Rassolnik

This delicious dish has been somewhat forgotten lately. Young cooks admit they don’t know how to prepare it with kidneys, and making rassolnik (a traditional Russian soup) with regular broth just doesn’t cut it, as they say.

But it’s actually quite simple. Start by making a broth from beef bones. Cut the kidneys lengthwise, remove the fat (which has an unpleasant odor and is inedible), slice them thinly, and rinse thoroughly under running water. Soak them in cold water. Bring a large pot of water to a boil, then drain it and rinse the kidneys (repeat this process 2-3 times) before cooking them in the broth with a carrot and an onion.

When the kidneys are nearly cooked, add potatoes. Finally, toss in thinly sliced pickles, spices (such as bay leaves, nutmeg, pepper, cardamom, etc.), and bring it back to a boil. Remove the finished dish from the heat, sprinkle with fresh dill, parsley, and celery, and let it sit covered for 10-15 minutes.

Ingredients:
– Beef kidneys – 200g
– Broth – 800g
– Potatoes – 8 pieces
– Onion, carrot, pickles (either salted or canned) – 2 pieces
– Fresh herbs, spices, salt.