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You can't get much more Russian than this soup - and it's delicious too. Normally you start by making a batch of Russian Beef Stock, but other beef stocks can be used as well. You can serve a bowl of sour cream to be mixed in as desired by individual diners, but this soup can stand on its own too. If kidneys just aren't your thing you could try sausages.

1. Make the BEEF STOCK if you haven't already. Put it in an adequate size pot.
2. From BEEF KIDNEYS remove all membranes and any obvious plumbing. trim off as much of the fat as you can.
3. Put Kidneys in a pot and cover with plenty of cold water. On high heat bring to a rolling boil (uncover before it boils or it'll foam over). Pour out the water, rinse the kidneys and clean all the scum out of the pot.
4. Cover the Kidneys with fresh cold water and bring to a boil again, and again drain, rinse, and clean the pot.
5. Put the Kidneys back in the pot with a third change of cold water, just enough to cover. Bring to a boil and simmer for 10 minutes.
6. Add 2 cups of the kidney cooking water to the Beef Stock. Dice the kidneys into about 1/4 inch cubes and add to the stock pot. Bring to a simmer.
7. Chop ONION medium, chop CELERY medium, dice TURNIP about 1/2 inch and mix all.
8. In a sauté pan or a wok heat 2 T butter and fry Onion mix stirring over moderate heat until onions are light golden. Stir in DICED TOMATOES and TOMATO PASTE and add all to the stock pot. Simmer for about 1/2 hour.
9. Peel POTATOES, cut into 1/2 inch cubes and add to the stock pot along with BAY LEAF.
10. Chop PICKLES, GARLIC and PARSLEY small. Add to the stock pot along with PICKLE JUICE. Bring to a boil and season to taste with SALT and PEPPER. Continue simmering for 20 minutes or so until the potatoes are thoroughly cooked.
11. Serve hot garnished with chopped DILL and PARSLEY. Serve SOUR CREAM on the side for any who want it.