International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Cheddar Cheese Biscuits with Dill and Chives






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > meat > rassolnik
from Tipperary, Ireland 500 g beef kidney 2 tbl sps butter 2 pickled cucumbers 100 g sorrel or lettuce 2 parsley rots Pickle brine 1 celery stalk Sour cream or cream 1 onion Minced dill or parsley 4 potatoes Cut each kidney into 3 or 4 pieces, wash, cover with water and bring to the boil. Drain, wash the kidney again, cover with cold water and cook for 1 to 1 and 1/2 hours. Saute the vegetable roots and onion in butter in the soup kettle. Remove from the heat. Peel, slice and cook the pickles separately. Cut the potatoes into chunks and add to the vegetables. Pour in the strained stock and simmer for 20 to 25 minutes. Add the pickles and strained pickle brine (for savouriness) and shredded sorrel (or lettuce). Salt to taste. Cook for 5 to 10 minutes. Before serving put pieces of kidney and a spoonful of sour cream or cream in each plate. Sprinkle with the minced parsley or dill.

Rassolnik


average rating = 5 stars(5.00001 comment available)
SUBMITTED BY
list all recipes for MEAT (1007)
list all Russian recipes (80)
list all recipes by RCOEN (260)


conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: rassolnik
ethnicity: russian
recipes for meat
recipes by rcoen
Email Address:
(posted January 24, 2004)

from Tipperary, Ireland

500
g beef kidney
2 tbl sps
butter
2 pickled cucumbers
100
g sorrel or lettuce
2
parsley rots
Pickle brine
1
celery stalk
Sour cream or cream
1
onion
Minced
dill or parsley
4 potatoes

Cut each
kidney into 3 or 4 pieces, wash, cover with water and bring to the boil. Drain, wash the kidney again, cover with cold water and cook for 1 to 1 and 1/2 hours. Saute the vegetable roots and onion in butter in the soup kettle. Remove from the heat. Peel, slice and cook the pickles separately. Cut the potatoes into chunks and add to the vegetables. Pour in the strained stock and simmer for 20 to 25 minutes. Add the pickles and strained pickle brine (for savouriness) and shredded sorrel (or lettuce). Salt to taste. Cook for 5 to 10 minutes. Before serving put pieces of kidney and a spoonful of
sour cream or cream in each plate. Sprinkle with the minced parsley or dill.



Please click here to read our policy on submitted comments
+1 comment
click to view


from Sunnyvale, CA, United States wrote:0  0

Truly the best of Russian cuisine.
5 starsFebruary 1, 2011


 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2020 SimpleSolutions Corporation. All Rights Reserved.