Rassolnik



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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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