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Traditional Russian Kidney-Pickle Soup Recipe - Rassolnik

  • 6servings
  • 1minutes

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Source: easteuropeanfood.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B6, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 tablespoons butter

  2. 1 diced onion

  3. 1 diced small leek

  4. 2 ounces celeriac or celery root

  5. 1 large carrot, peeled and diced

  6. 4 medium potatoes, peeled and diced

  7. 4 medium diced pickles

  8. 3 tablespoons pickle juice

  9. 5 black peppercorns

  10. 2 allspice berries

  11. 1 bayleaf

  12. 2 pounds fresh sorrel leaves, stripped, washed and chopped

  13. 2 quarts fresh or canned beef stock

  14. 1 pound veal or lamb kidneys, well trimmed and cut into bite-size pieces

  15. 1 large egg yolk

  16. Sour cream for garnish

  17. Fresh dill for garnish

Instructions Jump to Ingredients ↑

  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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