Folks often tend to check over Rassolnik as extremely extraordinary, thanks to that its cornerstone is pickled cucumbers, and nevertheless this soup will certainly amaze you. If you are Russian, you most likely grew up ingesting this soup, and do not see one thing weird about it.
Considering that rassol contains necessary vitamins which help the body system to hold water and neutralize the dehydration generated by over-imbibing, what is popular is the view that rassolnik is a hangover treatment.
Ingredients:
• 4 medium diced dill pickles
• 3 tablespoons dill pickle juice
• 5 black peppercorns
• 2 allspice berries
• 1 bayleaf
• 2 pounds fresh sorrel leaves
• 2 quarts fresh or canned beef stock
• 6 tablespoons butter
• 1 diced onion
• 1 diced small leek
• 2 ounces celeriac or celery root
• 1 large carrot, peeled and diced
• 4 medium potatoes, peeled and diced
• 1 pound veal or lamb kidneys
• 1 large egg yolk
• Sour cream for garnish
• Fresh dill for garnish
Instructions:
1. In a huge pot or Dutch oven, cook butter and include onion, leek, celeriac, carrot and potatoes.
2. Pan-fry till onion is semiopaque, stirring regularly.
3. Include the pickles and their juices, peppercorns, allspice, bay leaf and sliced sorrel, and cook for 1 or 2 mins, stirring continually, till sorrel has collapsed.
4. Include the beef stock and kidneys, give a boil, minimize heat and simmer for 20 mins.
5. Correct spices.
6. Take out bay leaf.
7. In a little mixing, bowl, beat the egg yolk gently with a fork.
8. Solidify the egg yolk with a couple of tbsps of hot soup, stirring continuously.
9. Move tempered egg yolk to hot soup, blending continually.
10. Simmer a min or more, yet do not let the soup come to a boil.
11. Serve in hot bowls with sour cream and fresh dill, if preferred.
Ingredients:
• 4 medium diced dill pickles
• 3 tablespoons dill pickle juice
• 5 black peppercorns
• 2 allspice berries
• 1 bayleaf
• 2 pounds fresh sorrel leaves
• 2 quarts fresh or canned beef stock
• 6 tablespoons butter
• 1 diced onion
• 1 diced small leek
• 2 ounces celeriac or celery root
• 1 large carrot, peeled and diced
• 4 medium potatoes, peeled and diced
• 1 pound veal or lamb kidneys
• 1 large egg yolk
• Sour cream for garnish
• Fresh dill for garnish
Instructions:
1. In a huge pot or Dutch oven, cook butter and include onion, leek, celeriac, carrot and potatoes.
2. Pan-fry till onion is semiopaque, stirring regularly.
3. Include the pickles and their juices, peppercorns, allspice, bay leaf and sliced sorrel, and cook for 1 or 2 mins, stirring continually, till sorrel has collapsed.
4. Include the beef stock and kidneys, give a boil, minimize heat and simmer for 20 mins.
5. Correct spices.
6. Take out bay leaf.
7. In a little mixing, bowl, beat the egg yolk gently with a fork.
8. Solidify the egg yolk with a couple of tbsps of hot soup, stirring continuously.
9. Move tempered egg yolk to hot soup, blending continually.
10. Simmer a min or more, yet do not let the soup come to a boil.
11. Serve in hot bowls with sour cream and fresh dill, if preferred.
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