The Russian Heritage Cookbook by Lynn Visson, includes recipes like Shashlyk; Rassol'nik (including Rassol'nik with Spinach and Chicken Rassol'nik); Drachena Egg Pudding; Syrniki Trifunovich; and Tvorozhniki Chernyakhovskaya.
Clean kidneys of all membranes and fat. Place in water to cover, bring to a boil, drain off water, replace with fresh cold water, boil again, drain off water, replace with fresh water, and boil 10 minutes. Dice kidneys and add them with their cooking liquid to beef bouillon. Fry 1 Tbsp. parsley, celery, onion, turnip, tomato, tomato paste, and garlic in butter for 5-10 minutes. Combine with the kidneys in the bouillon and simmer 30 minutes. Add pickles, pickle juice and potatoes, bay leaf and salt and pepper to taste. Simmer for 20 minutes. Taste for seasoning and just before serving sprinkle with minced dill and parsley. Rassol'nik may be served with sour cream on the side.
This rassol'nik is a relative of "Green borshch."
Clean kidneys of membranes and fat; boil kidneys in cold water, changing water as in recipe for Rassol'nik. Chop kidneys and add them with their broth to beef bouillon. Fry 1 Tbsp. parsley, parsnip, celery, onion and turnip in butter for 5-10 minutes. Add to soup. Simmer on low heat for 10 minutes. Add pickles, pickle juice, bay leaf and dash pepper, and simmer 15 minutes. Put in spinach and lettuce and simmer 5 minutes; taste for salt and add only if needed. Beat egg yolks well with milk; be sure soup is not boiling. Pour a cupful of soup into egg mixture and slowly stir back into soup, beating constantly. Before serving sprinkle with remaining parsley and dill.
This soup is identical to Rassol'nik with spinach with the following exceptions: substitute 8 cups of chicken bouillon for beef bouillon. Do not add the water in which the kidneys were cooked to the soup. Add a package of chopped chicken giblets (except for liver) to the bouillon, along with the kidneys and vegetables.
This page created October 2009
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