Kuyrdak
Description
The dish is prepared without unnecessary complications. Of course, offal is a matter of personal preference, and I happen to be a fan, so now I'll tell you how to make it. The finished dish can be served at the table.
Instructions
- 1
Step 1
First, prepare all the ingredients: heart, lungs, and liver. Cut the potatoes into small cubes 1.5 centimeters wide. Dice the fat and onion slightly smaller.
- 2
Step 2
Place the kazan over heat, add tail fat, render the fat, then remove the fat.
- 3
Step 3
Add the chopped heart to the boiling fat and fry for 15 minutes, stirring. Transfer the heart to a separate bowl, then add the lungs to the cauldron and fry for about 15 minutes as well. Now remove the lungs and add the liver to the cauldron, cooking for 10 minutes.
- 4
Step 4
Transfer all the fried offal to a cauldron, add the sliced onions. Mix everything and fry for 15 minutes.
- 5
Step 5
Now add the meat broth, mix, season with salt and pepper, and simmer over medium heat for 15 minutes.
- 6
Step 6
Next, add the sliced potatoes, cover the pot with a lid, reduce the heat to low, and simmer for 20 minutes until fully cooked. Then remove from heat, add bay leaf to the pot, cover with the lid, and let it steep for a couple of minutes. Now the kuyrdak is ready—garnish with fresh herbs and serve.