Rassolnik

Ingredients

 * 1 pound veal or beef kidneys, or 1 pound chicken giblets.
 * 1 carrot.
 * 1 parsley root.
 * 2 ounces celery root.
 * 1 onion.
 * 1 teaspoon salt plus additional salt to taste.
 * 6 whole black peppercorns, tied in a cheesecloth bag with 2 bay leaves.
 * 3 potatoes.
 * 3 tablespoons long-grain rice.
 * 3 Brined Cucumbers.
 * 6 teaspoons sour cream.
 * 1 tablespoon finely chopped fresh parsley.

Directions

 * While the kidneys are soaking, cut the carrot, parsley and celery roots, and onion into julienne strips.
 * In 4-quart pot, bring 2 quarters of water to a boil.
 * Add the kidneys, julienned vegetables, 1 teaspoon salt, and the peppercorns and bay leaves, and bring to a boil again.
 * Lower the heat and simmer, partially covered, for 30 minutes.
 * Meanwhile, peel the potatoes and cut into 1-inch cubes.
 * Strain the stock, discarding the vegetables.
 * Cut the kidneys into 1/4-inch slices and return to the stock, adding the potatoes and rice.
 * Cook slowly, partially covered, for 20 minutes, then add the pickles and simmer 5 minutes more.
 * Turn off the heat, cover completely, and allow the flavors to mingle for 5 minutes.
 * Blend the sour cream with 1 cup of soup and stir it back into the pot, then taste the seasoning.