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Veal Kidneys in Sour Cream

An old Russian recipe for kidneys in sour cream — finger-licking good! Well, what can I say? Old-fashioned, delicious, and a bit involved, but worth every minute. Give it a go!

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Veal kidneys in sour cream
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 36 % 8 g
Fats 27 % 6 g
Carbohydrates 36 % 8 g
118 kcal
GI: 25 / 0 / 75
    1. To prep the kidneys, cut them into pieces along their natural folds. Trim out the tubes and fat from each piece. Cover with cold water (you can add a little baking soda) and soak for 3–4 hours, changing the water every hour and rinsing the kidneys very well each time. 2. Make the dough. Sift the flour and mix it with the yeast, sugar, and 1/2 tsp salt. Add warm water (about 100 ml — it really depends on the flour), the egg, and the butter. Knead a soft dough and set it in a warm spot to rise. 3. Working in batches, fry the prepared kidneys in the hot oil. Transfer the cooked ones to a pot. 4. Peel the onion and carrot and cut them up however you like. Sauté them in the same pan you used for the kidneys, then add them to the pot with the kidneys. 5. Pour the cucumber pickle brine over the kidneys, set the pot on the stove, cover, and simmer for 20 minutes. You can add herbs and spices at this point. 6. In a skillet, toast 2 tbsp flour (rye works well). Stir in the sour cream and simmer for a few minutes. The recipe is old Russian, but this sour cream sauce reminds me of a French béchamel. 7. Pour the sauce over the kidneys and simmer everything together for 10 minutes over low heat. 8. Transfer the kidneys to a baking crock. Roll out the dough a bit wider than the mouth of the crock and cap it over the kidneys. Bake at 350°F (180°C) for 15 minutes. Then brush the top with water (or egg) and bake for another 5–10 minutes. Serve piping hot. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Sour cream with 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Ghee - 892  kcal/100g
  • Brine - 1  kcal/100g
  • Dry yeast - 410  kcal/100g
  • Meat broth - 34  kcal/100g
  • Beef kidneys - 86  kcal/100g

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