Rassolnik with beef kidneys and sorrel

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.

Chop the cleaned roots and onion into strips and sauté in oil in a soup pot.

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.

When serving the pickle soup, add sliced kidneys, sour cream or cream, and finely chopped parsley or dill.