2 beef kidneys
4 pickled cucumbers
2 potatoes
1 onion
1/2 root of parsley
1/2 carrots
1/6 of the celery root
100 grams of rice
bay leaves
parsley and dill greens
1 liter of beef broth
salt
pickle from cucumbers
sunflower oil
ground black pepper
1. Kidneys cut along into 2 parts and cut out all the fat and veins, put in a pan of cold water, pour 1 tablespoon of salt and leave for 1-2 hours.
2. Pour the kidneys with clean water and boil. Cook for 10 minutes, drain and repeat again. Boil until soft. Take out and cut into small cubes.
3. Celery, parsley root, grate the carrots on a fine grater. All together fry in sunflower oil. Add to the boiling broth along with the bay leaves and black pepper.
4. Peel cucumbers from the peel, if the seeds are large, then cleanse them. Cut cucumbers and onions into cubes.
5. Boil the rice until half cooked.
6. Fry onion in sunflower oil and put cucumbers to it, boil a little and pour into broth. Cook about 40 minutes.
7. Cut the potatoes and pour into the soup. When the potatoes are almost cooked, add kidneys and rice to it, cook until the potatoes are ready. If there is not enough salt, add a little cucumber brine.
8. Already in the spilled soup on plates add finely chopped parsley and dill.