PICKLE WITH KIDNEYS AND SALTED MUSHROOMS

I love this pickle, unless, of course, you have "excess" mushrooms, either salted or pickled.

Pork or beef kidneys cut into small pieces and pour cold water for 2 hours (periodically changing the water).

Wash the meat well, pour cold water (about 3-4 liters), and send it to cook.

Pour the soaked kidneys with cold water and let them boil for 15 minutes, drain the water and rinse the kidneys with boiling water, and add to the pan with cooked meat. While the broth is cooking, we prepare potatoes, onions, carrots. My potatoes (I always wash them before peeling potatoes, because if they are not cleaned wet, starch is released and all the dirt is absorbed into the potatoes and it is harder to wash them).
Cut the potatoes into cubes and pour them into the broth with meat and kidneys. Fry the onion to a light "gold", add (if desired) carrots cut into strips or grated on a coarse grater and pass through.
Cut the mushrooms (optional) or if they are not large, leave them whole, it all depends on your imagination, and add them to the frying pan with onions and carrots.Mix well so that all the ingredients "make friends" with each other, then add tomato paste. If the mushrooms are pickled, then do not "overdo it" with tomato paste.Mix well, look so that the fat gets a beautiful color from the volume.paste and put the mushrooms in a frying pan and simmer for five minutes.
By this time, potatoes with meat and kidneys should already be cooked.Remove the meat, cut into portions and return to the broth. We fill our "beauty" from the frying pan, let it boil for 10 minutes and try for salt, acid. If there is not enough salt, then add (brine if the mushrooms were salty), if acid, then add brine from the mushrooms (if they were pickled).
Add the greens, let them boil on low heat for 3-5 minutes, cover with a lid, count to 10 and turn off the stove without opening the lid.It is advisable to let it brew for 20 minutes without opening the lid. Of course, be guided by your taste buds. Before serving, it is advisable to put sour cream on the table for those who wish. Personally, I like it with sour cream. Bon appetit to everyone!