Russian Cuisine Russia Kitchen Food Recipe

Rassolnik (Pickled Cucumber Soup)

Rassolnik (Pickled Cucumber Soup)

Ingredients for Rassolnik (Pickled Cucumber Soup)

  • 500 g beef kidney
  • 2 tbl sps butter
  • 2 pickled cucumbers
  • 100 g sorrel or lettuce
  • 2 parsley rots
  • Pickle brine
  • 1 celery stalk
  • Sour cream or cream
  • 1 onion
  • Minced dill or parsley
  • 4 potatoes

Directions for Rassolnik (Pickled Cucumber Soup)

Cut each kidney into 3 or 4 pieces, wash, cover with water and bring to the boil. Drain, wash the kidney again, cover with cold water and cook for 1 to 1 and 1/2 hours. Saute the vegetable roots and onion in butter in the soup kettle. Remove from the heat. Peel, slice and cook the pickles separately. Cut the potatoes into chunks and add to the vegetables. Pour in the strained stock and simmer for 20 to 25 minutes. Add the pickles and strained pickle brine (for savouriness) and shredded sorrel (or lettuce). Salt to taste. Cook for 5 to 10 minutes. Before serving put pieces of kidney and a spoonful of sour cream or cream in each plate. Sprinkle with the minced parsley or dill.

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Rassolnik (Pickled Cucumber Soup)

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