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Ingredients Edit

Directions Edit

  1. 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.
  2. 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.
  3. 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.
  4. Lower the heat and simmer, partially covered, for 30 minutes.
  5. Meanwhile, peel the potatoes and cut into 1- inch cubes.
  6. Strain the stock, discarding the vegetables.
  7. Cut the kidneys into Y4-inch slices and return to the stock, adding the potatoes and rice.
  8. Cook slowly, partially covered, for 20 minutes, then add the pickles and simmer 5 minutes more.
  9. Turn off the heat, cover completely, and allow the flavors to mingle for 5 minutes.
  10. Blend the sour cream with 1 cup of soup and stir it back into the pot, then taste for seasoning.
  11. Serve in a warmed tureen, sprinkled with tarragon.
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