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

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

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