Kidney and Pickle Soup

Russian Kidney and Pickle Soup Recipe

Region / culture: Russia | Preparation time: 6 hours | Cooking time: 55 minutes | Servings: 4

Introduction

Kidney and Pickle Soup is a unique and flavorful dish that combines the rich taste of kidneys with the tangy crunch of pickles. This hearty soup is perfect for a cold winter day or when you're craving something comforting and satisfying.

History

This recipe has its origins in Eastern European cuisine, where offal meats like kidneys are commonly used in soups and stews. The addition of pickles adds a zesty and refreshing twist to the dish, making it a favorite among those who enjoy bold flavors.

Ingredients

1 lb (454 g) veal or beef kidneys, or 1 lb (454 g) chicken giblets
1 carrot
1 parsley root
2 oz (57 g) celery root
1 onion
1 tsp salt plus additional salt to taste
6 whole black peppercorns, tied in a cheesecloth bag with 2 bay leaves
3 potatoes
3 tbsp long-grain rice
3 delicatessen sour pickles, coarsely grated
6 tsp sour cream
1 tbsp finely chopped fresh tarragon or parsley

How to prepare

To prepare the kidneys, remove their fat and membrane, cut them in half, cover them with cold water, and let them soak for 6 hours, changing the water every 2 hours.
Discard the last water. While the kidneys are soaking, cut the carrot, parsley, celery roots, and onion into julienne strips. In a 4 qt (3.78 liter) pot, bring 2 qt of water to a boil.
Add the kidneys (or the giblets, if you are using them), julienned vegetables, 1 tsp salt, peppercorns, and bay leaves, and bring it to a boil again.
Lower the heat and simmer, partially covered, for 30 minutes.
Meanwhile, peel the potatoes and cut them into 1-inch cubes.
Strain the stock, discarding the vegetables.
Cut the kidneys into 0.25 inch slices and return them to the stock, adding the potatoes and rice.
Cook slowly, partially covered, for 20 minutes, then add the pickles and simmer for 5 minutes more.
Turn off the heat, cover completely, and allow the flavors to mingle for 5 minutes.
Blend the sour cream with 1 cup of soup and stir it back into the pot, then taste for seasoning.
Serve in a warmed tureen, sprinkled with tarragon.

Variations

For a vegetarian version, you can substitute the kidneys with mushrooms or tofu.
Add a splash of vinegar or lemon juice for an extra tangy flavor.
Garnish with fresh dill or chives for a pop of color and freshness.

Cooking Tips & Tricks

Soaking the kidneys in cold water helps to remove any excess fat and impurities, resulting in a cleaner and milder flavor.

- Adding the sour cream at the end of cooking helps to thicken the soup and add a creamy texture.

- Be sure to taste the soup for seasoning before serving, as the flavors can vary depending on the quality of the ingredients used.

Serving Suggestions

Serve Kidney and Pickle Soup with crusty bread or a side salad for a complete and satisfying meal.

Cooking Techniques

Simmering the soup slowly allows the flavors to develop and meld together.

- Blending the sour cream with a cup of soup before adding it back to the pot helps to prevent curdling.

Ingredient Substitutions

If you can't find kidneys, you can use chicken or beef giblets instead.

- Use any type of rice or grain you prefer, such as barley or quinoa.

Make Ahead Tips

Kidney and Pickle Soup can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish Kidney and Pickle Soup with a dollop of sour cream, a sprinkle of fresh parsley, and a few slices of pickles for a beautiful and appetizing presentation.

Pairing Recommendations

Pair Kidney and Pickle Soup with a crisp white wine or a light lager beer for a refreshing and complementary drink.

Storage and Reheating Instructions

Store any leftovers of Kidney and Pickle Soup in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Kidney and Pickle Soup contains approximately 250 calories.

Carbohydrates

Each serving of Kidney and Pickle Soup contains approximately 20 grams of carbohydrates.

Fats

Each serving of Kidney and Pickle Soup contains approximately 10 grams of fats.

Proteins

Each serving of Kidney and Pickle Soup contains approximately 15 grams of proteins.

Vitamins and minerals

Kidney and Pickle Soup is a good source of vitamin A, vitamin C, iron, and potassium.

Alergens

This recipe contains dairy (sour cream) and may not be suitable for those with lactose intolerance or dairy allergies.

Summary

Kidney and Pickle Soup is a nutritious and satisfying dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy choice for a hearty meal.

Summary

Kidney and Pickle Soup is a flavorful and hearty dish that combines the rich taste of kidneys with the tangy crunch of pickles. This unique soup is a comforting and satisfying meal that is perfect for a cold winter day.

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. It was a crisp autumn day, the leaves were turning vibrant shades of red and orange, and a slight chill was in the air. I had just finished my weekly visit to the farmers market, where I had stocked up on fresh produce and meats for the week ahead. As I was unpacking my bags in the kitchen, I came across a handwritten recipe card tucked away in the bottom of one of the bags.

Curious, I picked up the card and read the title: Kidney and Pickle Soup. I had never heard of such a combination before, but I was intrigued. The recipe itself was simple, calling for kidney beans, pickles, onions, garlic, and a variety of herbs and spices. It seemed like an odd mix of ingredients, but something about it called to me.

I had always been adventurous in the kitchen, never afraid to try new flavors and combinations. So, I decided to give the Kidney and Pickle Soup a try. I gathered all the ingredients and set to work, chopping and sautéing, simmering and stirring. The aroma that filled the kitchen was unlike anything I had ever smelled before - tangy and savory, with a hint of sweetness from the pickles.

As the soup bubbled away on the stove, I couldn't help but feel a sense of anticipation. Would this unusual recipe be a success, or would it be a flop? Only time would tell. Finally, the soup was ready, and I ladled myself a steaming bowlful. I took a hesitant sip, unsure of what to expect.

To my surprise and delight, the soup was delicious. The flavors of the kidney beans and pickles blended together perfectly, creating a rich and hearty broth that warmed me from the inside out. I couldn't believe how something so simple could be so flavorful and satisfying.

From that day on, Kidney and Pickle Soup became a staple in my recipe repertoire. I shared it with friends and family, who were equally surprised by how tasty it was. The secret, I discovered, was in the balance of flavors - the tanginess of the pickles offset the earthiness of the kidney beans, while the onions and garlic added depth and complexity.

Over the years, I have tweaked and perfected the recipe, adding my own personal touch here and there. But the basic ingredients have remained the same, a testament to the power of simplicity in cooking. Kidney and Pickle Soup has become a beloved comfort food in my household, a dish that brings back memories of that crisp autumn day when I first discovered it.

I often think about the person who wrote that recipe card, wondering where they learned to make Kidney and Pickle Soup and what inspired them to create such a unique dish. Perhaps they, too, were a lover of food and cooking, always on the lookout for new and exciting flavors to try.

As I grow older, I find comfort in the familiar rituals of cooking, in the memories and stories that are woven into each dish I prepare. Kidney and Pickle Soup will always hold a special place in my heart, a reminder of that moment of discovery and joy that sparked a lifelong love affair with food. And who knows - perhaps one day, someone else will come across my own handwritten recipe for Kidney and Pickle Soup, and be inspired to create their own delicious memories in the kitchen.