Rozsolnyk – is a soup the main components of which are pickled cucumbers or cucumber brine. In ancient times this soup contained giblets, potato, beetroot, and rice as the main ingredients. The cooking of modern soups has changed slightly. Nowadays in order to cook rozsolnyk we use potato, meat, cucumbers and pearl barley. As seasoning sour cream is used traditionally. Today we will cooked bright and nourishing beef kidneys, pickled cucumber, and carrot soup.
- 250 – 300 g (1/2 lb) beef kidneys
- 3 pickled cucumbers
- 1/2 tbsp cucumber pickle
- 1 carrot
- 1 bulb onion
- 2 tbsp pearl barley
- 1 tbsp chopped dill
- 1 parsley root
- 1 celery root
- a bay-leaf
- 100 g sour cream
- black ground pepper – to taste
Cut off the beef kidney fat. Soak the kidneys in water for 6-8 hours. Change water from time to time. Boil the ingredients for 20-30 minutes. Slice the beef kidneys.
Pour pearl barley with boiling water and leave it for 30-45 minutes.
Peel cucumbers. Pour the cucumber peel with 1,5 glass of boiling water. Then boil it for 10-15 minutes. Throw out the peel and put the cucumber pulp in the cooked brine. Cook the ingredients for 10 minutes.
Pour 1,5 liter of water in a pan. Bring it to boil and add the prepared beef kidneys. Cook them for 30 minutes. Then add the prepared pearl barley, cucumber brine, sliced parsley and celery. In 10 minutes add finely cut bulb onion, dill, peeled and cubed potatoes. Then put the prepared cucumbers. Salt and pepper rozsolnyk and boil it for 10-15 minutes more.
Dress the soup with sour cream before serving.
Enjoy your meal!
Do you have a favorite Ukrainian recipe for beef kidneys, pickled cucumber, and carrot soup? If so, please let us know in the comments below or write us an e-mail.