Moscow rassolnik

Lunch soup from Russia. Meat broth with beef kidney, sour cream, sorrel, potatoes ……

Ingredients:

For 6 servings: 1.75 l of meat stock (bones) 1.5 lsour cream 500 g of beef kidney 250 g juice (head lettuce) 30 g butter 2 pcs pickles 2 pcs large potatoes 1 pc onions 1 pc leek piece of parsley piece of celery parsley (dill) ground pepper vinegar salt

Procedure:

1. Slice the cleaned kidneys, cover with cold water, bring to a boil, cook until tender (about 50 minutes) and drain
2. Meanwhile, cut the potatoes and cucumbers into cubes and put them in the meat broth
3. Fry the finely chopped onion and sliced Vegetable Recipes in hot butter, add everything to the broth, add salt and pepper and cook until tender
4. Add finely chopped sorrel (lettuce), vinegar and boil for about 5-10 minutes
5. Divide the kidneys on plates, pour the soup, put a spoonful of cream and finely chopped dill (parsley) in each portion.