NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- beef kidneys500 g
- butter2 tbsp
- parsley roots, sliced in strips2
- onion, sliced in strips1
- potatoes, sliced4
- pickled cucumbers2
- sorrel100 g
- salt, to taste
- sour cream
- fresh parsley and/or dill, fresh; and/or dill
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Trim fat from kidneys, and cut into pieces. Rinse them well.
Cover the kidneys with cold water, and bring to a boil. Drain the water, and rinse the kidneys again.
Cover kidneys with cold water again, and boil for half an hour.
Melt the butter in a soup pot. Add parsley root and onion, and fry until onions are translucent.
Add sliced potatoes to pot, and cover with filtered broth. Cook for 30 minutes.
10 minutes before the end of cooking, add the cucumbers, chopped sorrel, and salt.
Just before serving, add kidneys, sour cream, and parsley or dill.
