MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rosolnyk (Kidney Soup)
Categories: Soups, Ukrainian
Yield: 1 Batch

1 c Mixed vegetables (carrot,
- celery, parsley root,
- onion);
- diced
1 sm Potato; diced
6 c Soup stock
1 Veal kidney
1 sm Onion; chopped
2 tb Butter
1 1/2 tb Flour
2 md Dill pickles
1 tb Sour cream; or more
Salt & pepper
Dill; chopped

This is a nutritious and tasty soup with a subtle touch of mild
tartness. Use home-made pickles cured by fermentation without any
vinegar.

Cook the vegetables in the soup stock until tender. While the
vegetables are cooking, split the kidney lengthwise, remove the fat
and gristle, and then soak it briefly in cold water. Pat the kidney
dry and cut into very thin slices or dice it. Cook the onion in the
butter until barely tender. Add the kidney and cook for only a few
minutes. Sprinkle the flour over the pieces and mix well. Pour some
soup liquid, stir, and simmer gently for about 10 minutes. Add the
kidney mixture to the soup. Dice the dill pickles on a plate to save
their juice and stir into the soup. Add the cream, season to taste,
and bring to a boil. If the soup lacks tartness, use some squeezed
juice from another pickle. Garnish with the dill. Serve with pyrizhky.

Recipe by Savella Stechishin

Recipe FROM: Traditional Ukrainian Cookery, 1976

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