Cuisine: Russian
Servings: 5
Difficulty: Not Evaluated
HOW TO COOK
Pickle preparing meat broth with beef kidneys. We clean the kidneys from films and excessive fat. To delete a specific smell beef kidneys were soaked for 2-3 hours twice changed water, fill it with fresh water and bring to a boil. The water is drained, the kidneys were washed, re-fill with water (3 liters per 1 kg of the kidneys) and cook until tender. Boiled kidney slices, directly before filing rassolnik and boiled in water or broth. Pearl barley laying in the boiling water and cook until soft, broth is poured,
and the rump is washed out as a decoction of it is dark in color and consistency of the mucous membrane, which gives the pickle unpleasant appearance. In the meat boiling broth put the prepared cereals, sliced potatoes into cubes, give it, boil, then add the sliced tomato puree passerovanye with vegetables, and then add the poached pickles, salt, spices and bring pickle until tender.
Leningrad pickle can be prepared with rice, in this case, into the boiling broth put the washed uncooked rice, boil it in the broth for 10-15 minutes, and then in the sequence, we introduce other products.
Serve on a plate with a pickle put-cooked kidney (50 g per serving), pour pickle, add sour cream and sprinkle with herbs.
INGREDIENTS
600 g beef kidney, 700 g (7-8 pcs) potatoes, 150g pearl barley or rice, 120 g (2 pcs.) Onion, 250 g (3-4 pcs.) Pickled cucumbers, 50 g of tomato, 50 g butter, beef broth 1800, spices, salt, 50 g sour cream, parsley.
