Kidney Solianka
Description
A hearty first course. The kidneys require preliminary preparation. While baking soda can be used for stewed or fried kidneys, for making solyanka I recommend the classic method – soaking and boiling three times. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Cut the kidneys in half lengthwise and soak them in cold water for about three hours, changing the water periodically. Then cover them with water slightly above their level and bring to a boil. Boil for 3 minutes and drain the water. Cover the kidneys with fresh water again and cook for 5 minutes. Then pour fresh water over the kidneys a third time and cook until done, adding salt and a whole onion. Remove the cooked kidneys from the broth and let them cool slightly.
- 3
Step 3
Cut bacon or fatty brisket into strips. Chop the onion and carrots. Sauté in a saucepan until golden, adding a little oil.
- 4
Step 4
Slice the kidneys thinly and add them to the vegetables. Fry everything together for another 5-6 minutes, stirring.
- 5
Step 5
Add the diced pickled cucumbers and tomato paste. Heat until the fat turns red. Pour in the brine and simmer for a couple of minutes.
- 6
Step 6
Add the sausage products cut into cubes and heat everything together for a few more minutes.
- 7
Step 7
Transfer the contents of the sauté pan into a saucepan with boiling broth and simmer gently for 5 minutes. Add olives, capers, freshly ground spices, and bay leaf, then bring the solyanka to a boil once again. Cover tightly with a lid, turn off the heat, and let the solyanka steep for 20–30 minutes.
- 8
Step 8
Serve the solyanka hot, with sour cream and a thin slice of lemon.