Veal kidneys in sour cream

1. To prepare the kidneys, cut them into pieces along the folds. Cut out the tubules and fat from each piece. Pour cold water (you can with soda) for 3-4 hours. Change the water every hour and rinse the offal very well.
2. Make the dough. To do this, sift the flour, mix it with yeast, sugar and 0.5 tsp salt. Add warm water (100 ml approximately, it very much depends on the flour), egg and butter. Knead a soft dough and put it in a warm place to approach.
3. Fry the prepared kidneys in batches in preheated oil. Put the finished ones in a saucepan.
4. Peel the onion and carrot. Cut into pieces as you like. Fry them in a kidney pan and send them to the kidneys.
5. Fill the kidneys with cucumber brine, put on the stove and simmer under the lid for 20 minutes. Here you can add herbs and spices.
6. Fry 2 tablespoons of flour (preferably rye) in a frying pan. Add sour cream to the flour and simmer for a few minutes. The recipe is old Russian, but it reminds me of this sour cream sauce French bechamel ...
7. Send the sauce to the kidneys and simmer everything together for 10 minutes over low heat.
8. Put the kidneys in a pot. Roll out the dough a little more than the diameter of the pot and cover the kidneys with it. Put in the oven - 180 degrees and 15 minutes. Then brush the top with water (or egg) and cook for another 5-10 minutes.
Serve with fervor-with heat.
Have fun!