L

L

o

o

a

a

d

d

i

i

n

n

g

g

.

.

.

.

.

.

Paella dish

Canadian Potato PoutineCanadian cuisine

Paella dish

Gratin DauphinoisFrench cuisine

Paella dish

Roti John Meat SandwichMalaysian cuisine

Paella dish

Anthill CakeRussian cuisine

Paella dish

Fried PotatoesRussian cuisine

Paella dish

OatmealScottish cuisine

Paella dish

KimchiKorean cuisine

Paella dish

Meat pie fydjynOssetian cuisine

Paella dish

Hungarian cabbage soup korhejleveshHungarian cuisine

Paella dish

Bubert, German semolina porridgeGerman cuisine

Kidneys in the Trans-Ural style

4 servings

50 minutes

The recipe is taken from the book "Ural cuisine.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

442.9

kcal

33g

grams

24.2g

grams

27.5g

grams

Ingredients

4servings

700

g

2

head

100

g

300

g

70

g

500

g

to taste

to taste

Ground black pepper

to taste

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:
1. Beef kidneys: 700 g
2. Vegetable oil: to taste

2
Wash the tomatoes, slice them, and fry in heated oil.
Required ingredients:
1. Tomatoes: 70 g
2. Vegetable oil: to taste

3
Fry the mushrooms and potatoes in vegetable oil.
Required ingredients:
1. Mushrooms: 100 g
2. Potato: 300 g
3. Vegetable oil: to taste

4
Add tomatoes along with mushrooms, onions, and potatoes to the kidneys.
Required ingredients:
1. Tomatoes: 70 g
2. Mushrooms: 100 g
3. Onion: 2 heads
4. Potato: 300 g

5
Salt and pepper to taste, pour with boiled sour cream, and simmer on very low heat until cooked.
Required ingredients:
1. Salt: to taste
2. Ground black pepper: to taste
3. Sour cream: 500 g

6
Garnish with greens before serving.
Required ingredients:
1. Parsley: to taste

Similar recipes