Composition / ingredients
Step-by-step cooking
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Soak beef kidneys for 10-12 hours, periodically changing the water to fresh.
Simultaneously with the kidneys, rinse and soak the pearl barley.
Peel the kidneys from the films and fat, cut into small pieces and soak for another 3 hours, changing the water every hour.
Fill the kidneys with fresh water, boil for 10 minutes, drain the water. Wash the kidneys.
Boil the kidneys over low heat for an hour and a half.
Cut the potatoes into strips and put them together with the washed pearl barley into the boiled beef broth. Cook over low heat until the potatoes are ready.
Finely chop the onion and fry in vegetable oil.
Grate cucumbers on a fine grater and put them to the onion. Fry for another 5-6 minutes.
Beef kidneys cool and cut into plates.
Put the kidneys and roasting in the broth.
Let the pickle boil and then cook it for another 10 minutes on low heat.
Serve pickle with herbs and sour cream.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Pearl barley - 340 kcal/100g
- Veal kidneys - 86 kcal/100g
- Salt - 0 kcal/100g
- Pickles - 11 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Pepper - 26 kcal/100g
- Broth - 15 kcal/100g
- Brine - 1 kcal/100g
