Place kidneys in a pot, cover with water, and bring to a boil. Drain immediately and rinse. Repeat this "boil-and-rinse" cycle 2–3 times until the water remains clear. Beef Kidneys in Sour Cream Sauce This recipe yields tender meat with a rich, velvety gravy. Ingredients Beef Kidneys: 500–700g (pre-soaked and cleaned) Sour Cream: 200g (at least 15% fat) Onions: 1 large, sliced into half-rings Flour: 1 tbsp (for thickening) Butter/Oil: 2–3 tbsp for frying Seasoning: Salt, black pepper, and bay leaf Instructions
The most critical part is cleaning and soaking to ensure a neutral, pleasant taste. pochki govjazhi recept foto
Slice the blanched kidneys into bite-sized pieces (2–3 cm). Add them to the pan and sear on high heat for 5–7 minutes until they "seize". Place kidneys in a pot, cover with water,
Add sour cream and half a cup of water (or beef stock). Lower the heat, cover, and simmer for 30–40 minutes until the kidneys are tender. Beef Kidneys in Sour Cream Sauce This recipe
Submerge in cold water for 2–3 hours (changing water every hour). For a faster result, add 1 tbsp of vinegar or lemon juice to the water.
Remove the outer membrane and cut the kidney into halves.