Pickle soup with kidneys
12 servings
180 minutes
Rassolnik with kidneys is a dish with deep roots in Russian cuisine, known for its rich flavor and warming texture. Its preparation requires patience: the kidneys undergo thorough preparation while the pearl barley becomes tender and fluffy. The sour-salty taste of rassolnik is achieved through cucumber brine and pickled cucumbers that add zest and pleasant acidity to the soup. Carrots, potatoes, herbs, and spices create a balance of flavors, making rassolnik both aromatic and hearty. This dish is perfect for cold weather when you crave something filling and warming. Traditionally served with sour cream, it adds extra softness and tenderness. Rassolnik is not just a soup but a true immersion into the cozy gastronomic tradition of Russia.
1
Start by preparing the kidneys: clean them from membranes and fat, cut them into large pieces, and soak in water for 8 hours, changing the water several times. Then pour boiling water over the kidneys and boil for 20-30 minutes. If it seems one time is not enough, you can boil them again in fresh water.
- Beef kidneys: 600 g
2
Rinse the pearl barley and pour boiling water over it, leave for 30-45 minutes, changing the water.
- Pearl barley: 4 tablespoons
3
Peel the cucumbers. Pour 750 ml of hot water over the peel and boil on low heat for 10-15 minutes. Then strain the water, discard the peel, and add the diced cucumbers to the resulting brine, cooking for another 10 minutes.
- Pickles: 3 pieces
- Cucumber pickle: 150 ml
4
Chop the prepared kidneys finely, immerse them in three liters of hot water, and boil for 30 minutes after boiling.
- Beef kidneys: 600 g
5
Add sliced carrots, parsley roots, celery, and prepared grains.
- Carrot: 2 pieces
- Parsley root: 1 piece
- Celery root: 200 g
- Pearl barley: 4 tablespoons
6
After 10-15 minutes, add potatoes and finely chopped onions and cook until the potatoes are done over medium heat.
- Potato: 5 piece
- Onion: 2 pieces
7
Then add the prepared cucumbers, brine, salt if needed, add spices, and continue to cook for another 10-15 minutes. Add chopped greens and remove from heat. Serve with sour cream.
- Pickles: 3 pieces
- Cucumber pickle: 150 ml
- Dill: 4 sprigs
- Parsley: 4 sprigs
- Celery greens: 2 sprigs
- Bay leaf: 6 pieces
- Black peppercorns: 12 pieces
- Black allspice: 4 pieces
- Sour cream: to taste