1 lb (0,5 kg) kedneys
4 pints (2 litres) meat broth
5 potatoes
1 onion
3 pickled cucumbers
1/4 cup pearl-barley
1/2 cup sour cream
1 tbsp. flour
1 piece parsley
drill
parsley
salt to tasts
How to cook:
Instead of kedneys you can use chiken meat. Remove the film and excessive fat from the kidneys, soak in cold water for 2-3 hours changing the water several times. Put the kidneys on hot water, bring to a boil, lay in a colander, wash with cold water, and cook in meat broth till done. Cut the kidneys into thin slices across the fibres. Wash the pearl-barley several times in cold water, spil into boiling water, boil till done; wash in cold water and put in the meat broth. Boil well and add the potatoes cut in slices. Brown the herbs, onion, chopped and slightly boiled cucumbers, dress with the flour, add the slices of kedneys, and contibue boiling for another 10 minutes.
At last dress with the sour cream and serve with the herbs.