Pork kidneys: what dishes to cook? Video

Before preparing the kidneys, they must be soaked. Remove the fat from raw kidneys and cut them in half lengthwise, then place them in cold water for 8 hours to soak and get rid of the ammonia smell. Change the water every 2 hours. Remove the ureters, films, and large blood vessels and flush the kidneys again in clean cold water.

Pork kidneys can be treated differently. Sprinkle the cut along the kidney with baking soda on both sides and leave for half an hour, then rinse in cold running water and clean from films, ureters and blood vessels. After such preparation, the buds acquire a pleasant peculiar aroma, and the dishes from them become tender and juicy.

The older the animal, the stronger its kidneys smell and the harder they are.

You will need:

• kidneys – 0,5 kg
• butter or ghee – 50 g
• lemon – ½ pc.
• fresh tomatoes – 0,5 kg
• salt
• pepper
• greenery

Cut the prepared kidneys across into small slices 3-4 mm thick, season with salt and pepper and immediately begin to fry in hot oil on both sides. The kidneys are ready when the redness on the incision disappears. These offal should not be fried for too long; they become tough and dry.

Cut the tomatoes into wedges and fry on both sides. When serving, place the buds on a platter, drizzle with lemon juice and sprinkle with herbs. On each kidney slice, place a tomato wedge and garnish with fried potatoes.

Fried kidneys cannot be stored: they become dry and tough

You will need:

• kidneys – 0,5 kg
• butter or ghee – 50 g
• salt
• pepper
• greenery

For the sauce:

• cream – 300 g
• wheat flour – a tablespoon without top
• Butter – 50 g
• salt
• pepper
• bulb onions – 1 head

Mix flour with half softened but not melted butter. Bring the sour cream to a boil and add the flour and butter mixture bit by bit, stirring constantly. Cook over low heat for 5-7 minutes, then season with salt and pepper.

Finely chop the onion and save in the remaining oil until soft, transfer to the hot sour cream sauce and boil again.

Cut the buds into small slices, salt, pepper and fry in hot oil on both sides. Pour the prepared buds with sour cream sauce and boil for 2-3 minutes.

You will need:

• kidneys – 0,5 kg
• carrots – 2 pcs.
• onions – 2 heads
• turnip – 1 small root vegetable
• pickled cucumbers – 2 pcs.
• salt
• pepper

For the sauce:

• Butter – 50 g
• wheat flour – 1 tablespoon without top
• meat broth – 400 ml
• carrots – 1 pcs.
• bulb onions – 1 head
• parsley root – 1 pc.
• celery root – 1 pc.
• sugar – 1 teaspoon
• tomato sauce – 2 tablespoons
• salt
• pepper ground
• bay leaf – 2 pcs.

Spread the flour in half the butter, transfer to the hot broth and bring to a boil. In vegetable oil, save the thinly sliced ​​vegetables and add to the broth with flour. Put greens, roots, tomato sauce there and cook over low heat, stirring occasionally, for 45 minutes. Add salt, sugar, pepper, bay leaf to the broth and cook for another 15 minutes. Then rub the sauce through a sieve, bring it to a boil and season with the remaining butter.

Cut the prepared buds into pieces 5–6 mm thick, salt, fry on both sides and pour over the sauce.

Cut vegetables and herbs into small pieces and lightly fry in hot sunflower oil. Cut small pickles into thin slices. Transfer all vegetables to a bowl with kidneys, stir and simmer under a lid over low heat until vegetables are fully cooked.