Pickle Moscow kidney

500 g kidney

250 g the roots of parsley

180 g root parsnips

100 g celery root

120 g onions

180 g leeks

120 g sorrel

120 g spinach or lettuce

180 g pickles

60 g butter
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450 ml milk

5 egg yolks

30 g green

2 l broth

Prepared raw kidney slice, cover with cold water. Drain the water, rinse the kidney, again cover with water and cook until tender. In the boiling broth-simmered vegetables, stewed cucumbers, spices, cook for 15-20 minutes For 5-8 minutes before end of cooking in a pickle add spinach, sorrel, salt, cucumber pickle (to taste), which should be pre-boiled and strained. When serving, put in a dish of kidneys, add a mixture of raw egg yolks with milk (temperature 60-70пїЅ C), pour the pickle, sprinkle it with herbs. To prepare the pickle with beef, lamb, chicken, chicken.