2 2/3 lb (1,2 kg) beef or mutton kidneys 1 1/3 lb (600 g) peeled potatoes 3 carrots 2 onions 2 oz (60 g) parsley root 6 tbsp melted butter or vegetable oil 3/4 lb (350 g) pickled cucumbers 3-4 cloves garlic 2 cups tomato sauce salt, peppercorns, bay leaf, greens | Directions: Boil beef kidneys (see the recipe)
Peel carrots, onions and parsley root, slice and saute.
Slice potatoes and fry.
Peel cucumbers, removing seeds, slice, coat with hot water or bouillon, and boil lidded until tender.
Slice boiled beef or raw mutton kidneys and fry, coat with tomato sauce, add fried carrots, onions and parsley, and stew for 10 minutes. Add potatoes and stew until ready. Add cucumbers, boiled under cover, sprinkle with spices and pounded garlic. Heat through for another 7-10 minutes.
Serve on the plates with vegetables and sauce. Sprinkle with chopped greens. |
