Kidney and Pickle Soup

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 delicatessen sour pickles, coarsely grated
• 6 teaspoons sour cream
• 1 tablespoon finely chopped fresh tarragon or parsley

Directions

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.