Soup with Kidneys and Beans (Rassolnik)

Soup with kidneys and beans (Rassolnik) – recipe with photo, Russian cuisine
Rating: 4 Votes: 23
Cooking Time:
2 hours
Recipe Yield:
5 l
Medium recipe

Soup with kidneys and beans (Rassolnik) – a recipe for Russian cuisine, there are a lot of types and methods of cooking rassolnik. It can be in vegetable broth, without meat, maybe with beef, maybe with mushrooms. Pearl barley can be added to the rassolnik, some recipes have tomato paste, others do not. In general, almost all products can change, only one thing is invariable - salted cucumbers. But even here there is a small nuance, some housewives rub them on a coarse grater, others cut them into small cubes, and still others cut them into cubes or large straws.

Recipe Ingredients

Cooking Recipe

For the recipe for Russian cuisine rassolnik with kidneys and beans, wash the kidneys well, cut in half lengthwise and cut out all the fat and veins. Rinse well again, then, if you are too sensitive, you need to remove the excess smell, this is of course not pork kidneys, but still. There are several options for how to do this, the fastest is to sprinkle the kidneys with soda and set aside for 40 minutes. After the time has passed, rinse the kidneys well under running water, removing the soda, but this option may not be suitable for people who have low acidity. No matter how you rinse, the kidneys have absorbed the soda, and you will hear it. Another option is a long one, pour prepared kidneys with cold water and set aside for a day, periodically changing the water and washing the kidneys. You choose.

Rinse beans and pour warm water, set aside for 30-40 minutes to swell. When the beans swell, boil them until half cooked. Peel and finely chop the onion. Carrots are also peeled and cut into small cubes or grated on a fine grater. Peel and chop the garlic with a knife or pass through a press. Squeeze pickles lightly, removing excess liquid, and then cut into not too large cubes or grate on a coarse grater.

Pour vegetable oil into a frying pan and let it warm up, then add chopped garlic and when a light aroma of garlic comes out, add onion. Mix everything and simmer until the onion becomes transparent. Then add the chopped carrots and simmer until the carrots are slightly soft. Add tomato paste to the fried vegetables, mix quickly so that the paste is combined with vegetables, and pour in a scoop of broth. Warm up for another 2-3 minutes.

In a separate frying pan, already warmed up, put the cucumbers, reduce the heat to medium. Simmer the cucumbers, stirring occasionally, until all the liquid has evaporated from them. When the liquid does not begin to add a spoonful of vegetable oil and fry for another 5 minutes. If you do not evaporate excess liquid from the cucumbers, then the pickle will turn out to be too sour. And it’s not a fact that the beans will absorb excess acid and correct the taste of the rassolnik.

Cut the pre-processed kidneys into small pieces and put in a preheated pan with vegetable oil. Stirring occasionally, fry the kidneys until golden brown. In order to give the kidneys the best taste, before frying, they can be salted, peppered and mashed well with your hands so that they absorb salt and pepper.

Pour beef broth into a saucepan and place over high heat. Peel potatoes, wash and cut into small cubes. When the broth boils, reduce the heat and add the prepared potatoes and boiled beans. Mix everything and cook until the potatoes are half cooked.

When the potatoes are almost cooked, add stewed salted cucumbers and dressing from tomato paste with vegetables to the rassolnik. Mix everything well and cook for another 5 minutes.

At the end, in the rassolnik, add the fried kidneys and cook for another 5-10 minutes. Before the end of cooking, rassolnik should be salted, pepper, add bay leaf, turn off the heat and cover with a lid. Let rassolnik infuse for 10-15 minutes, and then serve to the table, sprinkled with finely chopped green bow. And to make rassolnik even tastier, add a spoonful of sour cream to it.