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Estonian-Style Kidneys in Sauce

What I make here is served in Estonia's finest restaurants!

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Kidneys in Estonian sauce
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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 60 % 6 g
Fats 20 % 2 g
Carbohydrates 20 % 2 g
47 kcal
GI: 50 / 0 / 50
  • You can use different kidneys for this Estonian recipe: beef, lamb, or pork. If you use pork or lamb kidneys, be sure to trim off the fat. Also remember to peel the membrane off larger kidneys — it comes away easily — and rinse them well under running water. Since this delicate organ gives off a distinctive odor, you need to get rid of it before cooking by soaking the kidneys in cold water for about four hours. Once the smell is gone, put the kidneys in a pot, cover with cold water, and simmer over low heat for about an hour. Take them off the heat, remove them, and rinse again under cold running water. Cut the kidneys into nice slices so the dish looks impressive. Now slice the onion into half-moons and sauté it in fat or vegetable oil, adding the sliced kidneys. Sprinkle in the flour, pour in some broth, and season with salt and pepper to taste. Return everything to the broth and cook for another ten minutes or so. At the end, stir in the finely diced pickle and the sour cream.

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

  • Sour cream, 30% fat - 340  kcal/100g
  • Sour cream, 25% fat - 284  kcal/100g
  • Sour cream, 20% fat - 210  kcal/100g
  • Sour cream, 10% fat - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Enriched whole durum wheat flour - 333  kcal/100g
  • All-purpose whole durum wheat flour - 364  kcal/100g
  • Fine semolina flour - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Pickles - 11  kcal/100g
  • Beef kidneys - 86  kcal/100g

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