Traditional Russian Kidney-Pickle Soup

Traditional Russian Kidney-Pickle Soup Recipe

17 Rating


About Traditional Russian Kidney-pickle Soup Recipe:

This traditional russian soup recipe can be made with veal or lamb kidneys (although some use pork or beef kidneys) and benefits from tart sorrel leaves along with pickles and their juices. This brining liquid is known as rassol from which the soup gets its names. Rassolnik or rassoljnik, as it is known, varies from family to family and region to region. Some include barley and potatoes and is so thick, a spoon can stand up in it. Others are made with prime cuts of meat instead of offal, and others add purchased bottles of rassol toward the end of cooking instead of relying solely on the pickles and sorrel for the much-desired sour taste. What is common is the belief that rassolnik is a hangover cure because rassol contains vitamins which help the body to hold water and counteract the dehydration produced by over-imbibing, which causes hangovers.

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  • 1 Hr
  • 14 Ingredients
Adjust Servings :

Ingredients for Traditional Russian Kidney-Pickle Soup Recipe

  • 1 tablespoon Butter
  • 0.17 Onion
  • 0.17 Small leek
  • 0.33 ounce Celeriac
  • 0.17 Large Carrot
  • 0.67 Medium potatoes
  • 0.67 Medium dill pickles
  • 1/2 tablespoon Dill pickle juice
  • 0.83 Black peppercorns
  • 0.33 Allspice berries
  • 0.17 Bay leaf
  • 0.33 pound Fresh sorrel leaves
  • 0.33 quart Beef Stock
  • 0.17 pound Veal or lamb kidneys
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment