Kidneys are close to meat in nutritional value, but have a specific smell and taste. Half-cut offal is soaked in cold water with the addition of vinegar or sprinkled with soda. Stand in this state for 30 minutes. Then the kidneys are washed with clean cold tap water and used for cooking.
Pick your recipe
You will need
-
- Roasted beef buds
- kidneys (4 pieces)
- flour (2 tbsp)
- salt
- pepper to taste
- paper towel
- cooking oil for frying
- Kidneys with Pickles
- kidneys (4 pieces)
- carrots (2 pieces)
- onion (1 piece)
- flour (1 tbsp.spoon)
- pickles (2 pieces)
- sour cream (3 tablespoons)
- bay leaf (2 pieces)
- black pepper (4 peas)
- Kidney
- stewed in wine
- kidneys (4 pieces)
- bacon (100 g)
- flour (2 tbsp)
- onion (2 pieces)
- water (1 cup)
- dry red wine (1/2 cup)
- grated horseradish (1 tbsp.spoon)
Instruction manual
1
Beef kidney fried.
Dry soaked and washed kidneys with a paper towel. Cut into thin circles. Pour the flour into a plate, add salt and pepper to it, stir. Roll in flour each plastic kidney and spread on a heated frying pan. Fry on each side for 5 minutes. Serve the chips and thinly sliced lemon.
2
Kidneys with pickles.
Cut the kidneys in half, free from ducts and blood vessels. Soak the kidneys in cold milk for 30 minutes. Put in a colander and rinse with cold water, then scald with boiling water. Boil the kidneys for 1 hour in a small amount of water. 15 minutes before cooking, add bay leaf and black pepper to the broth. Cool the kidneys.
3
Chop the onion, grate the carrots on a coarse grater. Sauté the vegetables in oil in a deep pan. Add to them boiled and sliced beef kidneys. Sprinkle with flour. Stir for a few minutes over a fire. Dice pickles. Put in the pan. Pour 1 cup of water and sour cream, simmer under the lid for 10 minutes. Serve loose buckwheat porridge and vegetable salad over the side dish.
4
Kidney stewed in wine.
After soaking the kidneys, cut into small cubes and boil in a small amount of water for an hour. Fry the bacon in a saucepan, stew chopped onion in melted fat. Brown the boiled buds of the boiled kidneys, which previously roll in flour. Pour red wine and water, salt and pepper. Simmer for another 10 minutes over low heat. Add horseradish before serving. Serve with boiled rice or potatoes.
note
From prolonged quenching, the kidneys become stiff. Do not overdo the kidneys in the sauce on fire.