Not everyone knows how to cook pork kidneys, and this product is not particularly popular. But if you still master the technique of their correct pre-treatment and stock up on a successful cooking recipe, then without a doubt the opinion about this offal will change for the better.

How to cook pork kidneys stewed in sour cream - a recipe for cooking with mushrooms

Ingredients:

• pork kidneys - 780 g;
• fresh mushrooms - 230 g;
• salted or - 155 g;
• onions - 260 g;
• large garlic cloves - 4 pcs.;
• sour cream - 250 g;
• fresh dill - 1 bunch;
• refined sunflower oil - 65 ml;
• salt;
• ground black pepper - 1-2 pinches;
• dry bay leaves - 1-2 pcs.;
• allspice in peas - 2-3 pcs.

Cooking

Before proceeding directly to the preparation of a dish from the kidneys, they must be properly prepared, namely, to get rid of the unpleasant odor that accompanies this product. This can be done by soaking it in milk or vinegar, followed by boiling. We will tell you in more detail how to perform this procedure.

If you decide to use milk as an odor neutralizer, then you need to fill it with pre-washed, cut in half and ductless pork kidneys and let it stand for three hours. When using white vinegar, mix it in the amount of one glass with a tablespoon of salt and soak the prepared kidneys in such a substance for an hour. After an acidic environment, additional washing of the kidneys under running water for twenty minutes will be required. After milk, the product can simply be rinsed well twice.

Whatever the pork kidneys are soaked in, they must be additionally boiled. To do this, fill the product with clean water, bring to a boil, boil for a couple of minutes, and change the water to a new one. Let the water boil again. We repeat this procedure three times, and only after that we proceed to extinguishing.

We cut the kidneys into cubes or sticks and brown them in hot sunflower oil, adding in the process the onion cut into half rings. After seven minutes, lay the pre-washed and chopped champignons and after another seven minutes, grated or chopped pickles. We also send sour cream there, throw dry bay leaves, allspice peas, one or two pinches of ground black pepper and salt. We mix everything, let it boil and let the dish under the lid for ten minutes, reducing the intensity of the fire to a minimum. Now we throw finely chopped greens and squeezed garlic cloves into a container with kidneys, let the dish brew for about ten minutes, and we can serve it, adding

Offal is much more useful than meat, because they contain valuable vitamins, macro- and microelements. As for pork kidneys, many housewives do not like them because of the unpleasant smell.

But after all, you can get rid of it, and ultimately get a nutritious, healthy and tasty dish, the calorie content of which depends both on the method of preparation and on the component composition.

Raw pork kidneys are a low-calorie product, 100 g of which contains approximately 100 kcal.

How to cook odorless pork kidneys - the main rules

You should not buy frozen offal, because they do not differ in quality, it is better to buy only chilled ones. Fresh pig kidneys are shiny, smooth, elastic and have a light red color. In order not to be disappointed in the finished dish, you can go in several ways:

1. Soak in cold water, for which it is recommended to make cuts on the surface of each unit. The holding time is 8 hours, the water is changed every two hours. When cutting, be sure to remove not only excess fat, but also the ureters.
2. Boil. Pork kidneys are soaked for at least 2 hours before boiling. After that, drain the water and pour fresh water, put it on the stove, wait for it to boil, and repeat the algorithm again.
3. Soak in a solution consisting of white vinegar (400 g) and salt (1 tbsp.). This is an express method, and the process will end when the solution becomes cloudy.
4. Rinse. This is done under the tap: place the offal in a bowl, which is placed in the sink. Next, open the faucet a little so that the water flows in a very thin stream. In 20 minutes. The product is ready for further processing.
5. Soak in milk. Cut each unit lengthwise, wash and place in a suitable container with milk for 3 hours. Thanks to the method, the by-products not only lose their unpleasant odor, but also become more tender.

Recipe for pork kidneys in the oven

Would need:

• pork kidneys - 6 pcs.;
• potatoes - 4 pcs.;
• onion - 3 pcs. medium size;
• ketchup, mayonnaise, salt - at your own discretion.

Technology:

1. Prepare pork kidneys for cooking (wash, soak, remove all unnecessary).
2. Cut the offal into strips and put them in a mold, where to pour 100 ml of water, or better, chicken broth.
3. Put the onion cut into half rings in a second layer on the “kidney straw”. Slightly salt and pepper.
4. Thin potato slices on top of the onion.
5. The top layer is “ketchunez” (a mixture of ketchup and mayonnaise).
6. Put the mold into the preheated oven. Cooking time - at least an hour.

How to quickly and tasty cook pork kidneys in a pan - step by step photo recipe

Pork kidneys are one of the most selenium-rich foods. Eating them can be recommended to men to improve the quality of intimate life.

Important! The dish will be tastier and healthier if you cook paired kidneys obtained from the slaughter of young animals.

Time for preparing: 2 hours 30 minutes

Quantity: 4 servings

Ingredients

• Pork kidneys: 1 kg
• Onion: 200 g
• Salo: 100 g
• Sour cream: 50 g
• Salt, spices:

Cooking instructions

Soak pork kidneys in water for 1-2 hours. After that, rinse them well under the tap.



Cut pork fat finely. Drain the fat from it in a hot frying pan, and remove the greaves. It should be noted that during heat treatment, pork fat does not acquire harmful properties.



Cut the main ingredient into pieces.



Transfer them to the skillet. Fry for about 10 minutes. If the product gives too much liquid, it can be drained at this stage and added at the very end.



Cut the onion into slices and put to the main ingredient. Add salt and spices to taste. Fry the kidneys with onions for another 10 minutes.



Put sour cream.



Stir, if necessary, return the drained liquid and simmer the dish for another 5-6 minutes.



Serve the cooked pork kidney roast hot.



In a slow cooker

Would need:

• pork kidneys - 1 kg;
• water - at your own discretion;
• salt and spices - to taste (you can use "Provencal herbs");
• carrots - 200 g;
• turnip - 200 g.

Technology:

1. Use only fresh offal, which must be pre-prepared in any way in order to eliminate the unpleasant odor.
2. Kidney cut into pieces of medium size. It is impossible to “grind” strongly, as the by-products decrease in size during cooking. Do not trim fat.
3. Place prepared pork kidneys in a container (along with chopped onions and all other ingredients), pour water in such an amount that it can completely cover them.
4. Set the multicooker mode "Baking" for half an hour, and then "Stew" for 1 hour.

What else can you cook

1. Julienne. Comprehensively prepared and cut into thin slices pork kidneys fry in a pan in vegetable oil. Separately fry the mushrooms, diced ham and onion. Fill clay pots with ingredients in arbitrary proportions and a sauce consisting of a mixture of ketchup, mayonnaise and chopped parsley. Sprinkle the contents on top with cheese, after which the “container” is kept in the oven exactly until the cheese becomes brownish.
2. Pork kidneys in a creamy sauce. The recipe is ideal for a slow cooker, and it is better to cook this dish from offal soaked in milk. Simmer the kidneys cut lengthwise into two halves in a slow cooker in the “Extinguishing” mode for 40 minutes, then cool and cut into thin slices. Fry carrot slices, onion rings and a small amount of garlic in the “Frying” mode, and then add slices of offal, cream and a little salt to these ingredients. Cooking time - 1 hour in the "Extinguishing" mode.
3. Salad. Mix boiled, cut into pieces kidneys with finely chopped onions and herbs (parsley and dill), add fresh cucumber (cubed). For dressing, use mayonnaise, in which to mix the garlic pressed through the press. If desired, you can pour a little vinegar into the dressing.

I will not guarantee that you will like the kidney dish, because they differ in taste from the usual meat. But if you don't try it, you'll never know if it's for you or not. So let's get started - cook pork kidneys with vegetables and sour cream.

Many write that the kidneys need to be cleared of the capsule. I never saw her. We already sell neat, without any external fat and capsules, pork kidneys. I always first cut them lengthwise and cut out all the ducts, tubes and such veins. I rinse well afterwards.

According to the Chinese method, the middle of the kidneys should be covered with soda. Just fill the middle with about a teaspoon of soda and leave for half an hour.

After that, we will rinse and soak, and then rinse and soak again. Well, if you start doing everything in the evening, continue in the morning, and at night the kidneys are in water in the refrigerator. In the case of kidneys, it is better to soak more than less.

So, after soda, we thoroughly and thoroughly wash them and soak them in cold water. Soaked kidneys lie with me for three or four hours, and every hour or more I change this water. They say that it is better to soak in milk, but I personally have not tried it.

At the end, I add a spoonful of vinegar (9%) to the last water and after an hour the cooking starts.

Fill the kidneys with boiling water. Immediately, foam begins to form, which must be removed. Cook for a couple of minutes and pour everything out, wash the kidneys. Again in the pan, pour boiling water again (I boil the kettle all the time). We repeat, removing the foam. About 4 times the foam no longer appears.

Add bay leaf, celery, allspice and cook for about an hour and a half until tender. The kidneys are significantly reduced in size.

We clean the onions and carrots. We cut the onion into feathers or half rings, and three carrots on a coarse grater or thinly sliced.

First, fry the onion in a pan, adding vegetable oil, and after about three minutes, add the carrots and fry for another two minutes.
Cut the kidneys into the desired pieces and add to the vegetables.

Mix everything and pour the broth (I have homemade chicken). The broth will be 200-250 grams - so that it is up to the level of the contents of the pan. Salt, pepper and simmer for 10 minutes.

During this time, cut the cucumber into medium-sized strips or cubes. If you see that he has a hard skin, then it is better to cut it off.
Add the chopped pickled cucumber to the pan and simmer for another ten to fifteen minutes.

The variety of dishes is amazing. Having plunged into the ocean of recipes, you will find an innumerable amount of yummy that you will want to try. Stewed pork kidneys with vegetables in tomato sauce is one such option. I think that among my readers there will be fans and lovers of kidney dishes. The reputation of this culinary product can hardly be overestimated, since the use of animal entrails is the most beneficial food for the body. In addition, when quenching, by-products retain all substances in themselves almost in full.
It is worth noting that pork kidneys contain a high level of vitamin B, and the product is also rich in minerals and protein. These properties are very important for the normal functioning of organs, and the body as a whole. They also contain fatty acids that are responsible for the renewal of body cells. By the way, for those who prefer beef more than pork, do not rush to close this recipe, you can also cook beef kidneys using it.

How to cook pork kidneys correctly, odorless

The main thing to do before cooking stewed pork kidneys is to follow a number of rules. It's no secret that many housewives are frightened off by the smell of urea, which is present to one degree or another in the by-product. This is the main stumbling block in terms of using this meat product in home cooking. However, if you properly prepare the kidneys before stewing, then you can subsequently not be afraid that the dish will be seriously and irrevocably spoiled.

To make stewed pork kidneys tasty and fragrant, you should know certain conditions for their preparation. Some secrets will help to make a really appetizing and tasty dish. How to cook odorless pork kidneys?

1. First, before cooking, the kidneys should be rid of the smell of urea by soaking them.
2. Secondly, when cooking, it is important not to mix them with other offal.

To cook odorless pork kidneys, they must be immersed in a container of water and kept for at least 5-6 hours. In this case, the water must be changed periodically, at least 3 times. In this case, there will be no trace of a specific smell. It should also be mentioned that the kidneys can be soaked in milk, and experienced cooks consider this the best way. But in order to save money, you can use plain drinking water. Ideally, soak the kidneys for a day by placing them in the refrigerator, for example, it is convenient to do this in the evening.

The kidneys should not be stewed and cooked with some other offal (, heart, lung, etc.), since the latter can acquire a specific taste of the kidneys. Those. kidneys should be the main meat ingredient, and the choice of other ingredients, whether it be vegetables, gherkins or cereals, is up to you. has already published a recipe for making a very popular dish in many families -. On today's table, we will have an equally delicious dish - stewed pork kidneys with vegetables, and step-by-step photos will clearly illustrate the entire culinary process.

Stewed pork kidneys with vegetables, recipe with photo

Ingredients

Pork kidneys - 2 pieces
Carrot - 1 piece
Onion - 1 piece
Garlic - 2 cloves
- 2 tablespoons
Bay leaf - 2 pieces
Allspice peas - 3 things
Salt and ground pepper - to taste
Vegetable oil - for frying
Dill - a small bunch

Cooking

1. To cook pork kidneys correctly, that is, without smell, you need to get rid of it. Therefore, the first step is to remove the unpleasant smell of urea from the kidneys. We rinse them under running water and leave them to soak in water for several hours - at least 5, not forgetting to periodically change the water.

2. Next, cut the kidneys in half, free from fat, capsules, ureters and external blood vessels. Rinse and put into a cooking pot.

3. Boil the offal until cooked for about 50 minutes. In this case, the first 10 minutes we change the water twice. To do this, bring the product to a boil, remove the pan from the stove, drain the water, wash the kidneys and again fill it with clean water (it can be hot from the kettle). Put on the stove and repeat the procedure. After changing the water for the third time, boil them in salted water until tender.

4. Cool the finished kidneys so as not to burn yourself and cut into strips.

5. By this time, prepare the vegetables. Peel the carrots, garlic and onions, wash and cut into strips.

6. In a heated pan in vegetable oil, fry the vegetables, stirring occasionally until golden brown.

7. Add boiled chopped kidneys to the pan.

8. Season the dish with tomato paste, spices and salt.

9. Mix the products well and at the very end add finely chopped greens.

10. As soon as the food boils, reduce the heat and simmer under a closed lid over low heat for 20 minutes.

You can serve stewed pork kidneys in tomato with any side dish, for example, boiled potatoes or spaghetti.

But even without any side dish, you can put this dish on the table, it is self-sufficient! Since, in addition to tender and soft pieces of kidneys, it contains stewed vegetables seasoned with tomato sauce. It turns out a very tasty and satisfying second course for a family dinner. I recommend not to forget about such a useful offal as the kidneys and be sure to include it in your diet! Moreover, there are many delicious cooking recipes with it, I will be glad if you share them in the comments.

Pork kidneys have a great taste. That is why they are valued by gourmets who know a lot about delicious and healthy food. Knowing how to properly cook pork kidneys, you will always be able to impress your household and guests with unexpectedly delicious dishes. In addition, it is a fairly inexpensive by-product, rich in vitamins and of great benefit to the human body.

Secrets of cooking pork kidneys

Knowing how to cook pork kidneys properly and prepare them for processing will allow you to make a large number of dishes out of them. Fragrant and delicate by-products are obtained only under certain conditions.

• Pork kidneys should never be combined with other offal, because they easily absorb their flavors and acquire a not very pleasant aftertaste.
• In connection with the specific aroma, the question arises of how to cook odorless pork kidneys. Very simple: before any cooking, they must be thoroughly soaked. Before this, everything superfluous is necessarily removed: the upper fat layer, blood vessels, films, ureters. The by-products are thoroughly washed with water and soaked in cold water for at least 8 hours, while changing it every 2 hours. If desired, the kidneys can be cut into halves or quarters.
• Depending on what you are going to cook from the kidneys, you can slightly speed up the soaking process. For example, if these are offal in a creamy or sour cream sauce, then milk can be added to the soaking water. If you are preparing a spicy dish, you can add vinegar, cucumber pickle or brine.

1. Offal is poured with warm water.
2. Waiting for her to boil.
3. Boil for 5-10 minutes and drain the water.
4. Pour offal again with hot water and boil a little.
5. This is done 2-3 times. It is necessary that the water in which the kidneys are boiled is absolutely transparent.
6. Now you can reduce the heat to medium flame and cook offal for 40-60 minutes. On average, the whole process takes about 1.5 hours.

What can be cooked from pork kidneys?

Offal perfectly harmonizes with spicy ingredients, spices, spices. They make kebabs, stews, casseroles and snacks, prepare hodgepodges and pickles. The kidneys are involved in the preparation of gravy for cereals, mashed potatoes and pasta. Offal can be marinated, stewed, baked, fried and simply boiled.

This dish is for true connoisseurs of pork kidneys - new, original and very tasty.

Ingredients:

• 300 g offal;
• 100 g of ham;
• 200 g of any mushrooms;
• 2 tbsp. l. spicy tomato sauce (regular spicy ketchup will do);
• 2 tbsp. l. low-fat sour cream;
• 1 st. l. milk;
• 1 tsp flour;
• 1 head of onion;
• 100 g of cheese (preferably a hard variety);
• salt and soda;
• greens, spices to taste (you can add bay leaf, cloves, black and allspice).

Cooking:

Delicious julienne is ready. Let it cool slightly before serving and garnish with parsley leaves and a slice of lemon.

Recipe for baked offal with onions

Wonderful hot with amazing aroma and delicate taste. Even those who are biased towards the offal menu will like it.

Ingredients:

• 400-500 g of pork kidneys (3 pcs.);
• 2 heads of onions (large);
• 4 medium potatoes;
• 200 g sour cream (can be replaced with sour cream mayonnaise);
• salt;
• spices to taste.

Cooking:

1. Cut the pre-boiled kidneys into thin strips (as for beef stroganoff), put them in a baking dish and add a little water (so that the bottom of the form is completely covered with it).
2. Put a layer of onion on top of the kidneys, a layer of potatoes (it is best to cut it into thin half-plates).
3. Carefully spread the sour cream over the surface of the potatoes.
4. Cover with a lid or foil and place in a preheated oven.
5. The approximate baking time at a temperature of 180 0 is from 1 to 1.5 hours.

How to cook pork kidneys tasty and unusual: appetizer recipe

You can make an excellent appetizer in a spicy sauce from pork offal. It is served both separately and as an addition to the main dishes.

Ingredients:

• 3 pork kidneys;
• 50 g butter;
• ½ st. broth or plain water;
• 1 st. l. flour;
• 2 medium heads of onions;
• 3 pickles;
• 1 PC. bay leaf;
• salt, black peppercorns to taste.

Cooking:

1. Cut the boiled pork kidneys into slices - the thinner the better.
2. Prepare the sauce filling. Melt a piece of butter in a frying pan and fry the flour. Add broth or water, bring to a boil and simmer for 5 minutes.
3. Put the kidneys, finely chopped and fried onions and pickled cucumbers chopped into medium cubes into a thick-walled enameled pan or cauldron.
4. Pour in the prepared sauce. Don't forget the salt and spices. Mix all ingredients well.
5. Simmer over low heat for 15 minutes.
6. Serve with green salad leaves or baked potatoes.

offal salad

Knowing how to cook odorless pork kidneys, you can make a wonderful low-calorie salad with greens and vegetables from them.

Ingredients:

• 2-3 pork kidneys;
• 2-3 fresh cucumbers;
• 2 heads of onions (medium size);
• 2 cloves of garlic;
• bunch of parsley and dill;
• 200 g of mayonnaise;
• 1 tsp weak vinegar (3%);
• salt.

Cooking:

1. Cut boiled offal into small cubes.
2. Peel the cucumbers from the skin and cut in the same way as the kidneys.
3. Finely chop the onion.
4. Finely chop the greens too.
5. Add vinegar and garlic passed through a press to mayonnaise, mix thoroughly.
6. Add the sauce to the main ingredients, mix well, garnish with parsley leaves and serve.

How to choose kidneys?

When choosing an offal, pay attention to its color. It should be light brown, without inclusions and film breaks, with a smooth and uniform outer shell. The most valuable kidneys of young animals: they have a delicate and pleasant taste.

Pay attention to weight. It should not be more than 200 g (for one organ). Try not to buy uncut offal in a fat capsule. Then you won't be able to check the quality.

Dishes from this offal are valued not only because of the taste, but also because of the beneficial effects on our body. This is a storehouse of vitamins and minerals that a person really needs. The kidneys contain potassium, folic acid, magnesium, calcium and other valuable substances that have a beneficial effect on the performance of many body systems.

Pork kidneys contain few calories and are considered a light dietary product. They are recommended to be included in the diet of pregnant women and nursing mothers and those who follow their figure. And if you know how to skillfully handle them in the kitchen, then they will become a source of not only useful substances, but also gastronomic pleasure.