Rassolnik with Kidneys and Pickled Mushrooms
A creative, zesty, and very tasty rassolnik (pickle soup) with mushrooms! A wonderful rassolnik made with salted or pickled mushrooms. The new crop of fresh mushrooms is coming soon, but haven't finished last year's yet? Then let's cook with the extras you put up for later — because no cook likes to let their hard work go to waste. Here's my recipe for rassolnik with salted or pickled mushrooms. For now there are no step photos, since I'm still learning my way around the site. I learned this lovely recipe from my Siberian grandmother.
Ella
Recipe author
Rassolnik with Kidneys and Pickled Mushrooms
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 44 %
7 g
Fats 25 %
4 g
Carbohydrates 31 %
5 g
81 kcal
GI:
100
/
0
/
0
- I adore this rassolnik — provided, of course, you have "extra" salted or pickled mushrooms on hand. Cut the pork or beef kidneys into small pieces and soak them in cold water for about 2 hours, changing the water from time to time. Wash the meat well, cover it with cold water (about 3-4 liters / roughly 3-4 quarts), and set it to cook. Cover the soaked kidneys with cold water, let them boil for 15 minutes, then drain, rinse them with boiling water, and add them to the pot with the simmering meat. While the broth cooks, prep the potatoes, onion, and carrots. (I always wash the potatoes before peeling — if you peel them dry, the starch is released and all the dirt soaks in, making them harder to clean.) Cut the potatoes into cubes and add them to the broth with the meat and kidneys. Sauté the onion until lightly golden, then add the carrots (cut into matchsticks or grated on the coarse side of a box grater) and cook them down. Cut up the mushrooms, or leave them whole if they're small — it's up to you — and add them to the skillet with the onion and carrots. Stir well so all the flavors come together, then add the tomato paste (go easy on it if the mushrooms are pickled). Mix well and watch for the fat to take on a nice color from the tomato paste, then add the mushrooms to the skillet and simmer for about five minutes. By now the potatoes, meat, and kidneys should be cooked. Take out the meat, cut it into serving pieces, and return it to the broth. Stir in the skillet mixture, let it boil for 10 minutes, then taste for salt and tang. If it needs salt, add some (or a splash of the mushroom brine if they were salted); if it needs more tang, add brine from pickled mushrooms. Stir in some fresh herbs, let it simmer over low heat for 3-5 minutes, cover, count to 10, and turn off the heat without lifting the lid. Ideally let it rest, covered, for about 20 minutes. Of course, trust your own taste. Set out sour cream at the table for those who want it — personally, I love it with a dollop. Enjoy, everyone!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Pickled champignons - 12 kcal/100g
- Onion - 41 kcal/100g
- Pork kidneys - 102 kcal/100g
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Related and additional categories:
- Soups
- Meat and meat products
- Mushrooms
- Vegetables
- Fats and oils
- Other
- Vegetable oil
- Tomato paste
- Cooking
- Pickle
- Mushroom soup
- Meat soup
- Tomato soup
- Potato soup
- Offal
- Mushrooms with onions
- Mushrooms with carrots
- Pickled mushrooms
- From carrots
- From potatoes
- From onion
- No eggs
- Recipes for lean dishes without butter