This recipe for a rassolnik with kidneys which belongs to the original Russian cuisine will diversify your menu of first courses and reveal the secret of cooking an infrequently used byproduct, kidneys.
Summary
| Cook Time | 3 hrs 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Main Dish |
Ingredients
Ingredients- Kidneys – 2 pcs.
- Potatoes – 4 large pcs.
- Rice – 60 g
- Pickled cucumbers – 7 small pcs.
- Brine – 200 ml
- Carrots – 0.5 medium pc.
- Onions – 1 medium pc.
- Vegetable oil – for frying
- Baking soda – 2 teaspoon.
- Vinegar 9% – 1-2 tablespoon.
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Pin Recipe Instructions
- Clean the kidneys from the pieces of fat and membranes. Cut them lengthwise (preferably into 4 pieces). Cut out all the veins.
- Sprinkle the kidneys with the baking soda and add some vinegar. The reaction that occurs will help any remaining impurities to come out. Then rinse the kidneys.
- Pour the kidneys with water, bring them to a boil, and then pour the water out. Change the water 2 more times during 2 hours of cooking. Simmer the kidneys for 20 minutes.
- Cut the vegetables into equal small dice.
- Fry the onion and carrot. When the onion becomes slightly transparent, add the pickles to the pan. Continue frying the vegetables.
- Pour the washed rice with 1.5 liters of water. When the rice boils, add the potatoes, and after 10 minutes – the fried-up vegetables. Dice the kidneys. Pour 200 ml of the brine out from a pickle jar.
- Add the brine and kidneys to the pot with the vegetables. Cook the rassolnik for another 7 minutes.
The rassolnik with kidneys is done. Traditionally, rassolnik is served with thick sour cream and flavored with fresh herbs.
Enjoy your meal!
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