- a hot liquid first course cooked on a cucumber sour-salty base. Finally, this dish appeared and became widespread in Russian cuisine only in the middle of the 19th century. Let's find out today how to cook delicious pickle with kidneys.
Pickle recipe with kidneys
Ingredients:
- beef kidneys - 300 g;
- pickled cucumbers - 3 pcs.;
- brine - 1 tbsp.;
- carrots - 1 pc.;
- potatoes - 3 pcs.;
- onion - 1 pc.;
- pearl barley - 0.5 tbsp.;
- spices;
- fresh greens.
Cooking
We clean the kidneys from films and soak for 6 hours, while changing the water several times. Then boil them for 35 minutes over low heat. Cut the finished kidneys into slices and set aside for now. At the same time, pour boiling water pearl barley and insist about half an hour. Grind the onion and carrot and sauté in butter until golden brown. Peel potatoes and cut into slices.
Grind on coarse grater and fry in a pan until the liquid has completely evaporated. Now we take a pan, pour 2 liters of boiling water into it, add the kidneys and pearl barley. Boil for 15 minutes, and then throw in all the other ingredients and cook until tender. After that, pour the pickle with pearl barley with kidneys on plates, season with sour cream if desired and serve.
Classic pickle recipe with kidneys
Ingredients:
- beef broth - 1.5 l;
- beef kidneys - 350 g;
- potatoes - 3 pcs.;
- onion - 1 pc.;
- vegetable oil;
- pickled cucumbers - 3 pcs.;
- flour - 1 tbsp. a spoon;
- cucumber pickle- 0.5 st.;
- sour cream - 2 tbsp. spoons;
- spices.
Cooking
We clean the kidneys from the fatty membrane and films. To do this, we make a small longitudinal incision on one side and remove the film along with the fat. Then we cut them lengthwise into 2 parts and keep in a weak saline solution about 4 hours, often changing the water. After that, we wash the kidneys in running water and dry them on a towel. Now we transfer them to a saucepan, pour cold water, put on fire, bring to a boil and change the water. Cook at a low boil for about an hour until tender.
Next, the kidneys are washed and cut into thin slices, and the broth is filtered through cheesecloth. Carefully cut off the skin from pickled cucumbers and chop the flesh across into thin strips. Pour a glass of broth into a small saucepan, spread the cucumbers and boil for 15 minutes. Peel potatoes and chop into small pieces.
Boil a little more broth in another saucepan, carefully lower the potatoes and cook until soft for 10 minutes. We clean the onion from the husk, finely chop and sauté in butter. Pour the remaining broth into a saucepan, bring to a boil and put cucumber peel, peeled parsley root and peppercorns into it. Boil the broth for 20 minutes, and then strain.
Sprinkle dry flour hot pan, slightly dry and cool. Then dilute it with cucumber broth, mix so that lumps do not form, and bring to a boil. Pour the kidney broth into the strained meat broth, put the potatoes together with the liquid, lower the browned vegetables, poached pickles, flour mash, beef kidneys, cover with a lid and cook for 10-15 minutes.
5 minutes before the soup is ready, throw Bay leaf ik, pour in the cucumber brine, add salt if necessary and bring to a boil again. From ready meal take out the bay leaf. Rinse parsley in running water, shake off and finely chop. When serving, pour beef kidney pickle on plates, put sour cream and sprinkle with herbs.
Every woman should be able to cook pickle! That's what my grandmother used to say. She had some special soups, especially mushroom ones. Alas, I remember only their taste and aroma. But with recipes I had to decide on my own life. I have them, as, most likely, you have enough. But most of all I love pickle boiled with kidneys. Why do I like him? Probably because of our common love in the family for this offal. And the soup with his participation acquires some other taste.
Another question, not everyone likes to mess with the kidneys. After all, why hide, they became famous for their one unpleasant quality, caused by their special purpose in the body. But, if you are not too lazy, if you do everything according to the recipe, you will like this first course. It will often be ordered by your family. it turns out terribly tasty and satisfying . For tomorrow, it becomes even tastier because it is infused.
Plus, beef kidneys, and from them I propose to cook pickle today, contain iron, zinc, vitamins PP and group B, selenium, which blocks the development of cancer cells. In a word, it is only important to withstand all the requirements, and you will succeed !
Products
- Beef kidney - 1 pc.
- Potato - 2-3 pcs.
- Onion - 1 pc.
- Carrot - 1 pc.
- Pickled cucumber - 1-2 pcs.
- Rice - 2 tbsp. l.
- Tomato - half a cup
- Vegetable oil - for frying
- Water - 1 liter.
- Bay leaf and peppercorns - to taste.
How to deliciously cook pickle with beef kidneys - step by step instructions with photos
Here is the first secret of a successful pickle - properly prepare the kidneys. And for this you need to do some manipulations with them. They should soak in water for at least two to three hours. Then you need to clean the offal by removing the film and cutting out everything internal fats and so on.
Step 1. Soak the kidneys and remove fats and film
Drain the water, and pour a new one into the pan to cover the kidney. Bring to a boil once, and remove the kidney. Then we will do the same again. And for the third time, fill it with water and cook for at least one hour until it is ready. We cut it into thin plates, rinse them with water, and then chop into small pieces.
Step 2. Cut the kidneys into small pieces
Do not pour out the water from the pan, it will be the broth. If you do not like this option, cook chicken, beef or pork broth in parallel. Before cooking vegetables, wash the rice in several waters, then leave to swell.
Step 3: Rinse and Soak the Rice
Let's prepare the other ingredients. Next in line - pickled cucumber. The tastier it is (ideally, it is salty, homemade, and not pickled), the tastier the soup. I don't peel the skin - it looks pretty on a plate. I cut lengthwise into thin plates, then cut into strips and into tiny cubes.
Step 4. Cut cucumbers into cubes
Before we put the fry for the soup, let's prepare the potatoes. I will not say that it is advisable to take homemade - a lot depends on this, and if there is no such, any other will go, what can you do here. Rinse well under the tap, peel and cut into your preferred format.
Step 5: Peel and Slice the Potato
Now let's get to the frying. After all, we have already sent rice and potatoes to the soup. Roasting is easy and simple. Without it, the soup will not be as rich and tasty. So, pour vegetable oil into a hot frying pan, put onions and carrots there, and fry over medium heat. As soon as it appears golden crust on the onion, add chopped cucumbers and pieces of kidneys here. Pour in the broth, and boil over high heat, adding a tomato at the end.
Step 6: Roast Onions, Carrots, Pickles, and Kidneys
In a boiling broth, throwing a couple of leaves of davrushka, lay out the frying and mix everything. Let it boil, immediately turn it off and, having covered the pan with a lid, leave it on the stove. Soup can be poured after 5-10 minutes. He will be fed, infused, and your family is already impatient. Pour it quickly! Serve sour cream, sprinkle with herbs, if desired. And for a meal!
Step 7. Add frying and let it boil for a couple of minutes. The pickle is ready. Please to the table
How to make pickle with kidneys and pickles even tastier - some useful tips
- Soup is not salty. Because it is pickle. But the owner is a gentleman, if you like salt, salt lightly.
- We cut the kidneys into small pieces so that, if they are suddenly harsh, they are easier to chew.
- When preparing the frying, we try to evaporate more moisture, and then pour in the tomato, and, bringing it to a boil, turn off the gas.
- Instead of rice, you can put pearl barley and even buckwheat - to your taste.
- You can cook pickle from pork kidneys, adding any meat, cutting it into pieces - say, the one from which you cooked the broth.
- There will be a delicious pickle if
In Russia, since the tenth century, “rosol” dishes have been known. The Slavs highly appreciated the properties of brine, and therefore generously flavored the first and second courses with fragrant salty liquid, added it to dessert pies and pies. Today, brine is more commonly consumed in pure form, and the only dish where it is added is pickle soup.
This soup can be cooked on anything - meat, fish, poultry, giblets or mushrooms. How to cook pickle with kidneys? You will not spend a lot of effort, but the dish will turn out tasty, fragrant and quite spicy.
Pickle with kidneys - preparing food and dishes
If you decide to cook such a dish, it is very important to take the preparation of the kidneys seriously. If they are processed incorrectly, the dish will be spoiled. bad smell kidneys, since this organ of the excretory system keeps all the secrets of the animal's life, filtering harmful substances from useful ones. However, properly cooked kidneys will delight you. delicate taste and pleasant aroma.
So, with kidney thin sharp knife we cut off the films and fat, after which we cut the product into four parts. Rinse it well and put it in a pot filled with water. Bring water to a boil and drain immediately. The product must be washed under running water. Refill the pot with water and return to the heat. Boil the kidneys for about 95 minutes. Remove the pan from the heat, remove the offal and, after cooling, finely chop. The broth in which the kidneys were boiled is not suitable for making soup. Therefore, water is again drawn into the pan, brought to a boil, and kidneys are lowered one by one, ingredients that are cooked for a long time (potatoes, cereals), then those that cook quickly (fried, pickles, mushrooms).
The ingredients listed in the recipes below are selected based on 2.5 liters of water.
Pickle recipes with kidneys:
Recipe 1: Pickle with kidneys
We present classic recipe pickle with kidneys, also known as "Kuban pickle". This soup is usually served almost cold with a generous helping of sour cream. Perhaps there is no dish more appropriate for a roast. summer lunch.
Required Ingredients:
- 4 tablespoons of rice cereal
- 2 potatoes
- Pork kidneys - 430 gr.
- 1 pickle
- Carrot and fried onion
- Brine - 400 ml.
- Water for pickle - 2 liters
Cooking method:
- Prepare the kidneys, then cut them into pieces.
- Cut potatoes into large cubes. Rinse rice.
- Put a pot of water on the fire, and when it boils, add the components there.
- Prepare stir-fry vegetables. Add it to the pot after 10 minutes.
- Cucumbers grate on a coarse grater, after peeling them.
- Add the cucumbers to the soup along with the brine 5-7 minutes after frying. Cook the soup for another 5 minutes.
Recipe 2: Pickle with kidneys and sorrel
Another variation of pickle, sour and invigorating. The taste is pleasantly complemented by fresh sorrel.
Required Ingredients:
- 5 tablespoons of buckwheat
- Pork kidneys - 425 gr
- 1 potato
- Bulb - 1 piece
- Celery root - 1 piece
- Sunflower oil - 1 tbsp.
- Spices
- Fresh sorrel
- Brine - 300 ml.
Cooking method:
- Prepare the kidneys. When they are ready, cut them into pieces.
- Cut the peeled potatoes. Sort the buckwheat and wash it.
- Fill the pot with water, put on fire. When the water boils, add ingredients to it and boil for 10 minutes.
- Finely chop the onion and celery. Saute vegetables for 3 minutes. Add to soup.
- Sorrel cut into thin strips. Add it and the brine 5 minutes after the vegetables. After 7 minutes, pickle with kidneys will be ready.
Recipe 3: Pickle with kidneys in Leningrad
The peculiarity of this dish is that the kidneys and soup are cooked separately. These ingredients are combined only in a plate - first chopped kidneys are placed in it, and then warm soup is poured.
Required Ingredients:
- Beef kidneys - 430 gr.
- 55 gr. rice
- Carrots, onions, tomato paste and vegetable oil for frying
- 2 potatoes
- 2 pickled cucumbers
- Cucumber pickle - 1 cup
Cooking method:
- Boil the kidneys. When they are ready, cut them into cubes and put them in a cold place.
- Let's cook the pickle. Put chopped potatoes and washed rice into boiling water.
- After 15 minutes, add the roast to the soup. First fry the chopped onion, then add grated carrots and a spoon to it. tomato paste.
- Peel cucumbers and grate on a coarse grater. Enter them into the soup 5 minutes after frying along with the brine, after another 5 minutes turn off the fire.
Recipe 4: Pickle with kidneys and barley
This version of the pickle is considered by many housewives to be classic, but is unloved primarily for the duration of cooking. How can you save time? You can save 20-30 minutes on the preparation of cereals. It's simple - before you send it to boil, fry the barley until golden brown.
Required Ingredients:
- Pork kidneys - 435 gr.
- Pearl barley - 55 gr.
- Potatoes - 2 pcs.
- Pickled cucumbers - 2 pieces
- Vegetables for frying + sunflower oil
- Cucumber pickle - 150 ml.
Cooking method:
- Prepare the kidneys. Cool them down and cut into cubes.
- While the kidneys are preparing, let's prepare the cereals. Heat up a frying pan and grease it with oil. Put the washed cereal and fry it for 7 minutes until golden brown. After that, set to boil for half an hour in a saucepan where the soup will be prepared.
- Cut the potatoes. Add it with kidneys to cereals.
- Prepare the roast by frying the onions and carrots in oil. Add it 12 minutes after you put the potatoes in the pot.
- Grate the cucumbers and put them into the pan 5 minutes after frying. Simultaneously with the cucumbers, pour into the pickle and brine. After 5 minutes, you can turn off the fire.
Recipe 5: Pickle with kidneys and heart
Offal is not often used for first courses. This is partly understandable - it takes a little longer to “tinker” with offal to bring them to the desired state. On the other hand, they are rich in protein, contain almost no fat and are inexpensive. So why not tinker? Try to cook quite tasty and satisfying pickle with kidneys and heart.
Required Ingredients:
- Pork kidneys - 300 gr.
- Pork heart - 200 gr.
- White rice - 5 tablespoons
- Pickled cucumbers - 2 pieces
- Potato - 3 pieces
- Brine - 165 ml.
- Vegetables for frying, tomato paste + sunflower oil
- fresh tomato
- Spices
Cooking method:
- Prepare the kidneys, cut them into slices.
- Boil the heart separately - in boiling water for 30 minutes. Remove, cool and finely chop.
- Type in the pan where the soup will be cooked, water. Bring it to a boil, put in chopped offal, potatoes and pre-washed rice.
- Let's make a frying by frying vegetables with a spoonful of tomato paste. Add the roast to the soup 10 minutes after the cereal.
- Chop the tomato and pickles. Put them in the pan 5-7 minutes after frying. Add the brine at the same time. Simmer soup for 5 more minutes and remove from heat.
- Pickle with kidneys can be prepared on any meat broth, so it will turn out more rich, but also more fat.
- In addition to the heart, you can also add stomachs or bird navels.
- Sometimes beans are used instead of potatoes for pickle with kidneys.
- In order for the taste of pickle with kidneys to be more pronounced, it is customary to rub cucumbers on a coarse grater. Do not forget to remove the skin first - under the influence of temperature, it becomes very tough. If you do not remove the skin from the cucumber, then add it no earlier than 3 minutes before readiness.
- Do not forget to add a pinch of herbs and a spoonful of sour cream to the finished pickle.
To prepare this soup, you need to take kidneys, pickles, potatoes, pearl barley and greens.
So that the broth does not have a specific smell and taste, the kidneys must be carefully prepared. Wash the kidneys well cold water, then cut off the films and fat. After that, you should soak the kidneys in cold water for several hours - try to change the water every hour - at least three times in total.
After the kidneys get wet enough, they can be poured with boiling water and boiled over medium heat. After about half an hour, remove the finished kidneys from the pan, cool and cut into thin slices. The water in which the kidneys were boiled can be poured out.
Before preparing pickle with kidneys, pearl barley should be steamed. To do this, wash the cereal several times in warm water, then fill it with boiling water and leave to steam for 30 minutes. As soon as the water cools, it should be drained and filled with fresh boiling water.
Pour prepared kidneys hot water- about one and a half liters and cook over medium heat for another 20 minutes. After that, add pearl barley to the pickle with kidneys and cook for another 10-15 minutes.
During this time, it is necessary to peel the potatoes and cut them into medium pieces - about 2x2 cm.
We clean the carrots, wash and rub on a coarse grater.
Cut the onion into half rings and fry in a small amount vegetable oil to a golden hue. After that, add carrots to the onion and fry for a few more minutes. Immediately add to the soup and continue to cook until the potatoes are tender.
We rub pickled cucumbers on a coarse grater, if the skin is very hard, it can be cut off. Dill, parsley or celery - to taste, cut finely and add to the soup along with cucumbers and brine.
Let the soup boil, put the bay leaf, close the pan and remove from heat.
Serve the finished pickle with kidneys and pearl barley to the table with finely chopped herbs and a spoonful of sour cream. Enjoy your meal!
Russian cuisine occupies a special and honorable place in our virtual tavern. There are dishes in Russian cuisine that are tasty, but, nevertheless, they are rarely cooked. In some cases, this is due to rare products, for example, sturgeon or game. Not everyone can afford store-bought sturgeon, and game still needs to be obtained. And there are dishes, the cooking process of which is quite long, and the products themselves still need to be able to cook. For example, an excellent by-product of the kidney is pork, lamb or beef. Of course, beef kidneys are the most priority, they are larger and have the most refined taste.
Most often, kidneys are prepared pickle, national team meat hodgepodge or stew them with sour cream. The dishes themselves are simple, but here is the process pre-training This offal is quite long, and if you neglect the thoroughness of its preparation, you can easily spoil the dish. It is worth remembering that the kidneys are responsible in the animal's body for excreting harmful substances from the body by filtering the blood and removing them with urine (it is not said to the table). Be that as it may, if the kidneys are poorly prepared for cooking, then your food, excuse me, will smell like urine, and in the kitchen, like in a street toilet. Agree, such a prospect is of little interest. AT Soviet times in canteens with negligent chefs, even on the way, one could guess the presence of pickle on the menu.
A good, high-quality pickle is prepared from beef kidneys, in their absence or lack of desire to mess with them, the pickle is prepared from bird (goose, duck, turkey) offal, well, or from beef, for example, from ribs or shank. In addition to meat, root vegetables, pickles, cereals and spices are used in this dish. Root crops are potatoes, carrots, turnips, rutabagas, parsnips, celery, and onions. Cereals - buckwheat, rice and barley. Spices - bay leaf, allspice and black pepper. Barley is used with beef kidneys or beef meat, rice is more suitable for chicken giblets. If the cucumbers are of weak salt, then you can add boiled cucumber pickle to the pickle, to taste. Sour cream is served with pickle.
We will need:
- - beef (ribs) - 400-500 g,
- - beef kidneys - 1 pc. (300-400 g),
- - pickled cucumbers - 3-4 pcs.,
- - cucumber pickle - half a glass,
- - potatoes - 2-3 pcs. (medium),
- - carrots - 1 pc. (large),
- - celery (root) - 0.5 pcs.,
- - onion - 2 pcs. (medium),
- - dill greens - 2-3 sprigs,
- - parsley - 2-3 sprigs,
- - pearl barley - 2 tablespoons,
- - bay leaf - 2-3 pcs.,
- - black peppercorns - 5-6 pcs.,
- - allspice peas - 2 pcs.,
- - sour cream - 100 g.
As mentioned above, the most important thing in this dish is properly prepared and cooked kidneys. The kidneys are prepared separately from all products. First they need to be cleaned, i.e. remove kidney fat and ducts. Here, it's more convenient for someone. I do this with kitchen scissors.
| After removing excess kidneys, they are washed with running water, lowered into a suitable container, poured with cold water and soaked for several hours, 6-8, changing the water several times. I prefer to start fussing with the kidneys in advance, in the evening. I soak, changing the water in the pan two or three times, then leave it overnight. |
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| The pickle broth can also be prepared in the evening, while we are fiddling with the kidneys. Rinse beef ribs, put in a saucepan of a suitable volume (it is worth remembering that part of the water will boil away, and the rest of the ingredients will be placed in the remaining broth) and pour cold water. Put the pot on the fire and bring to a boil. We remove the foam, reduce the heat, add 1 onion (it is possible along with the husk if it is clean), a small washed carrot and a piece of celery root. Add lavrushka, black and allspice to the pan and cook with a slow boil for 1-1.5 hours. |
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| Let the broth cool down room temperature, take out the meat, put it aside, and take out the onions, carrots, celery and throw it away, filter the broth and pour it back into the pan. |
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| We take out the bones from the meat and also throw it away, the fat can also be removed, and the meat can be cut into small pieces and returned back to the broth. |
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| The next day, drain the water from the pot with the kidneys, then fill it with fresh water and leave for an hour. After that, we change the water in the pot with the kidneys again, rinse the kidneys, return it to the pot with water and put it on the fire, let the water boil, remove the foam (and there will be a sufficient amount, and the smell will also appear, not strong, but noticeable) . After that, the water is drained, the pan is washed, the kidneys are washed with clean water. Return the kidneys to the pan, pour fresh water and bring to a boil again. Again, the water is drained, the pan is washed and the kidneys are washed. After that, the kidneys are returned to the pan again, fresh water is poured, the kidneys are placed in the pan and boiled for 1 hour. |
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| The broth is drained, the kidneys are washed and allowed to cool. After that, the kidneys are cut into pieces convenient for cutting. In the cooled kidneys, the remains of the ducts are removed and then cut into thin bars (or as you like). This is such a simple but lengthy process. |
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| We wash pearl barley with cold water, put it in a small saucepan, pour cold water in a ratio of 1: 3 and cook over low heat for 1 hour until cooked. After that, pour over the cereal with running water and leave it aside. |
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| The next step is roasting from the roots, in our case from carrots, celery root and onion. Peel the carrots, celery root and onion, then chop the onion small cubes, and carrots and celery root with straws. |
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| In a pan, heat up 2 tbsp. vegetable oil and fry onion until soft, then add carrots and celery and, stirring, fry further, until the roots soften. |
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| We put a saucepan on the fire beef broth, let it boil, reduce the heat to below medium, add the cooked frying of carrots, onions and celery and boiled pearl barley to the pan. While the roast is stewing, peel the potatoes and pickles from the skin. We cut the potatoes into bars, and the pickled cucumbers into strips. |
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| About 10 minutes after adding the frying and pearl barley to the broth, add potato bars and pickles and continue to cook the broth further. We try for salt and, if there is not enough salt, add the boiled cucumber pickle, let the broth boil and cook for another 10 minutes. Kidney slices can be added directly to the plate. Or add them to a pot of soup along with potatoes and cucumbers. |
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Ready pickle is served with sour cream and chopped parsley and dill.
Sincerely, S. Zverev.
