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Russian soup popular in all households in Russia, Belarus, Ukraine and other countries of the former Soviet Union. It originated in the mid-19th century, although cucumber pickle was added to soups as early as the 15th century. There are several variations, with meat, kidneys, poultry, but meatless rassolnik can also be cooked.
1. Remove the kidneys, wash them thoroughly, cut them and throw them into boiling water
2. Add chopped root Vegetable Recipes, onion, cooked grits, potatoes and all spices, cook for 30 minutes until kidneys are soft
3. Finally, add the pickles and chopped dill, pour in the pickle brine, simmer for a few more minutes, about 5 minutes, season with salt and pepper
4. Pour the rosemary into plates and garnish each portion with a dollop of sour cream.