Soak kidneys in running water. Remove pellicles out of the heart, wash it thoroughly. Boil the prepared plucks (kidneys, heart, lung) in slightly salted water, cut into small pieces of approximately 1 oz (20-25 g) each. Add salt and pepper, fry in melted fat with onion and garlic cut into stripes. Add sliced tomatoes, continue frying. Add some water, salt, ground pepper, stew until ready.

Sprinkle with finely cut dill greens before serving.