Kuban-Style Rassolnik

First, prepare the offal. Cut the kidneys in half, cover with water, and bring to a boil. After 2 minutes, drain the water, rinse the kidneys, and cover with fresh water again. The second time, add the heart to the kidneys. Drain the water again, rinse the kidneys and heart. Now they can be cooked. It is recommended to boil the kidneys and heart separately, as their broth is not used. Cover with fresh water and cook over low heat until tender (1.5 hours). You can add a bay leaf and peppercorns. Soak the beans in advance. Cover the soaked beans with 3 liters of water. Bring to a boil and cook until almost tender. The rassolnik will be cooked in the bean broth.

Peel and dice the potatoes. Add them to the beans.

In a frying pan, sauté the onion in butter. Add the diced cucumbers. After 5 minutes, pour in a ladle of broth and simmer the cucumbers for 10 minutes.

Add tomato paste or sauce (or pureed tomatoes) to the cucumbers. Simmer everything together for another 5 minutes.

Finely chop the pork fatback and garlic. Mash them in a mortar or at least blend them to a paste.

Finely chop the cooked kidneys and heart. Add them to the pot. Add the stewed vegetables and brine to taste. Salt and bring to a boil. Cook for 2-3 minutes, then season with the mashed fatback and garlic, and sprinkle with fresh parsley. It is essential to let the rassolnik steep for 15-20 minutes.

Enjoy your meal!