Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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 Brined Cucumbers.
- 6 teaspoons sour cream.
- 1 tablespoon finely chopped fresh parsley.
- =
Directions
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 1/4-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.