The following is the Leningrad rassolnik which is not made with beef or veal kidneys but instead with lean meat. It is a simplified, quick-to-make version of the famed soup, but no doubt equally satisfying.

Adapted from the 1952 edition of The Book of Tasty and Healthy Food, a go-to cookbook in the Soviet era, this recipe calls for beef kidneys that have to be first boiled before they can be used for cooking. As instructed in the cookbook, this soup can be made with any other kidneys or even with fish, and you can also further improve its flavor by adding either a meat or a fish broth.

In this Moscow-style rossolnik, chicken and chicken broth are the star ingredients. Apart from those, root vegetables also make the bulk of the soup, while cream and milk or cream and egg are mixed together and added to the soup to make it richer. Pickles are a must, of course, and you can use whatever chicken meat you have on hand.

Adapted from the cookbook Classic Russian Cuisine by Alla Sacharow, this recipe is for a vegetarian version of the rassolnik soup. If you can't get hold of dried wild mushrooms, experiment by adding other dried mushrooms, or if you are using fresh mushrooms, triple the amount, but take note that fresh ones will never give the soup the same depth of flavor as dried ones can.