Home > Worldwide Recipes > Russia > Classic Recipes > Kidney And Dill Pickle Soup
Rassol'nik
Kidney And Dill Pickle Soup
Rassol'nik
The classic Russian sour soup, provocative both in its flavour and in its scent.
Ingredients
1 veal kidney (or 2 lamb)
2 tablespoons brine from the pickle jar
Flour
1 large carrot, scraped
2 oz (60 g) uncooked pearl barley
1 medium leek, peeled
1 medium potato, peeled
¾ teaspoon salt
2 oz (60 g) butter
Freshly ground black pepper to taste
4 ¾ pints (2 ½ litres) beef stock
3 dill pickles, insides scraped out, cut into julienne strips
Soured cream
Details
Serves: 11
Method
Remove all membrane from the kidney and soak it in cold water for 30 minutes. Then pat it dry and cut into slices. Dredge with flour.
Meanwhile, prepare the vegetables. Cut the carrot, leek and potato into julienne strips. Melt 1 oz (30 g) butter in a large stockpot and saute the vegetables in it for 10 minutes. In a small frying pan melt the remaining butter and fry the kidneys in it over high heat to brown, for about 5 minutes.
Add the fried kidneys and the beef stock to the vegetables in the stockpot. Then add the pickles in julienne strips, the barley, the salt, and freshly ground pepper to taste. Bring to the boil, skimming the foam that rises to the surface. When the foam has subsided, cover the pot and simmer the soup for 45 minutes.
Stir in the pickle brine. Test for seasoning. At this point soured cream may be stirred into the soup for serving, or it may be passed at the table and the soup served clear.
Related food category:
