Rassolnik with beef kidneys
6 servings
30 minutes
Rassolnik with beef kidneys is a traditional Russian dish that dates back to old recipes where brine was used to add a special piquancy to soups. Its taste combines a delicate saltiness, the richness of meat broth, and the freshness of greens. The carefully prepared beef kidneys acquire tenderness and a subtle, noble flavor. Pickles give the rassolnik its characteristic sourness, while rice and potatoes make it hearty and thick. This soup is perfect for restoring strength after a long day and is considered an excellent option for a traditional family lunch. Serving it with sour cream and fresh herbs completes the flavor profile, making it harmonious and truly cozy.
1
Clean the kidneys from membranes, cut them in half lengthwise, soak in cold water for 2-3 hours, then drain the water, rinse the kidneys, refill with cold water and bring to a boil, drain the water again, refill with cold water and cook until done (1.5 hours).
- Beef kidneys: 400 g
2
Sauté carrots, onions, parsley roots, and celery in fat.
- Carrot: 1 piece
- Onion: 1 head
- Parsley root: 2 pieces
- Celery root: 2 pieces
- Fat: 1 tablespoon
3
Peel the cucumbers, cut them into cubes, pour in the broth in which the kidneys were cooked, and simmer for 15 minutes.
- Pickles: 2 pieces
4
Boil broth from meat, strain it, add diced potatoes, grains, sautéed vegetables, salt to taste, and cook everything until ready, about 25 minutes, adding cucumbers 10 minutes before done.
- Beef with bones: 500 g
- Potato: 5 piece
- Rice: 120 g
- Carrot: 1 piece
- Onion: 1 head
- Parsley root: 2 pieces
- Celery root: 2 pieces
- Salt: to taste
- Pickles: 2 pieces
5
When serving at the table, place diced meat, slices of kidneys, sour cream, and finely chopped greens on the plates.
- Beef with bones: 500 g
- Beef kidneys: 400 g
- Sour cream: 100 g
- Parsley: to taste
- Dill: to taste