Soups & currieslunchdinnerGluten-freeNo added sugar

Rassolnik (Russian Barley and Kidney Soup)

Name: Rassolnik (Russian Barley and Kidney Soup)
Yield: 5 servings
Cuisine: Soups & curries
Ingredients: 500 g beef kidneys; 2 tbsp butter; 2 parsley roots, sliced in strips; 1 onion, sliced in strips; 4 potatoes, sliced; 2 pickled cucumbers; 100 g sorrel; Salt to taste; Sour cream; Fresh parsley and/or dill

From Wikibooks CookbookNo reviews yet· 0 commentsMedium0 made it

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Ingredients

Makes

500 g beef kidneys
2 tbsp butter
2 parsley roots, sliced in strips
1 onion, sliced in strips
4 potatoes, sliced
2 pickled cucumbers
100 g sorrel
Salt to taste
Sour cream
Fresh parsley and/or dill

Ingredients for 5 servings (2 kg) · the original recipe

Method

1
Trim fat from kidneys, and cut into pieces. Rinse them well.
2
Cover the kidneys with cold water, and bring to a boil. Drain the water, and rinse the kidneys again.
Stovetop
3
Cover kidneys with cold water again, and boil for half an hour.
Stovetop
4
Melt the butter in a soup pot. Add parsley root and onion, and fry until onions are translucent.
Stovetop
5
Add sliced potatoes to pot, and cover with filtered broth. Cook for 30 minutes.
6
10 minutes before the end of cooking, add the cucumbers, chopped sorrel, and salt.
7
Just before serving, add kidneys, sour cream, and parsley or dill.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.