Beef kidneys with stewed potatoes, Russian style
4 servings
60 minutes
Beef kidneys with stewed potatoes in Russian style is a hearty and aromatic dish rooted in traditional Russian cuisine. In ancient times, offal was often used in hot dishes as it provided rich flavor and unusual texture. Boiled kidneys become tender, and subsequent frying with onions and spices reveals their rich meaty aroma. Potatoes, carrots, and pickles add balance, creating a pleasant harmony of flavors: from the slight tang of pickles to the soft sweetness of vegetables. The tomato-sour cream sauce makes the dish especially juicy, while bay leaves and spices add a traditional spicy note. This dish is served hot, generously sprinkled with fresh herbs and accompanied by a slice of lemon that can be added for a touch of citrus freshness if desired.
1
Boil the processed beef kidneys, cool them down, and slice them (lamb, veal, and pork kidneys are not boiled but sliced raw).
- Beef kidneys: 500 g
2
Chop the onion, sauté lightly, add the chopped buds and continue frying for 5-7 minutes. Slice the parsley root and sauté.
- Onion: 2 pieces
- Parsley root: 2 pieces
3
Cut large raw potatoes into wedges, and if they are small, leave them whole and fry.
- Potato: 8 pieces
4
Peel cucumbers of seeds and skin, slice them, and simmer with a small amount of water.
- Pickles: 3 pieces
5
Prepare the sauce: just mix tomato paste with sour cream to taste.
- Tomato paste: 5 tablespoon
- Sour cream: 5 tablespoon
6
Place the prepared products in a deep saucepan, pour in the sauce, add bay leaf and peppercorns, cover with a lid and simmer at a low boil for 15-20 minutes.
- Salt: to taste
- Spices: to taste
7
Serve the kidneys in Russian style with vegetables in sauce. Sprinkle with chopped herbs on top and add a slice of lemon.
- Green: to taste