Composition / ingredients
Cooking method
1. To prepare the kidneys for cooking, cut them across into slices of 0.5-1 cm and soak for a couple of hours, sometimes changing the water. Then put it on the fire and bring it to a boil twice, draining the water each time and washing both the kidneys and the pan well.
2. Peel the onion and carrot. Cut the onion into strips, grate the carrots. Heat the oil in a frying pan and add the onion and carrot to the oil. Cook over medium heat, stirring occasionally, until half cooked.
3. Add the kidneys to the vegetables and fry, stirring occasionally, until the vegetables are fully cooked and the kidneys are browned.
4. Add salt, sour cream, herbs and spices and simmer for 10 minutes on low heat.
You can serve this dish with porridge, pasta or potatoes, or just on a piece of bread, toasted or dried in the oven.
Have fun!
Calorie content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Pork kidneys - 102 kcal/100g
