Russian Cuisine

Kidney-Pickle Soup Recipe – Rassolnik recipe

Soup is one of the most important dishes of Russian cuisine. The Russians like to drink soup. Among the traditional Russian dishes, one of the most delicious soup recipes: Kidney-Pickle Soup Recipe – Rassolnik recipe

  • Ingredients:

6 tablespoons butter
1 diced onion
1 diced small leek
2 ounces celeriac or celery root
1 large carrot, peeled and diced
4 medium potatoes, peeled and diced
4 medium diced dill pickles
3 tablespoons dill pickle juice
5 black peppercorns
2 allspice berries
1 bay leaf
2 pounds fresh sorrel leaves, stripped, washed and chopped
2 quarts fresh or canned beef stock
1 pound veal or lamb kidneys, well trimmed and cut into bite-size pieces
1 large egg yolk
Sour cream for garnish (optional)
Fresh dill for garnish (optional)

  • Method:

1-) In a large pot or Dutch oven, melt butter and add onion, leek, celeriac, carrot and potatoes. Sauté until onion is translucent, stirring frequently. Add the pickles and their juices, peppercorns, allspice, bay leaf and chopped sorrel, and sauté for 1 or 2 minutes, stirring continuously, until sorrel has collapsed.

2-) Add the beef stock and kidneys, bring to a boil, reduce heat and simmer for 20 minutes. Adjust seasonings. Remove bay leaf.

3-) In a small mixing, bowl, beat the egg yolk lightly with a fork. Temper the egg yolk with a few tablespoons of hot soup, stirring constantly. Transfer tempered egg yolk to hot soup, whisking continuously. Simmer a minute or two, but do not let the soup come to a boil. Serve in heated bowls with sour cream and fresh dill, if desired.

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