Traditional Russian Kidney-Pickle Soup Recipe

Traditional Russian Kidney-Pickle Soup, also known as Rassolnik, is a hearty and flavorful soup made with beef kidneys, pickles, and barley. This soup is a popular dish in Russian cuisine and is often enjoyed during the winter months. The kidneys add a rich and meaty flavor to the soup, while the pickles provide a tangy and slightly sour taste. To make the soup, simmer beef kidneys with onions, carrots, and barley until tender. Add pickles, pickle brine, and herbs for additional flavor. Serve the kidney-pickle soup hot with a dollop of sour cream and fresh dill.

4.4
17 Rating -
Rate
Non Vegdiet
1hr total
30minsPrep
30minsCook
1hr total
30m.Prep
30m.Cook
Traditional Russian Kidney-Pickle Soup
plan
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ingredients serve

Ingredients for Traditional Russian Kidney-Pickle Soup Recipe

  • 0.33 Beef Kidneys
  • 0.17 Onion, Chopped
  • 0.17 Carrot, Chopped
  • 0.08 cup Barley
  • 1 cup Water
  • 1/2 Pickles, Chopped
  • 1/25 cup Pickle Brine
  • 0.33 Bay Leaves
  • 0.33 tablespoon Fresh Dill, Chopped
  • As required Salt And Pepper To Taste
  • as needed Sour Cream And Fresh Dill For Serving

Directions: 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.
Nutrition
value
206
calories per serving
5 g Fat17 g Protein21 g Carbs7 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    17g
  • Carbs
    21g
  • Fiber
    7g

MacroNutrients

  • Carbs
    21g
  • Protein
    17g
  • Fiber
    7g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    178mg
  • Iron
    8mg
  • Vitamin A
    619mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    2mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    66mcg
  • Vitamin B12
    39mcg
  • Vitamin C
    46mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    86mg
  • Manganese
    < 1mg
  • Phosphorus
    326mg
  • Selenium
    102mcg
  • Zinc
    3mg
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
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Recipe By Slurrp