Rassolnik with pork kidneys

Rassolnik  with pork kidneys

Ingredients:

• Cooked pork kidneys - 3 pcs.
• Kidney broth - 3 cups
• Pickles - 2
• Cucumber pickle - 1-2 cups
• Pearl barley - 0.5 cups
• Onion - 1 pc.
• Carrots - 1 pc.
• Bay leaf - 1 pc.
• Flour - 1 tbsp.
• Dill (parsley) - a pair of branches
• Salt and black pepper

Preparation:
Rinse out a pearl barley (to clear water), cover with cold water (2 tbsp.), soak overnight. Drain the water, pour the pearl barley with a broth (2 tbsp.), bring to the boil, add the bay leaf, a few pepper peas, cook over medium heat for 15 minutes. Meanwhile, peel cucumbers, cut off the tips, collect all the trimmings (set aside cucumbers), pour with glass of broth, bring to boil, simmer covered over low heat for 10 minutes, strain the broth and save. Fry over medium heat chopped onions and carrots (julienned), sprinkle with flour, stir and fry for a minute. Pour a ladle of broth there, stir, add everything to the pearl barley, cook for 10 minutes. Take out bay leaf, add cucumber, cucumber broth, pickle, sliced kidneys and bring to boil, take away from heat, add salt and pepper, add finely chopped greens, let stand covered for 5 minutes. Serve with sour cream.
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