Classic rassolnik with rice and kidneys
- 500 g of goat kidney;
- 2 teaspoons of soda;
- 2 tablespoons 9% vinegar;
- 2 ¹ / ₂ liters of water;
- 3 potatoes;
- 1 onion;
- 1 carrot;
- 3 tablespoons of rice;
- 30 g of butter;
- 3 salted cucumbers;
- 1 bay leaf;
- Salt and black ground pepper - to taste;
- greens - for filing.
Remove the films from the kidneys and cut each into three to four parts. Usually, to get rid of a specific taste, the buds are soaked for several hours in cold water and boiled for a long time. But the process can be accelerated.
To do this, sprinkle the prepared buds with soda. After ten minutes, pour vinegar. After another ten minutes, rinse the kidneys thoroughly with vinegar, pour cold water and bring to a boil. Then drain the water, rinse the kidneys, pour fresh water and cook under the lid for another 30-40 minutes.
At this time, rinse the rice, peel and cut the vegetables into cubes. Onions and carrots fry in butter. A little salt and pepper. If desired, you can add a tablespoon of tomato paste to the frying.
Catch and cool the kidneys. Throw in the soup potatoes and rice, and after 15 minutes - fried onions and carrots.
Kidneys and cucumbers, too, cut into cubes and send to broth. Throw the bay leaf and try to salt it. If necessary, saline. Reduce heat to a minimum, cover the pan with a lid and cook for another 10-15 minutes.
Serve with sour cream and herbs.