Rassolnik Soup
Cooking time: 2 h
Recipe yield: 4 servings
Rassolnik Soup Recipe
Rassolnik soup according to the classic recipe is cooked on the basis of beef kidneys and salted cucumbers; if the rassolnik soup is cooked correctly, you will get a very tasty soup. One of the important steps when cooking rassolnik soup is to prepare the beef kidneys so that the unpleasant odor disappears. After this you will have a very tasty pickle.
Rassolnik Soup Recipe Ingredients
Rassolnik Soup Cooking Recipe
Rassolnik can be cooked according to this recipe. Remove the film and fat from the beef kidneys, cut into 3-4 parts, rinse well, add cold water, put on fire and let it boil. Drain the water from the kidneys, rinse the kidneys well again and fill them with cold water again. Cook the kidneys over medium heat for 1-1.5 hours.
Peel the onion and roots, cut into strips and fry in butter. Place sliced salted cucumbers, potatoes, fried roots and onions into the strained broth and cook for 25-30 minutes. For spiciness, it is recommended to add cucumber brine to the rassolnik 5-10 minutes before the end of cooking. Also, 5-10 minutes before, put chopped sorrel in the rassolnik and add salt.
Cut the boiled kidneys into slices and place in a rassolnik sauce just before serving, and sprinkle with chopped herbs on top.
Rassolnik can also be prepared in another broth, for example, meat or chicken, and served with a piece of chicken, lamb or veal. The kidneys can be replaced with poultry offal, pre-cleaned and cut into pieces. Fish broth can also be used in the preparation of rassolnik soup and served with a piece of boiled fish, for example, pike perch or sturgeon.
