Kidneys in the Trans-Ural style

4 servings

50 minutes

The recipe is taken from the book "Ural cuisine.

Energy value per serving

• Calories: 442.9
• Proteins: 33g
• Fats: 24.2g
• Carbohydrates: 27.5g

Ingredients

• Beef kidneys: 700 g
• Onion: 2 head
• Mushrooms: 100 g
• Potato: 300 g
• Tomatoes: 70 g
• Sour cream: 500 g
• Vegetable oil: to taste
• Parsley: to taste
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Soak and clean the kidneys, dry them, and slice them. Place in a saucepan or deep skillet greased with oil.

   Required ingredients:

   • Beef kidneys: 700 g
   • Vegetable oil:  to taste

2. Wash the tomatoes, slice them, and fry in heated oil.

   Required ingredients:

   • Tomatoes: 70 g
   • Vegetable oil:  to taste

3. Fry the mushrooms and potatoes in vegetable oil.

   Required ingredients:

   • Mushrooms: 100 g
   • Potato: 300 g
   • Vegetable oil:  to taste

4. Add tomatoes along with mushrooms, onions, and potatoes to the kidneys.

   Required ingredients:

   • Tomatoes: 70 g
   • Mushrooms: 100 g
   • Onion: 2 heads
   • Potato: 300 g

5. Salt and pepper to taste, pour with boiled sour cream, and simmer on very low heat until cooked.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Sour cream: 500 g

6. Garnish with greens before serving.

   Required ingredients:

   • Parsley:  to taste