Rassolnik (Russian Barley and Kidney Soup)
Rassolnik is a Russian soup built around the tang of pickled cucumbers, and this version pairs them with beef kidneys. The kidneys are boiled in two changes of water, which removes their harsh edge and leaves a clean, savory meat. Sorrel added near the end brings a second sour note, and a spoonful of sour cream softens both. It is a good use for an inexpensive cut.
Instructions
Trim the fat from the kidneys, cut them into pieces and rinse them well. Put them in a pot, cover with cold water and bring to a boil, then drain and rinse the kidneys again.
Cover the kidneys with fresh cold water and boil them for half an hour. Keep the cooking liquid aside as the broth, filtering it before you use it.
Melt the butter in a soup pot. Add the parsley roots and onion, both sliced in strips, and fry until the onion turns translucent.
Add the sliced potatoes and cover them with the filtered broth. Cook for 30 minutes.
Ten minutes before the end of cooking, add the pickled cucumbers, the chopped sorrel and salt to taste.
Just before serving, stir in the cooked kidneys and a spoonful of sour cream, then finish with chopped fresh parsley or dill.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
