Discover the aromatic depth of Eastern Europe's rosolnik soup

Offal, like veal kidneys, evokes mixed feelings. Some love them, others steer clear. However, they are worth a try, as making soup with them can be a culinary discovery. One such dish is rosolnik—a traditional Eastern European soup that combines pickled cucumbers, barley, and a broth made from veal kidneys. Although it sounds unusual, the taste and aroma are impressive.

Broth with kidneys is a hearty dish that is extremely aromatic and flavorful. When appropriately prepared, veal kidneys are tender and free from their characteristic odor. Combining them with pickled cucumbers, vegetables, and barley creates a unique flavor profile.

Ingredients:

• 1 lb beef with bone
• 1 veal kidney
• 4 pickled cucumbers
• 3 carrots
• 1 parsley root
• 1 onion
• A piece of celery root
• The white part of a leek
• 3.5 oz tomato paste
• 2 handfuls of dried mushrooms
• About 1/4 cup of pearl barley
• Parsley leaves
• Allspice berries
• Bay leaves
• Pepper
• Salt

Preparation:

1. Thoroughly clean the kidneys, then soak them in several bowls of water to remove their distinctive odor.
2. Boil the beef and kidneys in separate pots until tender.
3. Sauté the chopped onion, carrots, and celery. Add the chopped dried mushrooms and tomato paste.
4. Combine the broths from the beef and kidneys. Add the sautéed vegetables, barley, chopped pickled cucumbers, and spices. Cook until the barley is tender.
5. Serve the finished soup sprinkled with fresh parsley leaves.

Offal, though often undervalued, is a valuable component of the diet—rich in protein and vitamins. It's worth appreciating its flavor, especially in such a successful rendition as rosolnik. This soup is an excellent way to diversify your daily menu and become acquainted with our eastern neighbors' cuisine.

Give veal kidneys a chance—you might discover a new favorite dish!