Kidneys in Estonian sauce

Different kidneys can go into this culinary recipe of Estonian cuisine: beef, lamb or pork. If you take pork or lamb kidneys, be sure to cut off the fat from them. Also, do not forget to remove the film from the large-sized kidneys, since this is done quite easily. And rinse them thoroughly under running water. Since such a delicate part of the body emits a specific smell, you need to get rid of it before cooking, for which the kidneys are soaked in cold water for four hours. As soon as the smell goes away, put the kidneys in a saucepan, pour cold water and cook over low heat for about an hour. Remove from the heat, remove and rinse again under a stream of cold water. We cut the kidneys into beautiful slices so that our food looks spectacular. Now we cut the onion into half rings and fry it in fat or vegetable oil, adding chopped kidneys. Add flour, add broth, salt, pepper to taste. We send it to the broth and cook it for another ten minutes. At the end of cooking, we put the salted cucumber and sour cream cut into small cubes in a saucepan.