Stewed udder
5 servings
180 minutes
Braised udder is a rare but noteworthy dish of Russian cuisine that carefully preserves the traditions of rural gastronomy. The udder, with its tender texture and subtle milky flavor, forms the basis of this recipe. It is sautéed with onions and carrots until golden brown and then slowly braised in milk, allowing each piece to absorb the rich, creamy aroma. Three hours of simmering transforms it into a soft, literally melting-in-your-mouth delight. This dish is especially valuable as part of culinary heritage, reminding us of a time when all parts of the animal were used for food. Served hot, it pairs well with sides like mashed potatoes or fresh vegetables. Braised udder is a gastronomic find for those wanting to try something unusual and deeply authentic.
1
Grate the carrot on a coarse grater and slice the onion into half rings.
- Carrot: 150 g
- Onion: 2 heads
2
Cut the udder into cubes.
- Udder: 500 g
3
Fry the onion and carrot until golden brown.
- Onion: 2 heads
- Carrot: 150 g
4
Add pieces of udder to the fried onion and carrot, fry everything together, pour in milk and simmer for 3 hours on low heat, add salt and pepper to taste.
- Onion: 2 heads
- Carrot: 150 g
- Udder: 500 g
- Milk: 3 l
- Salt: to taste
- Ground black pepper: to taste