Soup with pork kidneys. Classic pickle with pearl barley and kidneys

Pickle with kidneys is a thick and rich dish. Both beef and pork kidneys are suitable for its preparation. The secret to a delicious soup lies in the proper preparation of offal.

Rassolnik with kidneys can be seasoned with sour cream

Ingredients

Beef kidneys 400 grams Potato 3 pieces) Carrot 1 piece(s) Onion 1 piece(s) salted cucumbers 2 pieces) Cucumber pickle 100 milliliters Butter 20 grams

• Servings: 5
• Time for preparing: 90 minutes

beef kidney pickle recipe

The kidneys must be thoroughly cleaned of all films and fat.

The kidneys have a specific smell. To completely get rid of it, offal is soaked in water or milk for 3-4 hours. You can leave them in the refrigerator overnight.

1. Boil the kidneys in unsalted water for at least an hour. The broth is not suitable for making soup, so it must be drained.
2. Grate the carrots, cut the onion into thin half rings. Saute vegetables in butter for 10 minutes.
3. Finely chop the cucumbers, add to the vegetables. Mix, pour 50 ml of hot water. Simmer over low heat for another 5 minutes.
4. Cut potatoes into small slices. Boil water in a saucepan, season with salt. Dip the potatoes there, cook until half cooked.
5. Cut the kidneys, add them to the soup.
6. Add vegetable dressing.
7. Pour 100 ml of cucumber brine into the soup. Simmer over low heat for another 10 minutes.

Rassolnik is served for lunch, seasoned with mayonnaise, you can sprinkle with chopped herbs.

Pickle with kidneys and pearl barley

This recipe uses pork kidneys. They are soaked for 4 hours in cold water, during this time the water is changed twice.

Required Ingredients:

• 500 g of pork kidneys;
• 400 g potatoes;
• 60 g barley;
• 2 onions;
• 1 carrot;
• 2-3 pickles;
• 150 ml cucumber pickle;
• 20 g vegetable oil;
• Salt, spices.

Separate preparation requires pearl barley. It is washed, poured with 200 ml of boiling water and left to swell for 1 hour.

1. Bring the kidneys to a boil, drain the primary broth. Pour water again, cook for about an hour. Drain the broth again. Cool the kidneys, cut into pieces.
2. Chop the carrots into thin strips, cut the onion into rings. Fry in vegetable oil for 5 minutes. Add chopped pickles. Fry for a few more minutes over low heat.
3. Cut potatoes into cubes. Boil water, salt, put potatoes and barley in it, cook for 15 minutes.
4. Add chopped kidneys.
5. Introduce cucumber dressing with vegetables, pour in cucumber pickle.
6. Simmer the soup over low heat for 5 minutes.

Serve with sour cream, chopped dill.

Step 1: prepare the kidneys.

Step 2: cook the kidneys.

Step 3: prepare the rice.

Step 4: prepare vegetables and herbs.

Step 5: prepare the broth and boiled kidneys.

Step 6: prepare pickle with kidneys - stage one.

Step 7: Prepare the vegetable dressing.

Step 8: prepare pickle with kidneys - stage two.

Step 9: serve pickle with kidneys.

Rassolnik can be cooked both on ordinary purified or well water, and on fish, vegetable or any meat broth;

A good alternative to tomato paste is homemade tomato caviar with the addition of sweet bell pepper and carrots;

Very often, rice is replaced with coarse barley, but in this case it is sorted out, washed, steamed in boiling water for 30-40 minutes and then boiled until fully cooked in a large amount of lightly salted water. This process takes approximately 50 minutes to 1.5 hours;

The recipe contains classic spices, but if desired, their set can be supplemented with any other spices, as well as herbs that are used during the preparation of the first hot meat dishes.

Russian cuisine occupies a special and honorable place in our virtual tavern. There are dishes in Russian cuisine that are tasty, but, nevertheless, they are rarely cooked. In some cases, this is associated with rare products, such as sturgeon or game. Not everyone can afford store-bought sturgeon, and game still needs to be obtained. And there are dishes, the cooking process of which is quite long, and the products themselves still need to be able to cook. For example, an excellent by-product of the kidney is pork, lamb or beef. Of course, beef kidneys are the most priority, they are larger and have the most refined taste.

Most often, kidneys are prepared pickle, combined meat hodgepodge or stew them with sour cream. The dishes themselves are simple, but the process of preliminary preparation of this offal is quite long, and if you neglect the thoroughness of its preparation, you can easily spoil the dish. It is worth remembering that the kidneys are responsible in the animal's body for excreting harmful substances from the body by filtering the blood and removing them with urine (it is not said to the table). Be that as it may, if the kidneys are poorly prepared for cooking, then your food, excuse me, will smell like urine, and in the kitchen, like in a street toilet. Agree, such a prospect is of little interest. In Soviet times, in canteens with negligent chefs, one could guess the presence of pickle on the menu even on the way.

A good, high-quality pickle is prepared from beef kidneys, in their absence or lack of desire to mess with them, the pickle is prepared from bird (goose, duck, turkey) offal, well, or from beef, for example, from ribs or shank. In addition to meat, root vegetables, pickles, cereals and spices are used in this dish. Root crops are potatoes, carrots, turnips, rutabagas, parsnips, celery, and onions. Cereals - buckwheat, rice and barley. Spices - bay leaf, allspice and black pepper. Barley is used with beef kidneys or beef meat, rice is more suitable for chicken giblets. If the cucumbers are of weak salt, then you can add boiled cucumber pickle to the pickle, to taste. Sour cream is served with pickle.

We will need:

• - beef (ribs) - 400-500 g,
• - beef kidneys - 1 pc. (300-400 g),
• - pickled cucumbers - 3-4 pcs.,
• - cucumber pickle - half a glass,
• - potatoes - 2-3 pcs. (medium),
• - carrots - 1 pc. (large),
• - celery (root) - 0.5 pcs.,
• - onion - 2 pcs. (medium),
• - dill greens - 2-3 sprigs,
• - parsley - 2-3 sprigs,
• - pearl barley - 2 tablespoons,
• - bay leaf - 2-3 pcs.,
• - black peppercorns - 5-6 pcs.,
• - allspice peas - 2 pcs.,
• - sour cream - 100 g.

As mentioned above, the most important thing in this dish is properly prepared and cooked kidneys. The kidneys are prepared separately from all products. First they need to be cleaned, i.e. remove kidney fat and ducts. Here, it's more convenient for someone. I do this with kitchen scissors.

After removing excess kidneys, they are washed with running water, lowered into a suitable container, poured with cold water and soaked for several hours, 6-8, changing the water several times. I prefer to start fussing with the kidneys in advance, in the evening. I soak, changing the water in the pan two or three times, then leave it overnight.
The pickle broth can also be prepared in the evening, while we are fiddling with the kidneys. We rinse the beef ribs, put them in a saucepan of a suitable volume (it is worth remembering that some of the water will boil away, and the rest of the ingredients will be put in the remaining broth) and pour cold water. Put the pot on the fire and bring to a boil. We remove the foam, reduce the heat, add 1 onion (it is possible along with the husk if it is clean), a small washed carrot and a piece of celery root. Add lavrushka, black and allspice to the pan and cook with a slow boil for 1-1.5 hours.
Let the broth cool to room temperature, take out the meat, put it aside, and take out the onions, carrots, celery and throw it away, filter the broth and pour it back into the pan.
We take out the bones from the meat and also throw it away, the fat can also be removed, and the meat can be cut into small pieces and returned back to the broth.
The next day, drain the water from the pot with the kidneys, then fill it with fresh water and leave for an hour. After that, we change the water in the pot with the kidneys again, wash the kidneys, return it to the pot with water and put it on the fire, let the water boil, remove the foam (and there will be a sufficient amount of it, and the smell will also appear, not strong, but noticeable) . After that, the water is drained, the pan is washed, the kidneys are washed with clean water. Return the kidneys to the pan, pour fresh water and bring to a boil again. Again, the water is drained, the pan is washed and the kidneys are washed. After that, the kidneys are returned to the pan again, fresh water is poured, the kidneys are placed in the pan and boiled for 1 hour.
The broth is drained, the kidneys are washed and allowed to cool. After that, the kidneys are cut into pieces convenient for cutting. In the cooled kidneys, the remains of the ducts are removed and then cut into thin bars (or as you like). This is such a simple but lengthy process.
We wash pearl barley with cold water, put it in a small saucepan, pour cold water in a ratio of 1: 3 and cook over low heat for 1 hour until cooked. After that, pour over the cereal with running water and leave it aside.
The next step is roasting from the roots, in our case from carrots, root celery and onions. We clean the carrots, celery root and onion, then cut the onion into small cubes, and the carrots and celery root into strips.
In a pan, heat up 2 tbsp. vegetable oil and fry onions on it until soft, then add carrots and celery and, stirring, fry further until the roots soften.
We put a pot of beef broth on the fire, let it boil, reduce the heat to below medium, add the cooked roasted carrots, onions and celery and boiled pearl barley to the pan. While the roast is stewing, peel the potatoes and pickles from the skin. We cut the potatoes into bars, and the pickled cucumbers into strips.
About 10 minutes after adding the frying and pearl barley to the broth, add potato bars and pickles and continue to cook the broth further. We try for salt and, if there is not enough salt, add the boiled cucumber pickle, let the broth boil and cook for another 10 minutes. Kidney slices can be added directly to the plate. Or add them to a pot of soup along with potatoes and cucumbers.

Ready pickle is served with sour cream and chopped parsley and dill.

Sincerely, S. Zverev.

And few people know. After all, most of us are used to making such a dish using beef meat or beef bones. However, soup using offal is no less satisfying and tasty. To verify this, we suggest doing it yourself.

Step-by-step recipe for pickle with pearl barley and kidneys

Even the most inexperienced hostess will be able to independently make the first dish called "pickle". After all, there is nothing complicated in preparing such a dinner. To do this, you only need to stock up on the following products:

• or pickled spicy - about 3 pcs.;
• beef or pork kidneys - 2 fresh pieces;
• cucumber pickle - about 100 ml (may not be added);
• white onion - 2 pcs.;
• barley - about 50 g;
• black peppercorns, salt - use to taste;
• melted butter - about 30 g;
• medium-fat sour cream - serve at the dinner table.

Food preparation

As you can see, barley and buds require the use of only simple and affordable components. And before you cook such a dish, you should process them all well. First you need to rinse the pearl barley and fill it with plain water. It will swell in a few hours, and you will need much less time to heat it. After a short exposure, pearl barley needs to be boiled in salt water until fully cooked and rinsed thoroughly.

As for the remaining ingredients, they should also be processed. Pork or beef kidneys must be washed, peeled and cut into medium pieces. All vegetables, including cucumbers, also need to be chopped.

Sauteing products

To make a delicious pickle with pearl barley and kidneys, you should definitely add sautéed vegetables to it. To do this, carrots and onions are placed in a frying pan with oil and fried until golden brown and the ingredients are soft. At the end, they need to be seasoned with pepper and salt.

Soup cooking on the stove

Pickle with cucumbers and pearl barley should be cooked in stages. First you need to boil water, and then put the kidneys into it and remove the resulting foam. After the product has been boiled for half an hour, potatoes, pickled cucumbers and boiled pearl barley must be added to it. Also, the broth should be peppered to taste, salted, and then put lavrushka into it. If desired, cucumber brine can also be poured into the soup.

After all the ingredients are cooked, they need to lay out fresh herbs and previously browned vegetables. In this form, the broth is recommended to boil for another 7 minutes, and then tightly close and insist for ¼ hour.

How to serve soup at the dinner table?

Now you know the recipe for pickle with pearl barley and kidneys. After the soup is completely ready and infused under the lid, it must be laid out on plates and immediately presented to the household. In addition to such a dinner, it is recommended to serve a piece of white bread and fresh sour cream. Enjoy your meal!

Classic pickle: a step by step recipe

If you do not like soup cooked with offal, then you can make such a first course in the classic way. For this we need:

• pickled or pickled spicy cucumbers - about 3 pcs.;
• meat on beef bone - about 500 g;
• medium-sized potatoes - 2 pcs.;
• small juicy carrot - 1 pc.;
• white onion - 2 pcs.;
• barley - about 50 g;
• any greens - on a small branch;
• bay leaf, black peppercorns, salt - use to taste.

Food preparation

The classic pickle is easier to prepare than the one made using various offal and offal. To cook it yourself, you should process pearl barley in the evening. It must be thoroughly washed, and then soaked in cool water and left in this state overnight. In the morning, it is recommended to boil the cereal in plenty of water, rinse well and shake vigorously.

You should also wash the beef bone separately, chop the onion, potatoes and grate the carrots. In addition, you need to cut pickled cucumbers into cubes.

Cooking a dish

After processing the cereal, as well as other ingredients, you should fill the pan with water and bring it to a boil. Next, you need to lower the beef bone into the dishes and cook it for a whole hour (with the addition of salt). During this time, the meat should be fully cooked. It must be removed, cooled and cut into medium pieces.

As for the broth, barley, potatoes, carrots, cucumbers, parsley and onions are required to be dipped into it. After mixing the ingredients, they should be cooked for 25 minutes. After the named time has passed, it is necessary to pour fresh herbs into the broth, as well as pepper and boiled meat. After that, the soup must be removed from the stove and left covered for ¼ hours.

We serve the first course to the table

As you can see, the classic pickle is prepared quite easily and quickly. After the soup has been infused for some time under the lid, it must be poured into plates and served hot for dinner. If desired, such a dish can be additionally flavored with black pepper, herbs, as well as sour cream or mayonnaise. It is desirable to present it to the table along with black or gray bread. Enjoy your meal!

Rassolnik is a common Russian first course, which differs from other dressing soups in that it necessarily includes pickled or sour cucumbers and cucumber pickle (that's why it is pickle). The rest of the set of products can be different, as well as the broth: meat or fish, or maybe on offal. There are also vegetarian pickle recipes. Pickle soup spread so widely in Russia that it was even adopted by neighboring peoples. A variety of pickle recipes appeared, in particular, in Ukrainian and Belarusian cuisines. Pickle with kidneys and barley in Kharkov is one of these recipes. It is about him that we will now talk.

Ingredients for 3 liters of liquid

• kidneys (pork or beef) - 350 g
• pickled cucumbers - 250 g
• cucumber pickle - 100 ml
• potatoes - 200 g
• carrots - 75 g
• onion - 75 g
• parsley root - 10 g
• pearl barley - 50 g
• dill greens - 25 g
• parsley - 25 g
• butter - 50 g
• sour cream - 100 g
• salt - to taste
• bay leaf, black peppercorns and allspice peas.

Pickle recipe

1. 
   Peel pork or beef kidneys from the film, cut the ducts, cut into four parts, wash. Soak the kidneys in water for 2 hours. Tip: soak pork kidneys longer, changing the water several times.
2. Place the kidney pieces in a small saucepan, cover with cold water and bring to a boil. Then drain the water, rinse the kidneys again and cut into small pieces.
3. 
   Place the chopped kidneys in a saucepan where the pickle will be boiled, add water, bring to a boil, remove the foam and cook for 30 minutes at a low boil. Meanwhile, wash the carrot and parsley roots, peel and cut into strips.
4. 
   Rinse pearl barley thoroughly in several waters and, pouring boiling water, leave to steam. Tip: If you love this cereal, then cook it - it's delicious.
5. 
   Chopped roots (parsley and carrots) fry in butter. After 30 minutes, add the sautéed roots and steamed pearl barley to the boiling kidneys. Cook for another 15 minutes.
6. 
   In the meantime, peel the potatoes and onions, then chop as desired. Dip the chopped potatoes with onions into the boiling broth and cook over low heat for another 15 minutes.
7. 
   While the potatoes are cooking, peel and cut the pickles. If small cucumbers are used, they can not be peeled and grains. When the potatoes are almost cooked, lower the prepared cucumbers into the boiling pickle and pour in the cucumber pickle. Tip: add brine in parts and taste.
8. 
   Salt to taste, add spices. Boil pickle for another 10 minutes. During the entire cooking time, the kidneys should be completely cooked. If so, add a little finely chopped cockerel and dill to the pickle, turn off the heat under the soup pot. Let the pickle brew under a closed lid from several minutes to half an hour.
9. 
   Serve pickle with kidneys and pearl barley on the table, putting sour cream in a plate and sprinkling with chopped herbs. Enjoy your meal!

Prepared by Sasha Solntseva.