2 pork kidneys; 3-5 salted cucumbers; 600 ml meat stock; 1 cup cucumber pickling juices; a handful pearl barley; 1 onion; 1 carrot (or turnip); 1 unpeeled potato boiled; 1 tbsp pork fat; 2 tbsp sour cream; salt, black pepper
Rassolnik with pork kidneys
Soak the pearl barley in cold water overnight. Wash the kidneys in cold water several times changing the water every 2 hours. Trim the kidneys removing any veins and wash in cold water. Place the kidneys in boiling water and bring to the boil. Boil for a couple of minutes removing any foam. Remove them from the pan, wash them and cover them with fresh water. Bring them to the boil once more and cook for 5 minutes. Wash them well with cold water. Drain the water from the pearl barley and cover it with 1 cup of fresh water. Bring it to the boil and remove any foam. Simmer until all the water has been absorbed. Meanwhile peel the cucumbers using a vegetable peeler and cover the peel with a ladle of stock. Boil them on a medium heat for 10 minutes in a covered saucepan. Add the pickling juices and bring them to the boil. Drain the liquid and leave it to cool. Fry the carrot, onion and cucumbers in some fat on a medium heat until the onion softens. Add the stock and boil for 5 minutes. Bring the rassolnik together: add the pearl barley, diced potato, and chopped kidneys to the vegetables. Pour in the pickling juice and bring to the boil. Cook for 10 minutes on a medium heat in a closed pan and then add the sour cream. Remove the soup from the heat and leave it to stand for half an hour. Serve with sour cream, ground pepper and chilled vodka.