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Fried Pork Kidneys

Tasty fried kidneys with sour cream! Make them once and you'll make them again. These kidneys are delicious and satisfying all on their own, and they're a hit as a snack on a piece of bread!

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Fried pork kidneys
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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 54 % 13 g
Fats 38 % 9 g
Carbohydrates 8 % 2 g
137 kcal
GI: 100 / 0 / 0
    1. To prep the kidneys, cut them crosswise into slices about 1/4–1/2 inch (0.5–1 cm) thick and soak them for a couple of hours, changing the water now and then. Then put them on the stove and bring to a boil twice, draining the water each time and rinsing both the kidneys and the pot well. 2. Peel the onion and carrot. Cut the onion into strips and grate the carrot. Heat the oil in a skillet and add the onion and carrot. Cook over medium heat, stirring occasionally, until halfway done. 3. Add the kidneys to the vegetables and fry, stirring occasionally, until the vegetables are fully cooked and the kidneys are browned. 4. Season with salt, stir in the sour cream, herbs, and spices, and simmer for 10 minutes over low heat. Serve this dish over grains, pasta, or potatoes, or simply on a slice of bread, toasted or dried in the oven. Enjoy!

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

  • Sour cream of 30% fat content - 340  kcal/100g
  • Sour cream with 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Spices dry - 240  kcal/100g
  • Pork kidneys - 102  kcal/100g

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