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Aminet 32 (1999)(Schatztruhe)[!][Aug 1999].iso
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rassolnik
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1999-04-12
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RASSOLNIK
(Pickled Cucumber Soup)
500 g beef kidney 2 tbl sps butter
2 pickled cucumbers 100 g sorrel or lettuce
2 parsley rots Pickle brine
1 celery stalk Sour cream or cream
1 onion Minced dill or parsley
4 potatoes
Cut each kidney into 3 or 4 pieces, wash, cover with water
and bring to the boil. Drain, wash the kidney again, cover with
cold water and cook for 1 to 1 and 1/2 hours. Saute the vegetable
roots and onion in butter in the soup kettle. Remove from the
heat. Peel, slice and cook the pickles separately. Cut the
potatoes into chunks and add to the vegetables. Pour in the
strained stock and simmer for 20 to 25 minutes. Add the pickles
and strained pickle brine (for savouriness) and shredded sorrel
(or lettuce). Salt to taste. Cook for 5 to 10 minutes. Before
serving put pieces of kidney and a spoonful of sour cream or
cream in each plate. Sprinkle with the minced parsley or dill.