John Myers
Ingredients for 4 servings:
- 600 g beef (e.g. rump)
- 2 veal kidney(s)
- 5 medium-sized potatoes, diced
- 5 m.-large pickled cucumber(s)
- 150 g soup vegetables, cut into cubes
- 1 onion(s)
- 100 g pearl barley, small
- 50 g tomato paste
- 50 g butter
- tbsp flour
- 125 g crème fraîche
- salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours
Rassolnik s solönimi Ogurzami i Potschkami
Clean the kidneys thoroughly, blanch them three times in boiling water, and rinse them with warm water. Place them in a pan with the beef in about 2 liters of cold water and simmer with half of the vegetables for about 90 minutes. For the last 10 minutes, let the gherkin peels simmer in the broth. Then season with salt and pepper. Chop the remaining vegetables and onion, fry them in 30g butter, and mix with the tomato paste. Add the diced potatoes, pour in a little stock, and simmer until soft. Wash the pearl barley well, place them in cold water, and simmer for 20 minutes until soft. Rinse thoroughly in a sieve. Chop the peeled gherkins, sauté them in 20g butter, and simmer with a little stock until soft. Add the prepared ingredients to the broth along with the beef (cut into bite-sized pieces) and the brine, and simmer thoroughly. Just before serving, heat the kidneys, finely sliced across the grain, in the soup. Do not cook any further. Garnish each serving with a spoonful of crème fraîche before serving.
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