Recipe: Russian style julienne Kidney step by step with pictures | Handy.Recipes

Russian style julienne Kidney

Cooked Russian style julienne kidney

Nutritional Value

I think a lot of people at least once in their lives made kidney julienne in sour cream with pickle. I propose to look at this dish in a new way and cook it as a julienne. Tangy and delicious!

Author of the recipe

Ingredients for julienne "Russian kidneys":


  • Kidneys (boiled weight) - 300 g
  • Dressing (MAGGI for rassolnik) - 2 tablespoon
  • Sour cream (fat, at least 30%) - 200 g
  • Black pepper - to taste
  • Hard cheese - 200 g
  • Spices (Pepper and bay leaf - for boiling kidneys) - to taste

How to cook julienne "Russian-style kidneys" step by step with photos


I made pork kidneys, you can make beef kidneys. Rinse the kidneys well and soak them in water for 5-6 hours, periodically changing the water. A little secret - if you soak kidneys in sparkling mineral water, the smell of kidneys goes better.

Rinse the kidneys one more time, pour pure water, add paprika and bay leaf to taste and cook for 30 minutes. No need to salt.

Let the kidneys cool and cut into slices. While cooking the kidneys shrink almost twice in volume, take this into account when cooking

Add a couple of tablespoons of MAGGI rassolnik dressing to the sliced kidneys. This dressing makes the snack more savory because it has onions, carrots, pickles and herbs. This dressing has salt in it, so no salt is necessary

Add lightly sour cream and coarsely ground pepper and mix vigorously

Arrange the appetizer in a cocotte or casserole dish This amount would make 6-8 cocotte

Sprinkle grated cheese on top

Bake in the oven at the highest temperature (about 250 degrees) for about 10 minutes. You can use the beginning of the browning of the cheese crust as a guide.

Nutritional Value:

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Meat, Black Pepper, Spicy, Hard Cheese, Seasoning, Spices, Sour Cream, Cheese, Starters, Snacks, Unforgettable, SnackSausage

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