Rassolnik with Rice (Russian Pickle Soup)

1. 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.

2. Meanwhile, peel one onion and chop coarsely. Slice the other onion and set aside. Cut pickles into julienne strips.

3. 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.

4. Remove chicken thighs from the broth and cut into thin slices. Discard bones.

5. 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.

6. 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.

Cook's Note:

You can use any bone-in meat instead of chicken thighs for this soup.