1. Main Page
  2. Second course
  3. Stewed pork kidneys

Stewed Pork Kidneys

So tasty and appetizing! Make it and treat your family! Here's my favorite method for stewing kidneys with vegetables. And don't let the total time scare you off — most of it is just soaking the offal. I serve these kidneys over mashed potatoes, buckwheat, or pasta, and my family always raves about them, which gives me fresh energy for more kitchen adventures.

AlinaAuthor avatar
Recipe author
Stewed pork kidneys
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 60 % 12 g
Fats 25 % 5 g
Carbohydrates 15 % 3 g
104 kcal
GI: 100 / 0 / 0
  • Trim the kidneys of any membrane and blood vessels. Put them in a bowl and cover with cold water. Leave to soak for 8 hours, changing the water 3–4 times along the way.
  • Then put the kidneys in a saucepan, cover with water, set over the heat, and bring to a boil. Drain this first liquid, rinse the kidneys under running water (rinse the pot too), and cover again with fresh hot water. Cook over low heat until fully done, about half an hour. Let the cooked kidneys cool, then cut into strips.
  • Peel and rinse the carrots and onion. Cut the carrots into strips too, and slice the onion into quarter-rings. Sauté the vegetables in vegetable oil until the onion turns translucent.
  • Add the sliced kidneys to the sautéed vegetables, along with the tomato paste and a little water (about 100 ml / 1/3 cup plus 1 tablespoon). Season with salt, ground pepper and peppercorns, khmeli-suneli (a Georgian herb-and-spice blend), the bay leaves, and finely chopped fresh dill. Cover and simmer over the lowest heat for about half an hour. Five minutes before the end, stir in the minced garlic.
  • Serve with any side dish: potatoes prepared any way, a grain, or pasta.
  • Enjoy!

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

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Fresh dill - 38  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Black peppercorns - 255  kcal/100g
  • Khmeli-suneli - 417  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Pork kidneys - 102  kcal/100g

Similar recipes

Related and additional categories: