Rassolnik

Rassolnik

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

Directions

1. While the kidneys are soaking, cut the carrot, parsley and celery roots, and onion into julienne strips.
2. In 4-quart pot, bring 2 quarters of water to a boil.
3. Add the kidneys , julienned vegetables, 1 teaspoon salt, and the peppercorns and bay leaves, and bring to a boil again.
4. Lower the heat and simmer, partially covered, for 30 minutes.
5. Meanwhile, peel the potatoes and cut into 1-inch cubes.
6. Strain the stock, discarding the vegetables.
7. Cut the kidneys into ¼-inch slices and return to the stock, adding the potatoes and rice.
8. Cook slowly, partially covered, for 20 minutes, then add the pickles and simmer 5 minutes more.
9. Turn off the heat, cover completely, and allow the flavors to mingle for 5 minutes.
10. Blend the sour cream with 1 cup of soup and stir it back into the pot, then taste the seasoning.