Russian style julienne Kidney
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!
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. |
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"description": "I think many at least once in their lives cooked kidneys in Russian in sour cream with pickled cucumber. I propose to take a fresh look at this dish and cook it as julienne. Spicy and tasty!
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"recipeIngredient": [
"Kidney
(boiled weight)
-
300 g
",
" Refueling
(MAGGI for pickle)
-
2 tablespoon
",
" Sour cream
(fat, not less than 30%)
-
200 g
",
" Black pepper
-
taste
",
" Hard cheese
-
200 g
",
" Spices
(peppercorns and bay leaves - for boiling the kidneys)
-
taste
"
],
"recipeInstructions": [
{"@type": "HowToStep",
"text":" I took pork kidneys, you can beef. Rinse the kidneys well and soak in water for 5-6 hours, changing the water periodically.
Little secret - if you soak the kidneys in carbonated mineral water, the smell of the kidneys goes away better."},
{"@type": "HowToStep",
"text":"Rinse the buds again, fill with clean water, add peppercorns and bay leaves to taste, cook for 30 minutes. No need to salt."},
{"@type": "HowToStep",
"text":"Cool buds and cut into slices.
When cooking, the kidneys are almost halved in volume, keep this in mind when cooking"},
{"@type": "HowToStep",
"text":"Add a couple tablespoons of MAGGI pickle dressing to the chopped kidneys.
She will make the appetizer more piquant, because it already contains onions, carrots, pickled cucumbers and greens. The dressing contains salt, so there is no need to add salt"},
{"@type": "HowToStep",
"text":"Add fat sour cream and ground pepper here, mix"},
{"@type": "HowToStep",
"text":"Arrange the appetizer in cocotte makers or portioned baking tins
Of this amount, 6-8 cocotte makers will come out"},
{"@type": "HowToStep",
"text":"Sprinkle with grated cheese on top"},
{"@type": "HowToStep",
"text":"Bake in the oven at maximum temperature (about 250 degrees) for about 10 minutes. The cheese crust, which begins to brown, serves as a guide. "}
],
"recipeCategory": [
"Snacks","Offal snacks"
],
"nutrition": {"@type": "NutritionInformation","calories": "","carbohydrateContent": "","fatContent": "","proteinContent": "" }}
Meat, Black Pepper, Spicy, Hard Cheese, Seasoning, Spices, Sour Cream, Cheese, Starters, Snacks, Unforgettable, SnackSausage
