| Description | | Rassolnik is kidney and pickle soup. Rassolnik is one of the most popular Russian soups, it is famous for its unusual taste, as pickle impart piquant relish to the soup. |  | | Method | To prepare the kidneys, remove their fat and membrane, cut in half, cover with cold water, and let soak for 6 hours, changing the water every 2 hours. Discard the last water.
While the kidneys are soaking, cut the carrot, parsley and celery roots, and onion into julienne strips. In 4-quart pot, bring 2 quarters of water to a boil. Add the kidneys (or the giblets, if you are using them), julienned vegetables, 1 teaspoon salt, and the peppercorns and bay leaves, and bring to a boil again. Lower the heat and simmer, partially covered, for 30 minutes. Meanwhile, peel the potatoes and cut into 1-inch cubes. Strain the stock, discarding the vegetables. Cut the kidneys into 1/4-inch slices and return to the stock, adding the potatoes and rice. Cook slowly, partially covered, for 20 minutes, then add the pickles and simmer 5 minutes more. Turn off the heat, cover completely, and allow the flavors to mingle for 5 minutes. Blend the sour cream with 1 cup of soup and stir it back into the pot, then taste the seasoning. Serve in a warmed tureen, sprinkled with tarragon.
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| | Ingredients | | 1 pound veal or beef kidneys, or 1 pound chicken giblets.1 carrot.1 parsley root.2 ounces celery root.1 onion.1 teaspoon salt plus additional salt to taste.6 whole black peppercorns, tied in a cheesecloth bag with 2 bay leaves.3 potatoes.3 tablespoons long-grain rice.3 Brined Cucumbers.6 teaspoons sour cream.1 tablespoon finely chopped fresh parsley. |
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