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 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Tarragon | 1 tsp dried (0.5g) | 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 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.