Rosolnyk (Ukrainian Kidney Soup)

1. 1

   Cook the vegetables in the soup stock until tender.

2. 2

   While the vegetables are cooking, split the kidney lengthwise, remove the fat and gristle, and then soak it briefly in cold water.

3. 3

   Pat the kidney dry and cut into very thin slices or dice it.

4. 4

   Cook the onion in the butter until barely tender.

5. 5

   Add the kidney and cook for only a few minutes.

6. 6

   Sprinkle the flour over the pieces and mix well.

7. 7

   Pour some soup liquid, stir, and simmer gently for about 10 minutes.

8. 8

   Add the kidney mixture to the soup.

9. 9

   Dice the dill pickles on a plate to save their juice and stir into the soup.

10. 10

    Add the cream, season to taste, and bring to a boil.

11. 11

    If the soup lacks tartness, use some squeezed juice from another pickle.

12. 12

    Garnish with the dill.

13. 13

    Serve with pyrizhky.

* Per serving · 4 servings · Values may vary.

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