Pickle Soup with Beef Kidneys

Soups | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Pickle Soup with Beef Kidneys

Ingredients

Pork chop with bone - 17.6 oz
Beef Kidneys - 14.1 oz
Carrot - 1 piece
Onion - 1 head
Parsley - 2 pieces
Celery salt - 2 pieces
Pickled Cauliflower - 2 pieces
Rice - 4.2 oz
Salad Potatoes - 5 pieces
Fat - 1 tablespoon
Sour Cream - 3.5 oz
Salt - to taste
Parsley - to taste
Dill - to taste

Step by Step guide

Step 1

Clean the kidneys from membranes, cut them in half lengthwise, cover with cold water and leave for 2-3 hours, then drain the water, rinse the kidneys, cover with cold water again and bring to a boil, drain the water again, cover the kidneys with cold water and cook until done (1.5 hours).

Step 2

Sauté the carrot, onion, parsley root, and celery root in fat.

Step 3

Peel the cucumbers, cut them into cubes, pour in the broth in which the kidneys were cooked, and simmer for 15 minutes.

Step 4

Make a broth from the meat, strain it, add diced potatoes, rice, sautéed vegetables, salt to taste, and cook everything until done, about 25 minutes, adding the cucumbers 10 minutes before it's done.