Pickled Cucumber Soup

Pickled Cucumber Soup - Russian Soup Recipe

How to Cook & Prepare Pickled Cucumber Soup:

(Rassolnik)

500 g beef kidney 2 tbslps butter
2 pickled cucumbers 100 g sorrel or lettuce
2 parsley roots Pickle brine
1 celery stalk Sour cream or cream
1 onion Minced dill or parsley
4 potatoes

Core and skin the kidney. Cut each kidney into 3 or 4 pieces, wash, cover with water and bring to the boil. Drain, wash the kidney again, cover with cold water and cook for 1-1 ½ hours. Clean and shoestring the vegetable roots and onion and sauté in butter in the soup kettle. Remove from the heat. Peel, slice and cook the pickles separately. Cut the potatoes into chunks and add to the vegetables. Pour in the strained stock and simmer for 20-25 minutes. Add the pickles and strained pickle brine (for savouriness) and shredded sorrel (or lettuce). Salt to taste. Cook for 5 to 10 minutes. Before serving put pieces of kidney and a spoonful of sour cream or cream in each plate. Sprinkle with the minced parsely or dill.

Rassolnik may also be made with meat or chicken stock and served with pieces of veal, lamb or chicken. Giblets of any domestic fowl (goose, duck, turkey, chicken) may be used instead of kidneys.

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	Pickled Cucumber Soup with Fish		Plain vegetable soup