📝 About This Recipe
A cornerstone of Soviet-era gastronomy, Leningrad Rassolnik is a soul-warming masterpiece defined by its unique balance of salty, sour, and savory flavors. Unlike the Moscow version, the Leningrad style features pearl barley and potatoes, creating a hearty, velvety texture that perfectly complements the tangy brine of fermented pickles. This authentic recipe uses beef kidneys, prepared with traditional techniques to ensure a mild, tender finish that makes this soup a true connoisseur's delight.
🥗 Ingredients
The Meat and Broth
- 500 grams Beef Kidneys (cleaned of fat and membranes)
- 300 grams Beef Chuck or Brisket (on the bone for extra flavor)
- 2.5 liters Water (filtered)
- 2 pieces Bay Leaves
- 5-6 pieces Black Peppercorns (whole)
The Grains and Vegetables
- 1/2 cup Pearl Barley (rinsed thoroughly)
- 3-4 medium Potatoes (peeled and cubed into 1/2 inch pieces)
- 1 large Carrots (grated or cut into thin matchsticks)
- 1 medium Yellow Onion (finely diced)
- 1 piece Parsley Root or Celery Stalk (finely diced)
- 2 tablespoons Butter or Sunflower Oil (for sautéing)
The 'Rassol' Elements
- 3-4 pieces Fermented Dill Pickles (Russian/Polish style, not vinegar-based)
- 1/2 to 1 cup Pickle Brine (Rassol) (strained from the pickle jar)
- 1 tablespoon Tomato Paste (optional, for color and depth)
Garnish and Finish
- 1 dollop per bowl Sour Cream (Smetana) (high fat content preferred)
- 1/2 bunch Fresh Dill (finely chopped)
- to taste Salt and Black Pepper (be careful with salt due to pickles)
👨🍳 Instructions
-
1
Prepare the kidneys: Slice the kidneys in half and remove all white fatty cores and vessels. Soak them in cold water for at least 2-3 hours, changing the water every hour.
-
2
Blanch the kidneys: Place kidneys in a pot of cold water, bring to a boil, and simmer for 2 minutes. Drain, rinse under cold water, and repeat this process once more to ensure a clean flavor. Set aside.
-
3
Start the broth: In a large soup pot, combine the beef chuck, bay leaves, peppercorns, and 2.5 liters of water. Bring to a boil, skim the foam thoroughly, then reduce heat and simmer for 1 hour.
-
4
Prep the barley: While the broth simmers, boil the pearl barley in a separate small pot of water for 20-25 minutes until halfway cooked. Drain and rinse; this prevents the final soup from becoming too cloudy.
-
5
Sauté the aromatics: Melt butter in a skillet over medium heat. Add the diced onions and parsley root, sautéing until translucent (about 5 minutes). Add the grated carrots and cook for another 5 minutes until soft.
-
6
Prepare the pickles: Peel the pickles if the skin is tough. Grate them or dice them finely. Place them in a small saucepan with a splash of broth and simmer for 10 minutes to soften them before they hit the main pot.
-
7
Combine meats: Remove the beef from the broth, dice it into bite-sized pieces, and return it to the pot along with the blanched, sliced kidneys.
-
8
Add starch: Add the cubed potatoes and the par-boiled barley to the broth. Simmer for 15 minutes until the potatoes are nearly tender.
-
9
Add the base: Stir in the sautéed onion and carrot mixture. If using tomato paste, stir it into the vegetables for 1 minute before adding them to the pot.
-
10
The 'Rassol' finish: Add the simmered pickles to the pot. Pour in the pickle brine (rassol) gradually, tasting as you go to achieve your preferred level of tanginess.
-
11
Final simmer: Let the soup simmer gently for another 5-10 minutes. Taste for seasoning; you likely won't need much salt because of the pickles and brine.
-
12
Rest and serve: Remove from heat, stir in half of the fresh dill, and let the soup rest covered for 15 minutes. This 'ripening' stage is crucial for the flavors to meld.
💡 Chef's Tips
Always use naturally fermented pickles (in salt brine), never vinegar-based 'bread and butter' or sweet pickles. If you find the kidney flavor too strong, you can substitute them with chicken giblets or simply more beef. Par-boiling the barley separately is the secret to a clear, beautiful broth rather than a grey, muddy one. Don't add the pickles too early; the acid in the pickles can prevent the potatoes from softening properly. The soup tastes even better the next day after the flavors have fully developed in the fridge.
🍽️ Serving Suggestions
Serve piping hot with a generous dollop of cold, thick sour cream (Smetana) in the center. Accompany with a thick slice of dark, toasted rye bread rubbed with a raw garlic clove. A side of small, salted green onions or fresh radishes adds a lovely crunch. Pair with a chilled shot of premium vodka to cut through the richness of the kidneys and broth. Garnish with extra fresh dill and a few grinds of black pepper at the table.