Discussion in 'Food and nutrition' started by International R, Jan 25, 2004.

  1. Rassolnik

    submitted by rcoen from Tipperary, Ireland

    500 g beef kidney 2 Tbsp 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. http://www.simpleinternet.com/recipes/ International Recipes OnLine On-Line Culinary
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