Kidneys in sour cream
Description
Kidneys in sour cream — a traditional Russian dish. Before cooking, they must be soaked. Serve kidneys with boiled potatoes or mashed potatoes. Preparation: Wash the kidneys, remove fat and ducts. Place the kidneys in cold water and soak for 8–12 hours, changing the water frequently during this time. Put the kidneys into a saucepan, cover with water, and bring to a boil. Drain the water, rinse the kidneys, and cover again with fresh water. Bring to a boil and cook for 30–40 minutes. Then rinse again and cut into medium-sized pieces. Cut the pickled cucumbers into pieces. Coarsely chop the mushrooms and peeled onion. Heat a frying pan over medium heat and sauté the onion until golden brown. Add the sliced kidneys and fry, stirring. Add mushrooms and ground pepper. Continue frying until the mushrooms release their liquid. Add sour cream, bay leaf, and mix well. Add cucumbers and salt, cook for 5–7 minutes. Add minced garlic and chopped dill. Remove the pan from heat, cover with a lid, and let stand for 20 minutes. Serve kidneys with potatoes as a side dish.