Pickle Soup with Kidneys

Ingredients

• Beef Kidneys 20 oz
• Pickled Cauliflower 3 pieces
• Cucumber Brine 5 fl oz
• Potato 5 pieces
• Carrot 2 pieces
• Onion 2 pieces
• Pearl barley 4 spoons
• Dill 4 sprigs
• Parsley 4 sprigs
• Celery salt 2 sprigs
• Parsley 1 piece
• Celery salt 5 oz
• Bay leaf 6 pieces
• Green peppercorns 12 pieces
• Ground Black Pepper 4 pieces
• Sour Cream to taste

Step-by-Step Guide

Step 1

Start by preparing the kidneys: Clean them of membranes and fat, cut them into large pieces, and soak them in water for 8 hours, changing the water several times. Then, pour boiling water over the kidneys and boil for 20-30 minutes. If it seems that one boiling is not enough, you can simmer them again in fresh water.

Step 2

Rinse the pearl barley and pour boiling water over it, letting it sit for 30-45 minutes, changing the water occasionally.

Step 3

Peel the cucumbers. Pour 750 ml of hot water over the peels and simmer for 10-15 minutes. Then strain the water, discard the peels, and add the diced cucumbers to the resulting brine. Cook for another 10 minutes.

Step 4

Finely chop the prepared buds, immerse them in three liters of hot water, and boil for 30 minutes after the water reaches a rolling boil.

Step 5

Add the julienned carrots, parsley roots, celery, and the prepared grains.

Step 6

After 10-15 minutes, add the potatoes and finely chopped onion, and cook until the potatoes are tender over medium heat.

Step 7

Then add the prepared cucumbers, the brine, season with salt if needed, add the spices, and continue to cook for another 10-15 minutes. Stir in the chopped herbs and remove from heat. Serve with sour cream.