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Pickle soup with kidneys and pearl barley classic

Classic Rassolnik (Pickle Soup with Kidneys and Pearl Barley)

Everything new is just the well-forgotten old — and that goes for rassolnik, too! Nicely tangy and nicely rich. Tracking down the truly classic recipe for rassolnik took some serious searching; there are quite a lot of other versions out there. The name of this rassolnik speaks for itself. Rest assured, the classic will delight you no less than any of the newfangled takes on it.

Ksyunya••

Recipe author

Pickle soup with kidneys and pearl barley classic

Composition / ingredients

Servings:

Beef (brisket with ribs)

Pork kidneys

800

Potatoes

Carrot

Onion

Pickles (barrel-fermented)

Pearl barley

0.75

Brine (from the pickles)

Lard (rendered pork)

Bay leaf

Parsley root

Ground red pepper

Sugar

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 48 % 10 g

Fats 19 % 4 g

Carbohydrates 33 % 7 g

108 kcal

GI: 88 / 0 / 13

Cooking method

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There are lots of recipes for rassolnik, but here I'm presenting the classic Russian version of this dish. Rassolnik is wonderful food for cold winter days. Cut the kidneys lengthwise and soak them in cold water for several hours. Rinse the beef brisket and simmer it until done, without salt or seasonings. Take the meat out of the broth, separate it from the bones, and cut it into pieces. Cook the kidneys in a separate pot for 30 minutes after the water comes to a boil; don't skim the foam or add salt, and rinse the cooked kidneys in water. Add the rinsed pearl barley to the boiling broth, and 10 minutes later add the diced potatoes. Melt the lard in a skillet and sauté the chopped onion with the coarsely grated carrot. After a few minutes, add the pickles — peeled, seeded, and diced — to the skillet. Sauté everything together for 5 minutes, sprinkling it with sugar. Transfer the finished sauté to the broth with the nearly-done barley and potatoes. Then add the pieces of meat and the sliced kidneys. Pour in the pickle brine and add the spices. Add more salt if needed. Let it simmer, covered, for 10 minutes. The classic rassolnik is ready — serve it with sour cream and chopped herbs. Enjoy!