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 ==
# 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.
Category:Russian Soups
Category:Russian Meat Dishes
Category:Beef Recipes
Category:Kidney Recipes
Category:Celeriac Recipes
Category:Giblet Recipes
Category:Long-grain rice Recipes
Category:Parsley root Recipes
Category:Potato Recipes
Category:Recipes that need photos
Category:Rice Recipes