- 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
- 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 ¼-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.
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