Soup recipe illustration Illustrative image—not a photograph of this dish. Be the first to upload a real one.
v1 Public Imported from Wikibooks revision 4518500

Rassolnik (Russian Barley and Kidney Soup)

personRecipeLibrary
starNot Rated Yet

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

print Print history History
schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4518500

License: CC BY-SA 4.0 · Wikibooks contributors

#medium difficulty #recipes for soup #recipes using barley #recipes using butter #recipes using cucumber #recipes using cucumber pickles #recipes using dill #recipes without cooking time #recipes without servings #russian
Soup

Ingredients

Scale
  • 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

Directions

  1. Trim fat from kidneys, and cut into pieces. Rinse them well.
  2. Cover the kidneys with cold water, and bring to a boil. Drain the water, and rinse the kidneys again.
  3. Cover kidneys with cold water again, and boil for half an hour.
  4. Melt the butter in a soup pot. Add parsley root and onion, and fry until onions are translucent.
  5. Add sliced potatoes to pot, and cover with filtered broth. Cook for 30 minutes.
  6. 10 minutes before the end of cooking, add the cucumbers, chopped sorrel, and salt.
  7. Just before serving, add kidneys, sour cream, and parsley or dill.

Test Notes

lock Sign in to add tested notes or ratings.

No test notes yet.