Kidney and Dill Pickle Soup

Name: Kidney and Dill Pickle Soup (Рассольник)
Yield: 4 to 6 Servings
Cuisine: Russia
Ingredients: freshly ground black pepper to taste; ¾ teaspoon salt; ¼ cup raw pearl barley; 3 dill pickles, seeds scraped out, cut into julienne strips; Sour cream; 2 tablespoons brine from the pickle jar; 2 tablespoons brine from the pickle jar; 1 large carrot, scraped; Flour; 1 veal kidney (or 2 lamb kidneys); 1 veal kidney (or 2 lamb kidneys); 12 cups beef stock; 4 tablespoons butter; 1 medium potato, peeled; 1 medium leek

Рассольник

Preparation info

4 to 6
Servings

Difficulty
Medium

Appears in

A Taste of Russia

By Darra Goldstein

Published 1983

About

The classic Russian sour soup, provocative in both flavor and aroma.

Ingredients

1 veal kidney (or 2 lamb kidneys)
Flour
1 large carrot, scrape

Europe
Russia
Side dish
Eastern Europe
Soup

Method

Remove all membrane from the kidney and soak the kidney in cold water for 30 minutes. Then pat dry and cut into slices. Dredge with flour.

Meanwhile, prepare the vegetables. Cut the carrot, leek and potato into julienne strips. Melt 2 tablespoons of the butter in a large stockpot and sauté t