The kidneys release from the films and fat. A few hours before cooking, pour them in cold water to soak, changing the water approximately every half hour. Then drain the water, three or four times blangiardi, i.e. pour boiling water, let stand for a few minutes, drain the boiling water and pour again. Last time to drain the boiling water, cover the buds without cutting, cold water, bring to boil, remove the foam, reduce the heat, season with a little salt and cook until tender. Kidneys can be cooked along with the meat, but the cooking time of brisket and kidney may differ.

Cook the soup: brisket wash, cover with cold water, bring to boil, remove the foam, reduce the heat to medium, add the prepared onion, sliced carrots and celery, bouquet Garni, cook for 2.5 hours. Season with a little salt for about an hour until tender. As soon as I started to cook the broth, remove the cucumbers from the brine (brine is in any case not to pour out, we need it), gently clean them from the skin, the skin send to the broth.

Each cucumber cut in half, if they have a lot of large seeds, the seeds are clean, if not – leave as is. Cucumbers to cut the "joints". Folded into a saucepan or pot, pour part of the brine, you can add a little of the strained broth put on the stove, bring to a boil, reduce heat to medium and cook until soft.

Barley cover with cold water, a little salt, bring to a boil, reduce heat and simmer until soft.

The potatoes, remaining carrots and onions clean, cut cubes. In skillet, heat tablespoon of vegetable oil, fry the onions until translucent, then carrots – until soft, add the potatoes, pour one or two ladles of strained broth and simmer until perfectly soft potatoes. Cooked meat and the kidneys remove from broth. Strain the broth (if the kidneys were cooked separately and the broth in which they cooked, we don't need them). Back into a saucepan and bring to a boil. Add to the pot with the broth all the side dishes: barley, steamed vegetables, cucumbers, along with the brine in which they were boiled. Reduce the heat to medium. Check for salt and acid if needed – boil the remaining cucumber pickle and add it to broth, broth to boil again. Meat and kidneys cut and send in soup, and do not boil.

Once again try the acid if you want to acidify (squeeze the juice from the lemon wedges). Add the pepper, remove the pan from the heat, cover and let the soup to infuse. Bon appetit!