RCI-VG.005.0180.001
Rassolnik
Rassolnik
Prep40 min
Cook60 min
Total100 min
Servings4
Difficultyintermediate
Ingredients
- veal or beef kidneys1 poundor 1 pound chicken giblets.
- 1 unit
- 1 unit
- 2 ounces
- 1 unit
- salt plus additional salt to taste1 teaspoon
- black peppercorns6 wholetied in a cheesecloth bag with 2 bay leaves.
- 3 unit
- 3 tablespoons
- brined cucumbers3 unit
- 6 teaspoons
- 1 tablespoon
Method
1
Peel and dice the carrot, celery root, parsley root, and onion into small, uniform pieces. Peel and cube the potatoes into bite-sized chunks and set aside in cold water to prevent browning.
10 minutes
2
Rinse the long-grain rice under cold running water until the water runs clear, then set aside to drain.
3 minutes
3
In a large pot, bring approximately 2 liters of water or stock to a boil over medium-high heat, then add the diced onion, carrot, celery root, and parsley root.
8 minutes
4
Add the rinsed rice and black peppercorns to the pot, reduce heat to medium, and simmer until the rice is partially cooked.
10 minutes
5
Add the cubed potatoes to the simmering soup and continue cooking until both the potatoes and rice are fully tender.
15 minutes
6
Season the soup generously with salt, taste for balance, and adjust the sourness by stirring in pickle brine gradually until the desired briny flavor is achieved.
3 minutes
7
Remove the pot from heat and allow the soup to rest briefly, then ladle into bowls and garnish with freshly chopped parsley.
2 minutes
8
Serve each bowl with a generous dollop of sour cream stirred in at the table to add richness and temper the sourness to individual taste.