Rassolnik with beef kidneys and sorrel
6 servings
140 minutes
The recipe is taken from the book "About tasty and healthy food.
1
Remove fat and membranes from the kidneys, cut each kidney into 3-4 pieces, rinse, place in a pot, fill with cold water, and bring to a boil. Then drain the water, rinse the kidneys again, refill with cold water, and cook for 1-1.5 hours.
- Beef kidneys: 500 g
2
Chop the cleaned roots and onion into strips and sauté in oil in a soup pot.
- Parsley root: 2 pieces
- Celery stalk: 1 piece
- Onion: 1 piece
- Refined oil: 2 tablespoons
3
After that, remove the pot from the heat, add the peeled and sliced pickles and diced potatoes, pour in the strained broth, and cook for 25-30 minutes. 5-10 minutes before the end of cooking, add strained cucumber brine, chopped sorrel (or salad), and salt to the rassolnik.
- Cucumbers: 2 pieces
- Potato: 4 pieces
- Sorrel: 100 g
4
When serving the pickle soup, add sliced kidneys, sour cream or cream, and finely chopped parsley or dill.
- Beef kidneys: 500 g