Recipe with beef kidney russian.

Kidneys are a fairly popular type of offal with a very high nutritional value, in which eleven percent are complete proteins, and two percent are extractives.

Many different dishes can be made from them, but the recipe is especially common. kidney in Russian . During the preparation of this dish, the kidneys are first boiled, and only then they are stewed together with vegetables in sour cream and tomato sauce.

Recipe for kidneys in Russian

Products required:

• kidneys (raw) - 200g
• potatoes - 100-150g
• sour cream - 75g
• pickled cucumbers - 60g
• tomato - 10g
• garlic - 1 tooth
• carrot
• vegetable oil
• spices

Cooking process:

1. Beef, lamb or pork kidneys should be cut in half, poured with cold water and left to soak for two to three hours (the water needs to be changed periodically).
2. Then the product is transferred to a saucepan, poured with cold water and brought to a boil (take 3-4 liters of water per 1 kilogram of kidneys).
3. Then the broth must be drained, and pour clean water into the pan and again bring the kidneys to a boil.
4. The second decoction should also be drained.
5. Then pure water is poured again and the kidneys are boiled in it until tender.
6. After kidneys in Russian , taken out, washed, cut into thin slices and a little fried.
7. Peeled vegetables (carrots, potatoes, onions) are cut into slices and also fried a little.
8. Further finished product Yes, vegetables are transferred to a pot or other dish. Peeled chopped pickles, spices, chopped garlic are added to them.
9. Everything is poured with sour cream mixed with tomato, and put to stew.

Ingredients

• beef kidneys - 4 pcs.
• carrots (large) - 1 piece
• onion - 1 piece
• pickled cucumbers - 4 pcs.
• tomato paste - 2 tablespoons
• vegetable oil -
• salt pepper -
• allspice, Bay leaf -
• fresh herbs -

Remarks

You think that kidneys are impossible to eat because they stink. And if they are soaked and boiled for a long time, then there will be no taste at all. Try to cook "Royal Kidneys" and you will see the opposite!

Cooking

Recipe: KIDNEYS IN RUSSIAN. Beef kidneys have a specific, strong smell and taste, and therefore, before cooking, they are soaked in cold water. To do this, the kidneys are cut to half on one side and the film is separated from them along with the fat. Then the kidneys are placed in a deep bowl, poured with plenty of cold water and soaked in a cold place for 3-3.5 hours, changing the water two or three times.

Transfer the soaked kidneys to a saucepan, cover with cold water, bring to a boil and drain the water. Rinse the kidneys, pour water again, bring to a boil and cook over low heat until fully cooked, periodically removing scale and fat from the surface of the broth. Rinse boiled beef kidneys in cold water, cover with a damp cloth and store in a cold place.

Pork, veal and lamb kidneys can not be soaked. Before use, they need to cut the film and separate it from the kidneys, along with the fat covering them.
Cut raw veal, pork and lamb kidneys and boiled beef kidneys into pieces and lightly fry. Separately fry the sliced ​​potatoes, onions, parsley and carrots. Remove skin and seeds from pickled cucumbers and cut into pieces. If the cucumbers are young, with a thin skin, then they can not be peeled.

Then combine the fried kidneys with vegetables, pour red sauce and bring to a boil. After some time, add cucumbers chopped into pieces and half-cooked to the kidneys, cover the dishes with a lid and simmer. 20-25 minutes before the end of the stew, put the bay leaf, peppercorns, salt and finely chopped garlic into the kidneys.

Put the kidneys with sauce and vegetables on a dish, plate or lamb and sprinkle with dill or parsley on top.

Beef kidneys (lamb, veal, pork) 750-800 g, potatoes 5-6 pieces, pickled cucumbers 2 pieces, parsley 1 piece, onion 2 heads, carrots 2-3 pieces, flour 1 tbsp. l., tomato paste 2 tbsp. l., garlic 1-2 parts, salt, spices.

Recipe: KIDNEYS IN SOUR CREAM. Boil beef kidneys in advance. Cut into pieces (veal, lamb and pork are not boiled, but cut raw), fry, add lightly fried onions, spices, pour sour cream, cover and simmer at a low boil for 15-20 minutes.

Kidneys in sour cream are served to the table in a portioned frying pan, sprinkled with chopped herbs, and a side dish - fried potatoes or a complex vegetable - is served separately.

Kidneys 500 g, fat 50 g, sour cream 1.5 cups, onion 1 head, salt, spices, herbs.

The set and quantity of products in recipes are given per serving in net grams or in kilograms, or in pieces.

Beef ... According to Shmatkovsky!

Once I promised to help our beloved Barsuna with her kidneys. No, don't get me wrong, health, I'm sure she's fine. The request was for a delicious animal kidney recipe! And why not?.. No sooner said than done!
We will pamper ourselves and our loved ones with kidneys, but not with “hare twisted” (c), but with the real thing - beef kidneys!

Russian cuisine is simple and easily accessible. I offer kidneys in Russian, namely the way I make them (well, count in Shmatkovsky!).
We'll need the kidneys we bought from the super hyper mega store. To my surprise, when I opened the vacuum bag with the kidneys, oddly enough, the smell of urine didn’t knock me off my feet ... well, you understand ..., so they didn’t need to be soaked for a long time. Perhaps the butchers “conjured” the kidneys, but still, just in case, soaked them in salt water with the addition of vinegar for an hour, without performing any surgical cutting and cutting operations.

Accordingly, I will also cook them whole.
Rinse the “kidneys after the lock”, pour cold water, bring to a boil and cook for 3-4 minutes, drain the water, rinse them again and throw them into the previously prepared boiling water. Salt. Boil for about an hour, constantly removing the foam.
After cooking, strain the broth and hide it, it will come in handy for us, for example, for pickle.
Wash the kidneys again.
For aesthetic reasons, I will not show you the moment of boiling and washing.

And so, for the recipe we need the most simple products. Boiled kidneys, pickled cucumbers, sour cream(I took not fat), onion, mushrooms(canned champignons - ideally they would be fresh!), vegetable oil, garlic, herbs, salt With pepper(obligation) and your favorite spices ( thyme, paprika, dill dried with parsley).

We clean the onion, cut into cubes. We get mushrooms from the jar. Peel cucumbers and cut into cubes.

In a frying pan, wok or stewpan (I took a cauldron), fry the onion.

After, add cucumbers and mushrooms, salt and pepper. We fry everything.

When the moisture leaves our heat a little, we throw the kidneys there.

Mix everything, add garlic and sour cream, pour dry dill and parsley. Pour in half a glass of kidney broth. I added a little thyme, I think that with pickles it matches very well. For spice sprinkled paprika.
Simmer another 5 minutes and you're done!

Products:

Pork kidneys - 1 kg (or a little more)
Onion - 1 medium
Carrot - 1 small
Salad pepper - half a pod
Champignons - 3 large
Pickled cucumbers (or pickled) - 2-3 small
Garlic - 2-3 medium cloves
Sour cream - 150 g
Cream - 150 g
Salt pepper

First you need to prepare the kidneys. This is, in general, the most time-consuming part of the work. I thoroughly washed the kidneys, cut them into 4 pieces along, removed the fat and ducts, and soaked them for about two hours in acidified water. Then I put the kidneys in a saucepan, poured cold water and brought to a boil. Do not boil! When the water in the pan was already beginning to tremble (and there is always a lot of foam), she removed the pan from the stove, threw the kidneys into a colander and washed them under running water. The second boiling was not required, but if I do not soak the kidneys, then I repeat this procedure at least twice. This is what the kidneys look like:

Now you need to prepare the vegetables: I cut the onion into quarter-rings, grated the carrots on a coarse grater, chopped the garlic, cut the mushrooms into small cubes, cut the pepper into small strips, and the cucumbers into circles.

In a cauldron, I warmed up a couple of tablespoons sunflower oil, threw onions there, then, when the onions began to turn pink - carrots. I fried it for a few minutes, then mushrooms went there, and after a few minutes - pepper. The vegetables were fried together until they were soft. (Unfortunately, the photo of this stage did not turn out - it was completely blurry).

After that, the kidneys went to the cauldron to the vegetables. I cut each quarter into 3 parts - I got pieces of 1.5 - 2 cm.

Gently mixed, poured a ladle of broth, reduced the heat and simmered under the lid for about 15 minutes. And now it's time for cucumbers and garlic - added them to the cauldron, mixed and simmered for a few more minutes.

Prepared filling. Approximately 150 g of sour cream (I have 15 percent) mixed with the same amount of cream, rubbed to homogeneous mass(our cream is quite liquid), I added a couple more tablespoons of broth and poured all this mass into a cauldron with kidneys, salted and peppered. You can also add lavrushka - it will not spoil the matter.

Cover with a lid and cook for another 10 minutes until done.

Made for a side dish mashed potatoes, sprinkled with herbs - I have dill.

Try it! Enjoy your meal!