Pickle with kidneys

Description

Rassolnik with kidneys is one of the options for preparing a traditional native Russian soup, which was cooked back in the 15th century. A distinctive feature of this dish was the use of brine, due to which it acquired a pleasant sourness. Soup was cooked on both fish and meat, as well as chicken broth, adding a variety of roots and vegetables. The version with kidneys appeared later, but such a pickle - tasty and rich - immediately gained popularity. So we decided to offer you this particular pickle recipe, because many have heard about it, but have never cooked it on their own. And to do this, believe me, it's worth it!

Cooking

Step 1

Prepare the pickle ingredients. Rinse the pearl barley thoroughly and transfer to a small saucepan or bowl. Pour 1 liter of hot water and leave for 2-3 hours.

Step 2

Wash the kidneys, cut each in half lengthwise, clean from fat and films. Rinse again and transfer to a bowl. Fill with cold water so that they completely cover the kidneys, and leave for 3 hours.

Step 3

Drain the water from the pot with the kidneys and fill them with fresh water. Put on the fire and cook for 40 minutes, changing the water during the cooking process 2-3 times. Cut the finished kidneys into slices across the fibers.

Step 4

Peel potatoes, roots and onions for pickle. Cut potatoes into slices, other vegetables, including pickles, into cubes. Drain pearl barley in a colander, then transfer to a saucepan, cover with fresh water and cook for 30 minutes. Throw on a sieve.

Step 5

Bring the pickle broth to a boil. Put barley in it and bring to a boil. Add potatoes and cook for 10 minutes. Fry the remaining vegetables in vegetable oil (5 minutes). Add cucumbers and keep on low heat for 5 minutes.

Step 6

Put the contents of the pan into a saucepan with broth, barley and potatoes. Dilute flour with 100 ml of water and pour into a saucepan with pickle. Stir and bring to a boil. Add kidneys, salt and pepper. Boil pickle for 10 minutes over low heat.