Instructions

1. 1
   Trim fat from kidneys, and cut into pieces. Rinse them well.
2. 2
   Cover the kidneys with cold water, and bring to a boil. Drain the water, and rinse the kidneys again.
3. 3
   Cover kidneys with cold water again, and boil for half an hour.
4. 4
   Melt the butter in a soup pot. Add parsley root and onion, and fry until onions are translucent.
5. 5
   Add sliced potatoes to pot, and cover with filtered broth. Cook for 30 minutes.
6. 6
   10 minutes before the end of cooking, add the cucumbers, chopped sorrel, and salt.
7. 7
   Just before serving, add kidneys, sour cream, and parsley or dill.