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Rassolnik (Russian Barley and Kidney Soup)

Rassolnik (Russian Barley and Kidney Soup) — a soup recipe, 10 ingredients.

Soup

contains glutencontains dairycontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 500 g beef kidneys
  • 2 tbsp butter
  • 2 parsley roots, sliced in strips
  • 1 onion, sliced in strips
  • 4 potatoes, sliced
  • 2 pickled cucumbers
  • 100 g sorrel
  • Salt to taste
  • Sour cream
  • Fresh parsley and/or dill
Make it lactose-friendly
  • 2 tbsp butter → plant butter, ghee (mostly lactose-free), or olive oil
  • Sour cream → lactose-free sour cream or coconut yogurt

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Trim fat from kidneys, and cut into pieces. Rinse them well.
  2. Cover the kidneys with cold water, and bring to a boil. Drain the water, and rinse the kidneys again.
  3. Cover kidneys with cold water again, and boil for half an hour.
  4. Melt the butter in a soup pot. Add parsley root and onion, and fry until onions are translucent.
  5. Add sliced potatoes to pot, and cover with filtered broth. Cook for 30 minutes.
  6. 10 minutes before the end of cooking, add the cucumbers, chopped sorrel, and salt.
  7. Just before serving, add kidneys, sour cream, and parsley or dill.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0