Some people don't really like kidneys. they have a specific aroma. But if you know how to cook them correctly, then they will be very tasty. One of these excellent recipes is stewed kidneys in tomato.
Pictured is the finished dish Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Kidneys are a product not loved by everyone. The reason for this is their fresh smell and partly prejudice. However, if they are properly prepared in compliance with all specific cooking conditions, they will come out very tasty, and the aroma of urea will not be felt at all. Many more housewives are frightened off by their long cooking process, although there is nothing terrible here. Only their long soaking takes a significant amount of time. Therefore, this amazing product will greatly diversify your daily menu, especially when mixed with other organ meats or vegetables.
Also, in defense of this product, I want to note the large amount of minerals and B vitamins it contains. In addition, they have a high nutritional value, contain complete proteins (11%), extractives (2%) and lipids. Well, one cannot fail to note their absolutely ridiculous price. Therefore, I recommend taking note of this recipe, I think you will like it very much.
- Caloric content per 100 g - 159 kcal.
- Servings - 3
- Cooking time - 8 hours for soaking the kidneys, 30 for boiling the kidneys, 45 minutes for cooking
Ingredients:
- Pork kidneys - 4 pcs.
- Bay leaf - 3 pcs.
- Carrots - 1 pc.
- Dill - bunch
- Onions - 2 pcs.
- Garlic - 4 cloves
- Allspice peas - 4 pcs.
- Tomato paste - 2 tablespoons
- Salt - 1 tsp or to taste
- Ground black pepper - pinch or to taste
- Hops-suneli seasoning - 1 tsp
- Refined vegetable oil - for frying
Cooking stewed buds in tomato
1. Before you start cooking the kidneys, they should be well soaked. Therefore, free them from the capsule, film, blood vessels and ureters. Wash and fill with cold water. Leave it for 8 hours, while every 2 hours change the water and fill in fresh.
2. Then cut them in half lengthways and wash.
3. Dip the food into a saucepan, cover with water and bring to a boil. Drain the broth, wash the product and the cooking pot, and fill it with hot water again. Leave them to simmer after boiling until tender, i.e. until soft (about half an hour). If desired, for greater reliability, during the cooking process, you can change the water again.
4. After preparing the offal, chill and cut into strips.
5. While the kidneys are cooking, peel, wash and cut the carrots and onions into strips. Heat a frying pan with oil and fry the vegetables over medium heat until transparent.
6. Add the chopped offal to the pan, add the tomato paste and add about 100 ml of drinking water.
7. Season the dish with salt, pepper, khmeli-suneli, put finely chopped dill and simmer under a closed lid over low heat for about half an hour. Taste the finished food and, if necessary, bring to the desired.
8. The finished dish can be served as a side dish with any porridge, spaghetti, rice, potatoes, etc.
See also a video recipe on how to stew pork kidneys with onions and carrots:
