Traditional Russian Kidney-Pickle Soup Recipe

Cooking Directions

• STEP 1.Rinse the beef kidneys under cold water and remove any excess fat or membranes.
• STEP 2.Cut the kidneys into small pieces and place them in a large pot.
• STEP 3.Add chopped onions, carrots, and barley to the pot.
• STEP 4.Cover the ingredients with water and bring to a boil.
• STEP 5.Reduce the heat to low and simmer the soup for 1-2 hours, or until the kidneys and barley are tender.
• STEP 6.Add chopped pickles, pickle brine, bay leaves, and dill to the soup.
• STEP 7.Simmer for an additional 10-15 minutes to allow the flavors to meld together.
• STEP 8.Serve the kidney-pickle soup hot with a dollop of sour cream and fresh dill.

Cooking Tips

• Be sure to rinse the kidneys thoroughly to remove any residual blood or impurities.
• If you prefer a milder flavor, you can soak the kidneys in milk for 1-2 hours before cooking.
• You can add other vegetables such as potatoes or celery for extra texture and flavor.

Storage and Serving

• Store the kidney-pickle soup in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop or in the microwave before serving.
• Garnish with additional sour cream and dill, if desired.