Rassolnik

Ingredients   
 
1 lb (0,5 kg) kedneys
4 pints (2 litres) meat broth
5 potatoes
1 onion
3 pickled cucumbers
1/4 cup pearl-barley
1/2 cup sour cream
1 tbsp. flour
1 piece parsley
drill
parsley
salt to tasts

Way of cooking
    
Remove the film and excessive fat from the kidneys, soak in cold water for 2-3 hours changing the
water several times. Put the kidneys on hot water, bring to a boil, lay in a colander, wash with
cold water, and cook in meat broth till done. Cut the kidneys into thin slices across the fibres.

Wash the pearl-barley several times in cold water, spil into boiling water, boil till done; wash in
cold water and put in the meat broth. Boil well and add the potatoes cut in slices. Brown the
herbs, onion, chopped and slightly boiled cucumbers, dress with the flour, add the slices of
kedneys, and contibue boiling for another 10 minutes.
 
At last dress with the sour cream and serve with the herbs.
  
Comments
    
Instead of kedneys you can use chiken meat. In this case use the broth in which you boil the
chicken. As well I dare to recommend you to boil the pearl-barney in the broth without washing -
the taste of rassolnik will be more rich. You can try to add to rassolnik some tomatoe past (3-4
tbsp.), add it into frying pan to onion and cucumbers.