This delicious soup has fallen out of favor lately. Many young cooks say they don’t know how to make it with kidneys, and using a plain broth just doesn’t cut it.
But it’s actually simple. Start by making a broth from beef bones. Cut the kidneys lengthwise, trim off the fatty membrane (it smells unpleasant and isn’t edible), slice the kidneys thinly, and rinse them thoroughly under running water. Soak the kidneys in cold water. Bring a large pot of water to a boil, drain it, and rinse the kidneys again (repeat this two to three times) before cooking them in the broth with a carrot and an onion.
When the kidneys are nearly cooked, add the potatoes. Finally, toss in thinly sliced pickles and spices such as bay leaves, nutmeg, black pepper, and cardamom, and bring the soup back to a boil. Remove the pot 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.
