Pickle Soup with Beef Kidneys and Sorrel
Soups • Russian
Description
Pickle soup can be made with <a href="/recipe/7688/">meat</a> or <a href="/recipe/400/">chicken</a> broth and served with a piece of veal, lamb, or chicken. Instead of kidneys, you can use the offal of poultry (goose, duck, turkey, chicken), thoroughly cleaned and cut into pieces. Pickle soup can also be made with <a href="/recipe/1422/">fish broth</a> and served with a piece of boiled pike perch or sturgeon.
Ingredients
- Beef Kidneys 20 oz
- Parsley 2 pieces
- Celery stalk 1 piece
- Cucumbers 2 pieces
- Onion 1 piece
- Salad Potatoes 4 pieces
- Unrefined Sunflower Oil 2 tablespoons
- Sorrel 5 oz
Step-by-Step Guide
Step 1
Remove fat and membranes from the kidneys, cut each kidney into 3-4 pieces, rinse, place in a pot, cover with cold water, and bring to a boil. Then drain the water, rinse the kidneys again, cover with cold water, and cook for 1 - 1.5 hours.
Step 2
Chop the cleaned roots and onion into julienne strips and sauté in oil in a soup pot.
Step 3
After that, remove the pot from the heat, add the peeled and sliced pickles and the potatoes cut into sticks, pour in the strained broth, and cook for 25-30 minutes. 5-10 minutes before the end of cooking, add strained cucumber brine, chopped sorrel (or salad), and salt to the soup for spiciness.
Step 4
When serving, add sliced kidneys, sour cream or cream, and finely chopped parsley or dill to the soup.
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