Kidneys with pickles

1. Cut the prepared kidneys into small cubes. Peel the potatoes and cut them a little larger than for soup. Cut the cucumbers into 4 pieces lengthwise and then across in rather thin slices. Peel the onion and garlic and cut into small cubes. Peel the carrots and grate them on a coarse grater.
2. Put the kidneys and potatoes in a saucepan, fill with water and cook until the potatoes are fully cooked. Then add the vegetables and cook until the potatoes are boiled. At the end, add herbs, cucumbers and spices. Boil a little, let it brew.
Have fun!
PS. If you have fresh paired kidneys (up to 4 hours from slaughter), you do not need to prepare them - wash them immediately and cook. To prepare store-bought (or from the market) kidneys, you need to soak them well for up to a day, periodically changing the water, you can add a little vinegar. Then the kidneys need to be boiled - or 15 minutes after boiling, or as I do - bring to a boil three times, each time draining the water and washing the kidneys and the pan well, and the fourth time cook for half an hour after boiling. After that, the kidneys can be cooked according to any recipe - fried, stewed, baked or used for salads.