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Pickled Gherkin Soup - Rassolnik
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- 200 g pickled gherkins, peeled, cut in pieces
- 100 g carrots, peeled, sliced
- 100 g onions, quartered
- 30 g vegetable oil
- 70 g tomato purée
- 300 g chicken hearts (see tip)
- 30 g pearl barley, rinsed, drained
g chicken broth
or 1000 g water
- ½ tsp fine sea salt
- 300 g floury potatoes (e.g. Maris Piper), diced (1 cm)
- 10 black peppercorns
- 1 dried bay leaf
g fresh dill, roughly chopped, for garnishing
or 10 g fresh parsley, roughly chopped, for garnishing
- 60 g sour cream, for serving
- per 1 portion
- 1137 kJ / 272 kcal
- 13 g
- 18 g
- 19 g
- 2.6 g
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