Beef kidney solyanka soup
Description
The recipe won't take much time. Don't try to salt the soup too much at the beginning, as you'll later add pickled cucumbers and brine. Sugar will help balance the acidity and make the flavor richer. If you boil the kidneys in advance, the soup will take very little time to prepare. If desired, you can add meat or chicken to the soup. Serve the soup hot, best with sour cream and green onions.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making soup with beef kidneys. Soak the barley overnight in warm water so it cooks faster.
- 2
Step 2
First, prepare the kidneys. Soak them in cold water for several hours, changing the water 2-3 times. Then clean them from ducts and fat. Rinse and boil in fresh water for 2-3 minutes after boiling. Drain the broth and rinse the kidneys. Repeat this procedure 3-4 more times. Then boil the kidneys in salted water until fully cooked, remove them, and let them cool. Meanwhile, cook the barley for 20-25 minutes after boiling, rinse it, and drain well.
- 3
Step 3
In a clean saucepan, pour meat or chicken broth and bring to a boil over medium heat. Peel the potatoes and cut them into thin strips, then add to the broth.
- 4
Step 4
Add the cooked barley to the broth with potatoes, season with salt, and cook everything for 10 minutes.
- 5
Step 5
Cut the kidneys into strips and add to the soup, cook for 5-7 minutes.
- 6
Step 6
Pour vegetable oil into a frying pan and add finely chopped onion and grated carrots. Sauté the vegetables over medium heat for 5-7 minutes.
- 7
Step 7
Grate the pickled cucumbers on a coarse grater and add them to the sautéed vegetables. Simmer everything for 5 minutes.
- 8
Step 8
Add the stewed vegetables to the soup, mix well, and let it simmer for 3 minutes. Adjust the taste with brine and sugar, bring to a boil, then remove from heat. Add herbs to the rassolnik, and let the soup steep for 30 minutes.
- 9
Step 9
Pour onto plates and serve.