Rassolnik (Russian Barley and Kidney Soup)
Source and licence
"Rassolnik (Russian Barley and Kidney Soup)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Rassolnik_(Russian_Barley_and_Kidney_Soup), revision 4518500), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Rassolnik_(Russian_Barley_and_Kidney_Soup)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518500
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 500 g beef kidneys
- 2 tbsp butter
- 2 parsley roots, sliced in strips
- 1 onion, sliced in strips
- 4 potatoes, sliced
- 2 pickled cucumbers
- 100 g sorrel
- Salt to taste
- Sour cream
- Fresh parsley and/or dill
Method
- Trim fat from kidneys, and cut into pieces. Rinse them well.
- Cover the kidneys with cold water, and bring to a boil. Drain the water, and rinse the kidneys again.
- Cover kidneys with cold water again, and boil for half an hour.
- Melt the butter in a soup pot. Add parsley root and onion, and fry until onions are translucent.
- Add sliced potatoes to pot, and cover with filtered broth. Cook for 30 minutes.
- 10 minutes before the end of cooking, add the cucumbers, chopped sorrel, and salt.
- Just before serving, add kidneys, sour cream, and parsley or dill.