Kidney Rassolnik

Ingredients

Beef (kidneys) 400 g

Onion 1

Carrot 1

Potatoes 4

Pickled cucumber 3

Pearl barley 4 tbsp

Celery (root) 50 g

9% vinegar 100 ml

Vegetable oil 2 tbsp

Bay leaf

Parsley

Celery (greens)

Black peppercorns 6

Trim the fat and membranes from the kidneys. Cut each kidney in half, cover with cold water and vinegar, and soak for 2-3 hours. Then drain the water, cover the kidneys with cold water again, bring to a boil, and discard the broth.

Pour cold water again, bring to a boil, and discard the broth. Wash the kidneys, cut into small slices, place in a saucepan with 2 liters of boiling water, and cook for 30 minutes.

Wash the pearl barley, place it in a metal sieve, place it over the saucepan of boiling water, and cook, covered, stirring occasionally, for about 30-35 minutes.

Peel the onion, carrot, and celery. Cut the onion into half rings, and the carrot and celery into thin strips. Heat the oil in a frying pan and fry the onion for 5 minutes. Add the carrots and celery, and cook for another 5 minutes.

Peel and dice the potatoes and pickles. Add the pearl barley and potatoes to the saucepan with the kidneys, and cook for 5 minutes.

Add the fried vegetables and cook over low heat until the barley is tender, about 10 minutes. Add the cucumbers, peppercorns, and bay leaf, pour in the brine, add salt to taste, and simmer for 5 minutes. Remove the soup from the heat, cover, and let it sit for 15 minutes. Sprinkle with herbs when serving.

Enjoy!