Exploring the rich flavours of traditional rosolnik soup

Offal, such as veal kidneys, evokes mixed feelings. Some love them, while others avoid them. However, it's worth trying them, as making soup from them can be a culinary revelation. One such dish is rosolnik – a traditional Eastern European soup that combines pickled cucumbers, barley and a broth made from veal kidneys. Although it sounds unusual, the final result impresses with its taste and aroma.

Broth with kidneys is not only a hearty dish but also extremely aromatic and flavourful. Veal kidneys, when prepared correctly, are tender and free from their characteristic odour. Combining them with pickled cucumbers, vegetables and barley creates a unique flavour combination.

Ingredients:

• 450g beef with bone
• 1 veal kidney
• 4 pickled cucumbers
• 3 carrots
• 1 parsley root
• 1 onion
• a piece of celery root
• the white part of a leek
• 100g tomato paste
• 2 handfuls of dried mushrooms
• about 60ml pearl barley
• parsley leaves
• allspice berries
• bay leaves
• pepper
• salt

Preparation:

1. Thoroughly clean the kidneys and soak them in several bowls of water to remove their distinctive odour.
2. Boil the beef and kidneys in separate pots until tender.
3. Sauté the chopped onion, carrots, and celery. Add the chopped dried mushrooms and tomato paste.
4. Combine the broths from the beef and kidneys. Add the sautéed vegetables, barley, chopped pickled cucumbers, and spices. Cook until the barley is tender.
5. Serve the finished soup sprinkled with fresh parsley leaves.

Though often undervalued, offal is a valuable component of the diet, rich in protein and vitamins. It's worth appreciating their flavour, especially in such a successful rendition as rosolnik. This soup is an excellent way to diversify your daily menu, and also to get acquainted with the cuisine of our eastern neighbours.

Give veal kidneys a chance – you might discover a new favourite dish!