Rassolnik with Kidneys

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.

Cook: 3 hrs 30 mins

Ingredients

Directions

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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