Cuban-Style Rassolnik
by Editorial Staff
A very tasty rassolnik cooked with pork giblets (kidneys and heart), beans, and a small addition of tomato paste, as well as a dressing made with ground lard with garlic.
Ingredients
- Pork kidneys – 2 pcs.
- Pork heart – 1 pc.
- Potatoes – 3-4 pcs. (400 g)
- Pickled cucumbers – 4 pcs.
- Pickled cucumber brine – 1 cup
- Beans – 50 g
- Onions – 1 pc. (80-100 g)
- Garlic – 3 cloves
- Butter – 40 g
- Fatback – 50 g
- Tomato paste – 1 tablespoon.
- or tomato sauce – 2 tablespoon.
- Parsley – 0.5 bunch
- Salt
- Pepper
Directions
- Cut the kidneys in half and pour water, bring them to a boil. Pour out the water in 2 minutes, wash the kidneys, and pour the water again. For the second time add the heart to the kidneys. Pour out the water again, wash the kidneys and heart. Now you can boil them. I cook my kidneys and heart separately as I don’t use the broth from them. Pour the fresh water and simmer until done (1.5 hours). You can add bay leaves and peppercorns.
- Soak the beans in advance. Pour 3 liters of water over soaked beans. Bring them to the boil and cook until the beans are almost done. Cook the rassolnik by using the bean broth.
- Dice the potatoes. Add them to the beans.
- Fry the onions with butter. Add the cucumbers cut into pieces. Pour one broth ladle in 5 minutes and stew them for 10 minutes.
- Add the tomato paste or sauce (or ground tomatoes) to the cucumbers. Stew everything for another 5 minutes.
- Finely chop the fatback and garlic. Grind them in a mortar or at least in a blender.
- Finely chop the cooked kidneys and heart. Add them to a pan. Add the stewed vegetables and brine to taste. Salt and let it boil. Cook for 2-3 minutes, season with the lard combined with garlic, and sprinkle with the parsley.
- Allow the rassolnik to infuse for 15-20 mins.
Enjoy your meal!
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