Composition / ingredients
Cooking method
We clean the kidneys from the film and blood vessels. We put it in a bowl and fill it with cold water. Leave to soak for 8 hours, during which we change the water 3-4 times.
Then we put the kidneys in a saucepan, pour water, send it to the fire and bring it to a boil. The first decoction is drained, the kidneys are washed under running water (the pan is also washed) and refilled with hot water. After that, cook on low heat until fully cooked (about half an hour). Boiled kidneys are cooled and cut into cubes.
Peel carrots and onions, rinse. Carrots are also cut into cubes, and onions are cut into quarters of rings. Fry the vegetables in vegetable oil until the onion is transparent.
We send the chopped kidneys to the fried vegetables, add tomato paste and a little water (about 100 ml). Pour salt, ground pepper and peas, hops-suneli, add bay leaf, as well as finely chopped fresh dill. Simmer under a closed lid and on the lowest heat for about half an hour. 5 minutes before the end of cooking, add the chopped garlic, mix.
Serve with any side dish: potatoes in any form, porridge or pasta.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Black pepper peas - 255 kcal/100g
- Hop-suneli - 417 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Pork kidneys - 102 kcal/100g
