Recipe: Julienne with kidneys step by step with pictures | Handy.Recipes

Julienne with kidneys

Cooked julienne with kidneys

Nutritional Value

This dish is for kidney lovers. We love kidneys very much, often boil a rassolnik with it, stew. So, I decided to make something new, original. It turned out delicious!

Author of the recipe

Ingredients for julienne with kidneys:


  • Kidneys (pork) - 300 g
  • Ham (carbonate, chink) - 100 g
  • Mushrooms (frozen, I have mushrooms) - 200 g
  • Ketchup (spicy) - 2 tablespoon
  • Sour cream - 2 tablespoon
  • Milk - 1 tablespoon
  • Wheat flour / Flour - 1 teaspoon
  • Black pepper (Peas, pipsqueak)
  • Allspice (Peas, crushed) - 2 pcs
  • Cloves (in buds) - 2 units
  • Bay leaf - 1 pc
  • Hard cheese (I have Parmesan) - 80 g
  • Onions - 1 pc
  • Soda
  • Salt (to taste)
  • Greens

How to cook julienne with kidneys step by step with photos


There is a quick and efficient way to get rid of the kidneys without marinating in them for a long time. You should wash them, cut into large pieces and generously, very generously fill them with usual baking soda for 40-50 minutes.

Then very carefully rinse the kidneys under running water to completely remove the soda, pour cold water on them and bring to a boil. Drain water, rinse kidneys again very well under running water, put in a pot, pour cold water again, add spices and cook until tender.

Cool boiled kidneys, trim off fat and cut into thin slices. Cut ham in julienne strips. Slice onions into thin quartered rings. Mushrooms defrost and cut into julienne strips.

Lightly fry the kidneys and put them in a bowl.

Fry mushrooms until liquid evaporates, then add to kidneys.

Add ham.

Add fried onions. You can fry the mushrooms and onions at once. I fried them separately just for my mom - she doesn't eat onions, so I made her a separate cocotte - without the onions. Stir everything. Salt and pepper to taste.

Thoroughly mix sour cream, ketchup, flour and milk, add chopped herbs.

Pour the sauce into the meat mixture and stir to combine.

Spread out the mixture in the cocotte.

Top them with grated cheese.

Put the meat casseroles in a hot oven (180° C) and bake until browned.

Remove finished julienne from oven, cover with a napkin and cool slightly so you don't burn yourself on the hot cocotte. Decorate and serve.

Nutritional Value:

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Meat, Salt, Black Pepper, Sweet pepper, Flour, Hard Cheese, Wheat Flour, Ham, Greens, Ketchup, Onions, Sourcream, Bay Leaf, Mushrooms, Milk, Mushroom, Cheese, Soda, Cloves, Ingredients, Starters, Snacks

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