Cookbook:Rassolnik (Russian Barley and Kidney Soup)

Ingredients

 * 500 g beef kidneys
 * 2 tbsp butter
 * 2 parsley roots, sliced in strips
 * 1 onion, sliced in strips
 * 4 potatoes, sliced
 * 2 pickled cucumbers
 * 100 g sorrel
 * Salt to taste
 * Sour cream
 * Fresh parsley and/or dill

Procedure

 * 1) Trim fat from kidneys, and cut into pieces. Rinse them well.
 * 2) Cover the kidneys with cold water, and bring to a boil. Drain the water, and rinse the kidneys again.
 * 3) Cover kidneys with cold water again, and boil for half an hour.
 * 4) Melt the butter in a soup pot. Add parsley root and onion, and fry until onions are translucent.
 * 5) Add sliced potatoes to pot, and cover with filtered broth. Cook for 30 minutes.
 * 6) 10 minutes before the end of cooking, add the cucumbers, chopped sorrel, and salt.
 * 7) Just before serving, add kidneys, sour cream, and parsley or dill.