred the green cabbage.
- Peel and chop the garlic.
- Peel and chop the potatoes into large chunks.
- Peel and chop the onions.
- Wash and chop the tomatoes.
- Peel and dice the radishes.
- Wash and slice the leek into thin circles.
- Peel and grate the carrot.
- Melt the butter in a large pot or pan.
- Add garlic, onion, radish, leek and carrot. Saute on high heat approximately 5-10 minutes until vegetables have softened.
- Add beef stock (vegetable stock or water) and bring to a boil.
- Add green cabbage, potatoes, tomatoes, bay leaves, black peppercorns, and caraway seed.
- Reduce heat to low and cover. Simmer for approximately one hour or until all vegetables are done, stirring occasionally.
- Remove and discard bay leaves.
- Finely chop dill and/or parsley.
- Ladle into bowls.
- Add a dollop of sour cream (or smetana) on top and sprinkle with chopped dill and/or parsley.
- Ideally, refrigerate after cooling and wait 1-2 days to serve as shchi is usually allowed to "cure" for a short time. In my opinion, it tastes great fresh or re-heated. Can also be served cold.
- Pumpernickel or rye bread and butter make a great side.
- Refrigerate any leftovers.
RUSSIAN MUSHROOM AND BARLEY SOUP
Deep hearty flavor. Excellent recipe. Found it on the Internet-said it was adapted from Darra Goldstein's book "A Taste of Russia" Notes: 01/07/08: Barley's cooking time varies(I've had quick barley take 45 minutes to cook)so in step 6, cook until tender enough to your taste. The soup may require more liquid; I now keep a 4th can of consomme on hand to add, along with another 1 1/4 cups of water if it's getting too thick.
Provided by DJM70
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- If using dried mushrooms, soak them in 1/2 cup of hot water for about 20 minutes.
- Slice and set aside, reserving soaking water, too.
- Put the oil in a large stockpot or Dutch oven,add 2 tablespoons of the butter and melt the butter over medium heat.
- Saute the onions and garlic, stirring occasionally, until the onions are translucent.
- Stir in the consomme and water and add the potato, celery, carrots, bay leaves, dill, barley and the reconstituted mushrooms and soaking water.
- Add salt and pepper to taste, bring the soup to the boil, reduce heat and simmer, covered, about 15 minutes (about an hour if using regular barley), until the barley is tender.
- Clean the fresh mushrooms, cut off and discard woody stem ends, and cut the smaller mushrooms in half and the larger ones into quarters.
- Melt the remaining 4 tablespoons of butter in a frying pan and saute the mushrooms until some liquid has been yielded and no raw color shows.
- Stir mushrooms and liquid into the soup and simmer 5 minutes.
- Remove and discard the bay leaves.
- Just before serving, put the sour cream in a medium bowl and stir a cup or so of hot soup into it to temper it.
- Stir the diluted sour cream into the soup and serve immediately (don't cook the sour cream), garnished if you like with strips of lemon zest.
Nutrition Facts : Calories 444, Fat 22.9, SaturatedFat 12.8, Cholesterol 47.4, Sodium 912, Carbohydrate 47.1, Fiber 8.8, Sugar 5.4, Protein 16
OKROSHKA (CHILLED RUSSIAN SUMMER SOUP)
This soup is nothing fancy, folks. Just a a nice, light, refreshing, cold soup on a hot day. If you don't like buttermilk, please ignore the recipe.
Provided by Luke
Categories Soups, Stews and Chili Recipes Stews
Time 50m
Yield 2
Number Of Ingredients 8
Steps:
- Combine potatoes, eggs, cucumber, bologna, green onion, radishes, and dill in a bowl. Refrigerate until chilled, about 30 minutes.
- Divide mixture between 2 bowls and cover with cold buttermilk to make a soup.
Nutrition Facts : Calories 459.7 calories, Carbohydrate 48.2 g, Cholesterol 246.2 mg, Fat 19.7 g, Fiber 3.7 g, Protein 23 g, SaturatedFat 8.1 g, Sodium 748.6 mg, Sugar 15.1 g
RUSSIAN MUSHROOM AND POTATO SOUP
Steps:
- Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
- Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
- In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken.
- To serve, garnish each bowl of soup with fresh dill.
RUSSIAN BARLEY MUSHROOM SOUP
This is a delicious recipe that has been used in my family all the way from Russia. A good mix of dried mushrooms can be purchased at Costco.
Provided by blazer380
Categories Potato
Time 1h
Yield 10 bowls, 10 serving(s)
Number Of Ingredients 11
Steps:
- Thoroughly rinse the mushrooms under cold water.
- Soak the mushrooms in the 6 cups of water for at least one hour (Ideally four to eight hours). Don't drain the water.
- Reserve the mushroom water (it will be dark in color).
- Uniformly chop the mushrooms and return to the water.
- Add the mushrooms, water, and chicken stock into a large cooking pot (7.5 qt or so).
- Bring to boil.
- Add the barley and cook until the barley is tender. This will be about 10 minutes with 'quick' barley or about 35 minutes with regular.
- While the barley is cooking, peel and cube the potatoes to about 3/4 inch cubes.
- Cut up the onions and saute them in a skillet until golden.
- Finely chop the cooked onions.
- Chop the carrots.
- Once the barley is tender, put the potatoes, carrots, onions, salt, and pepper into the pot.
- On low-med heat cook until the potatoes are done.
- When serving, add two tablespoons of sour cream and finely chopped parsley to each bowl of soup as garnish.
Nutrition Facts : Calories 152.8, Fat 1.6, SaturatedFat 0.5, Sodium 200.8, Carbohydrate 29.1, Fiber 5, Sugar 3, Protein 7.6
RUSSIAN MUSHROOM SOUP
Steps:
- Break dried mushrooms into small pieces and rinse thoroughly with cold water to remove dirt granules. Cover mushrooms with 8 cups cold water and add salt and garlic. Cover and simmer for 2 hours or more until mushrooms are tender. Add more salt to taste. When soup is done, saute onion in oil and add to soup. Simmer for just a few minutes. Traditionally served Christmas Eve at Holy Supper.
RUSSIAN MEAT & VEGETABLE SOLYANKA SOUP
Solyanka is a traditional Ukrainian and Russian meaty soup that is just great in the wintertime. It is traditionally on the salty side with few vegetables so I modified the recipe to make it healthier and more nutritious. The most appealing quality of Solyanka is the tart salty broth and the variety of strong flavors you get from the different strong flavored ingredients in the soup. Served with thick slices of buttered Russian or Ukrainian rye bread, it makes a filling and satisfying meal. ...... For the MEATS - Traditional Solyanka is made with sliced sausages, smoked pork, beef and often whatever is available. I prefer to use lighter ingredients. The sausage I like is Hillshire Farms Lite Smoked Sausage, or their Turkey Kielbasa Lite. These have great flavor and half the fat of traditional Eastern European sausages. A few slices of hot salami alsao add good flavor but for low fat I use a couple of chicken breasts in addition to the Lite sausage. ...... For the BROTH - For the broth to have its correct flavor it should be made from beef. Making traditional beef stock with soup bones and scrap meats is time consuming. Store-bought beef broth is often too salty and weak to boot. My preferred method is to use Minor's Beef Base Concentrate. Not available in stores, you can find this at a restaurant supplier or online from Amazon. This is a highly concentrated beef paste that quickly makes a very high quality broth with little effort. A 16 oz tub of Minor's will keep in the fridge for up to a year and make over 5 gallons of flavorful stock. A tip for reducing salt is to use more Minor's Beef Base instead of salt to add more flavor. If you make this recipe, be sure to try Minor's Base, for it will make this soup much better, and will surely become a regular standby in your kitchen. ...... For the VEGGIES - Traditional Russian Solyanka will only have salt-preserved varieties like pickled cucumbers, olives, capers, and salted mushrooms. While including at least some of these is important to get authentic flavor, I like to add shredded cabbage, white onions, sliced celery, and stewed tomatoes for improved nutrition. I shred the cabbage fine so as to add a bit of thickness to the body of the soup. ...... For the GARNISH - Just as important as what goes into the soup is what you dress it with. Squeeze a wedge of fresh Lemon into each bowl, drop a dollop of sour cream into the center, and sprinkle chopped fresh Dill over the top and you will be in heaven. These add contrasting flavors and make the soup a genuine delight.
Provided by Biker_chef
Categories Meat
Time 1h30m
Yield 3 quarts, 8-10 serving(s)
Number Of Ingredients 23
Steps:
- THE BROTH:.
- Put water and Minor's Beef Stock Conentrate into large pot and heat to boiling. Put peppercorns, bay leaves, and allspice into cheescloth satchel and place into pot. Once boiling, add shredded cabbage, sliced celery, reduce heat, and simmer for a minimum of 30 minutes.
- MEAT and VEGGIES:.
- Put oil into large frying pan and heat. Cut sausage into slices no thicker than 1/8"and put into pan. Cut pre-cooked chicken into thin long slices and put into pan. Cut onions into half-rings and put into pan once meat has been slightly browned. Slice pickles into thin strips and add to pan along with the tomato paste. After two minutes put into pot.
- PUTTING IT TOGETHER:.
- Put all of the pan-fried ingredients into the pot, add the sliced olives, stewed tomatoes, capers, and heat to a slight boil. DO NOT RAPIDLY BOIL - or the flavor will be killed. Add the white wine and simmer the pot for 20 minutes.
- SERVING:.
- Remove the cheescloth satchel from the pot and ladle the soup into bowls. Provide your dining guests the garnish of lemon slices, chopped dill, and sour cream. Enjoy as I am sure you will!
RUSSIAN CABBAGE SOUP
Make and share this Russian Cabbage Soup recipe from Food.com.
Provided by Diana Adcock
Categories One Dish Meal
Time 4h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large soup pot cover the beef, tomatoes, onion, bay leaf and garlic with cold water.
- Let stand for 1 hour and simmer covered for 3 hours.
- Remove the bay leaf, add cabbage, sugar, onion, salt and pepper.
- Simmer for 15 minutes more.
- Remove from heat, add lemon juice and offer Sour Cream at the table.
RUSSIAN - WILD MUSHROOM SOUP WITH BARLEY & POTATO
When wild mushrooms are in season it's time to make this nice simple and tasty traditional Russian chunky mushroom soup. This mushroom soup is very filling while low calorie and low fat (if you don't add too much butter or soured cream or crème fraîche when serving). Taken from...
Provided by Baby Kato
Categories Vegetable Soup
Time 1h25m
Number Of Ingredients 10
Steps:
- 1. Put the barley into a pot, pour some boiling water, get to boil then turn down the heat and simmer slowly.
- 2. Clean the mushrooms with water and a sponge. Make sure there are no stuck leaves or pine needles or other things from the forest. Cut the root area of mushroom legs and you can also cut the coarse (low) part of the mushroom leg (usually required with older mushrooms).
- 3. Cut up the mushroom into about half an inch (1.5 cm) pieces and put into the pot. Add boiling stock or water, get to boil and turn down the heat. Remove the foam with the strainer. Add the bay leave, dill seeds, salt and the drained barley and let simmer for about 10 minutes.
- 4. Chop and fry the onion in a separate pan to the clear golden colour.
- 5. Chop the potatoes and grate the carrot.
- 6. Add the potatoes to the soup. Get to a boil and then simmer for 5 minutes
- 7. Add the carrots and onions. Get to boil and let simmer for another 5 minutes. Turn off the heat and adjust salt.
- 8. Let the mushroom soup sit for couple of hours, it will enrich the flavour.
- 9. Serve Russian wild mushroom soup with a spoon of sour cream or a knob of butter. Add some finely chopped herbs into every bowl of soup. Enjoy!
RUSSIAN MUSHROOM AND POTATO SOUP (LIGHTER VERSION)
This is particularly great for the cooler fall months. It's a lightened up version of similar recipes, and it reduces calories from over 430 to about 275 per serving by using low-fat and low-sodium ingredients and replacing butter with olive oil for sautéing the vegetables. The original recipe states the recipe yields 12...
Provided by Vickie Parks
Categories Cream Soups
Time 1h
Number Of Ingredients 14
Steps:
- 1. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Add potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
- 2. Heat remaining olive oil in a skillet over medium heat, and sauté the mushrooms for 5 minutes, or until lightly browned. Stir sautéed mushrooms into the soup.
- 3. In a small bowl, mix the sour cream and flour until smooth, and stir into the soup to thicken.
- 4. To serve, garnish each bowl of soup with a sprig of fresh dill and crumbled bacon (if desired).
RUSSIAN GREEN BEAN AND POTATO SOUP RECIPE - (4.8/5)
Provided by á-1554
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a large sauce pan over medium high heat. Stir in the onion and gently cook until softened and translucent, about 5 minutes. Add the potatoes and green beans; cook the green beans until slightly softened, about 5 minutes. Pour in the vegetable stock. Bring to a boil over high heat, then lower heat to medium-low, cover, and cook until the potatoes have softened, about 15 minutes. Stir the flour into the sour cream, and add it a spoonful at a time to the simmering soup. Stir in the sauerkraut and dill, season to taste with salt and pepper. Simmer for 5 minutes more before serving.
RUSSIAN GREEN BEAN AND POTATO SOUP
Make and share this Russian Green Bean and Potato Soup recipe from Food.com.
Provided by seattlelove
Categories Russian
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a large saucepan over medium heat. Stir in the onion, and gently cook until softened and translucent, about 5 minutes. Add the potatoes and green beans; cook until the green beans have slightly softened, about 5 more minutes.
- Pour in the vegetable stock. Bring to a boil over high heat, then lower heat to medium-low, cover, and cook until the potatoes have softened, about 15 minutes. Stir the flour into the sour cream, and add it a spoonful at a time to the simmering soup. Stir in the sauerkraut and dill, season to taste with salt and pepper. Simmer for 5 minutes more before serving.
Nutrition Facts : Calories 265.7, Fat 8.2, SaturatedFat 3.2, Cholesterol 10.4, Sodium 814, Carbohydrate 42.1, Fiber 5.2, Sugar 6, Protein 7.2
PRESSURE COOKER RUSSIAN SWEET & SOUR CABBAGE SOUP
Make and share this Pressure Cooker Russian Sweet & Sour Cabbage Soup recipe from Food.com.
Provided by James Craig
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil and butter in pressure cooker, just until butter foams.
- Add onion& cabbage, stirring until cabbage is wilted.
- Add the remaining ingredients.
- Cover with pressure cooker lid.
- Set on high heat until the control jiggles.
- Reduce the heat and cook for 10 minutes.
- Remove from heat and let cool 5 minutes.
- Run cold water over cooker to finish reducing pressure.
- Serve with sour cream if desired.
Nutrition Facts : Calories 442.3, Fat 20.9, SaturatedFat 7.1, Cholesterol 29.9, Sodium 547, Carbohydrate 48.9, Fiber 3.2, Sugar 35, Protein 10.4
VEGETARIAN RASSOLNIK (RUSSIAN BARLEY AND PICKLE SOUP)
Rassolnik is my husband's favorite soup. It is usually prepared with meat but because almost everyone in my family is vegetarian, I make it with mushrooms instead.
Provided by Natalie Titanov
Categories World Cuisine Recipes European Eastern European Russian
Time 9h
Yield 6
Number Of Ingredients 12
Steps:
- Combine barley and plenty of cold water in a bowl and soak overnight. Drain.
- Fill a stockpot with 6 cups of water. Add drained barley and bring to a boil. Reduce heat and simmer for 30 minutes.
- Meanwhile, melt butter in a skillet over medium heat and cook onion until browned, about 5 minutes. Add mushrooms and keep cooking until they start to release their liquid, 5 to 10 minutes. Set aside.
- After barley has been cooking for 30 minutes, add sauteed mushrooms, potatoes, carrot, bay leaves, dill, salt, and pepper. Cook for 10 more minutes. Add pickles and cook for 5 more minutes. If the water evaporates too much, you can add more.
Nutrition Facts : Calories 179.6 calories, Carbohydrate 27.7 g, Cholesterol 14.4 mg, Fat 6.4 g, Fiber 4.9 g, Protein 5.2 g, SaturatedFat 3.8 g, Sodium 473 mg, Sugar 3.3 g
RASSOLNIK WITH RICE (RUSSIAN PICKLE SOUP)
The traditional version of Rassolnik is made with barley, but often children prefer rice. So this new version became quite popular. Use brined pickles if you can find them.
Provided by Magda
Categories World Cuisine European Eastern European Russian
Time 2h5m
Yield 4
Number Of Ingredients 12
Steps:
- Rinse chicken under cold running water. Place in a large pot, add water to cover, and bring to a boil over high heat. Skim off foam and reduce heat to low.
- Meanwhile, peel one onion and chop coarsely. Slice the other onion and set aside. Cut pickles into julienne strips.
- Add chopped onion, peppercorns, and bay leaf to the pot with the chicken and simmer until the meat is tender, 1 to 1 1/2 hours.
- Remove chicken thighs from the broth and cut into thin slices. Discard bones.
- Heat oil in a skillet over medium heat and cook sliced onion and pickles until soft and translucent, about 5 minutes. Stir in tomato paste until well combined.
- Remove chopped onion from stock with a slotted spoon. Add rice to the stock and cook for 3 minutes. Add cubed potatoes, pickle-onion mixture, and chicken slices. Continue to cook until rice and vegetables are tender, 15 to 20 minutes. Top each serving with a dollop of sour cream.
Nutrition Facts : Calories 599.1 calories, Carbohydrate 71.5 g, Cholesterol 108.9 mg, Fat 18.3 g, Fiber 7 g, Protein 36.7 g, SaturatedFat 5.7 g, Sodium 1782.3 mg, Sugar 6.1 g
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