Russian Rassolnik

Russian Rassolnik.

A Russian proverb says; "U kazhdoij solenshchiny svoy rassol" ("Every pickles have their pickle juice"). This means that it has always required some skills to pickle vegetables and get a quality jiuce. "Rassol " or pickle juice is a key ingredient of a this true staple of Russian cuisine. Rassolnik is a soup made from pickled cucumbers, pearl barley and pork or beef kidneys. Rassolnik has so many variations (pitersky, moskovsky, troitsky, etc) as pickles vary from household to household. Russians did not only take pickled cucumbers' juice, but also used pears, apples, cabbage or cherries to prepare "rassol". To thicken the soup cereals, specifically barley grits are used.

Ingredients:

Preparation:

Cook beef stock separately.
To prepare the kidneys, remove their fat and membrane, cut in half, cover with cold water, and let soak for 6 hours, changing the water every 2 hours. Pour out the last water.

Peel and slice carrots, onion, parsley and celery stalks and saute in fat or butter. Peel the potatoes and cut into cubes. Dice pickles, put them in the already made meet stock and simmer a little. Strain the stock and add diced potatoes, barley grits, sauteed vegetables. Bring to a boil, then reduce heat and simmer for 20 minutes. Add in the pickles and the salt and pepper.

Slice the kidneys and quickly saute them in butter for some 5-6 min and add them to the soup for the last 5 minutes or so. Add pickle juice as well.

When ready to serve, ladle into bowls, then stir in a big tablespoon of sour cream into each bowl and top with fresh chopped dill.

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