Stewed pork kidneys
4 servings
60 minutes
Braised pig kidneys are a traditional dish of Russian cuisine, rooted in ancient meat recipes. In the past, offal was valued for its nutrition and rich flavor, and proper preparation allowed for their culinary potential to shine. This recipe transforms pig kidneys into a tender and aromatic dish with a rich meaty taste. Lemon juice eliminates the specific odor, while frying and stewing with onions and broth add juiciness and tenderness to the kidneys. The dish pairs wonderfully with potatoes, buckwheat, or fresh vegetables, making it an excellent choice for a cozy home lunch. The deep, slightly tangy flavor of the kidneys is enhanced by spices, while the rich broth fills the dish with warmth and comfort. This treat is for connoisseurs of traditional cuisine and lovers of rich meat flavors.
1
Thoroughly wash the kidneys, cut them lengthwise, and soak for about an hour in water mixed with lemon juice.
- Pork kidneys: 500 g
- Lemon juice: 30 ml
2
Pour boiling water, let it boil for a few minutes, then drain the water and allow the buds to cool.
- Pork kidneys: 500 g
3
Slice the chilled kidneys diagonally into thin slices and fry in hot oil. Transfer to a pot, add broth, sliced and sautéed onions, salt, and pepper. Simmer for about 30 minutes until tender.
- Pork kidneys: 500 g
- Vegetable oil: 50 ml
- Meat broth: 250 ml
- Onion: 2 pieces
- Ground black pepper: to taste
- Salt: to taste
