- 1,2 kg (2,6 lb) beef/ mutton kidneys
- 600 g (1, 3lb) potato
- 150 g (5 oz) carrot
- 150 g (5 oz) bulb onion
- 60 g (2 oz) parsley root
- 100 g (3,5 oz) vegetable oil
- 350 g (12 oz) pickled cucumbers
- 3-4 cloves of garlic
- 600 ml tomato sauce
- salt – to taste
- allspice – to taste
- a bay leaf
- parsley/ dill – to taste
Remove the outside membrane covering the kidneys. After remove the core in the middle and boil the kidneys (you may use beef or mutton kidneys – whatever you like). Peel carrots, onions and parsley root. Dice and brown them a little. Peel and slice potatoes, fry them till golden.
Peel cucumbers, remove the seeds, slice them. Pour the vegetables with hot water or broth and let them soften.
Cool the boiled kidneys and cube them. Fry them a little in order to prevent overcooking, in other case the kidneys may become dry. Next pour tomato sauce above. Add the prepared carrot, onion, and parsley root. Stew the vegetables. Next add the potatoes and sauté everything well. At the end of cooking add the cucumbers, spices and squeezed garlic. Cook the dish 7-10 minutes more.
Transfer the kidneys with vegetables to the serving plates and top with the chopped parsley or dill.
Enjoy your meal!