- 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 delicatessen sour pickles, coarsely grated
- 6 teaspoons sour cream
- 1 tablespoon finely chopped fresh tarragon or parsley
- To prepare the kidneys, remove their fat and membrane, cut in half, cover with cold water, and let soak for 6 hours, changing the water every 2 hours.
- Discard the last water. While the kidneys are soaking, cut the carrot, parsley and celery roots, and Onion into julienne strips. In a 4-quart pot, bring 2 quarts of water to a boil.
- Add the kidneys (or the giblets, if you are using them), 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 Y4-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 for seasoning.
- Serve in a warmed tureen, sprinkled with tarragon.
Community content is available under CC-BY-SA unless otherwise noted.