Pickle soup with goose giblets
4 servings
30 minutes
Rassolnik with goose offal is a dish of Russian cuisine that has a rich, deep flavor combining the sour notes of pickles and sorrel with the softness of goose offal. Historically, rassolnik originated as a peasant dish and over time gained popularity across different social strata. The addition of goose offal gives it a special density and richness, making it ideal for cold weather. The tenderness of the liver and the aroma of spices create a balance between saltiness and the rich meat base. Rassolnik is prepared by boiling offal with roots and onions, then adding cucumbers, sorrel, and spinach. Finally, the dish is enriched with milk and egg for softness. It is served hot, sprinkled with fresh herbs, providing true warming pleasure.
1
Thoroughly singe the goose entrails, excluding the liver (you can also add the heads, necks, and wings if desired), and wash them. If using necks, cut each into three to four pieces, and cut the wings in half. Remove the eyes from the heads, score the hearts and remove the blood, and cut the stomachs in half. Rinse the entrails again with cold water, place them in a pot, cover with hot water, add salt, pepper, and a couple of bay leaves. Bring to a boil, reduce the heat, and simmer until cooked. Then drain the broth and set the entrails aside in a bowl — they will be needed later.
- Giblets: 125 g
- Bay leaf: to taste
- Ground black pepper: to taste
- Salt: to taste
2
Boil the goose liver in a separate pot. Once the liver is ready, remove it from the broth and set it aside. Strain the broth, let it sit for 15-20 minutes, and skim off the fat from the surface - this broth will be used for making the rassolnik.
- Giblets: 125 g
3
Wash and clean the roots of parsley, celery, and parsnip. Wash, clean, and finely chop the onion and leek. Melt butter in a pan and sauté the roots and onion until soft.
- Parsley root: 45 g
- Parsnip: 30 g
- Celery root: 15 g
- Onion: 1 head
- Leek: 30 g
- Butter: 1 tablespoon
4
Wash the sorrel and spinach leaves, dry them, and chop like cabbage. Peel the pickles, cut them lengthwise, remove the seeds, and julienne. Boil them in a small amount of water for 5 minutes, then drain the water.
- Sorrel: 1 bunch
- Spinach: 1 bunch
- Pickles: 3 pieces
5
Add sautéed vegetables and cucumbers to the boiling broth with the cooked liver, add spices (pepper, bay leaf), and let it simmer on medium heat for 15-20 minutes.
- Bay leaf: to taste
- Ground black pepper: to taste
6
5 minutes before it's ready, add spinach, sorrel, salt to taste, and boiled strained cucumber brine to the pot.
- Sorrel: 1 bunch
- Spinach: 1 bunch
- Salt: to taste
7
Before serving the soup, slice the boiled stomachs, hearts, and liver, and warm them up. In a small bowl, mix milk and one-fifth of an egg, and lightly beat. Place the offal in each plate, pour the egg and milk mixture over it, add the soup, and sprinkle with finely chopped herbs on top.
- Giblets: 125 g
- Milk: 0.3 glass
- Chicken egg: 0.2 piece
- Green: to taste