List of recipes in the article:

Photo by Shutterstock

How to prepare pork kidneys

Before cooking the kidneys, they must be soaked. Remove the fat from the raw buds and cut them in half lengthwise, then put them in cold water for 8 hours to soak and get rid of the ammonia smell. Change the water every 2 hours. Remove ureters, membranes and large blood vessels and rinse the kidneys again in clean cold water.

Pork kidneys can be processed differently. Sprinkle the kidney cut lengthwise with baking soda on both sides and leave for half an hour, then rinse in running cold water and clean from films, ureters and blood vessels. After such preparation, the kidneys acquire a pleasant, unique aroma, and dishes made from them become tender and juicy.

The older the animal, the stronger the smell of its kidneys and the tougher they are.

Fried pork kidneys

You will need:

• kidneys – 0.5 kg
• lemon – ½ pc.
• fresh tomatoes – 0.5 kg
• pepper
• greenery

Cut the prepared kidneys crosswise into small slices 3-4 mm thick, add salt and pepper and immediately begin frying in hot oil on both sides. The kidneys are ready when the redness on the incision disappears. These offal cannot be fried for too long; they become tough and dry.

Cut the tomatoes into slices and fry on both sides. When serving, place the kidneys on a plate, sprinkle with lemon juice and sprinkle with herbs. Place a tomato slice on each kidney slice and garnish with fried potatoes.

Fried kidneys cannot be stored: they become dry and hard.

Fried pork kidneys in sour cream sauce

You will need:

• kidneys – 0.5 kg
• butter or ghee – 50 g
• pepper
• greenery

For the sauce:

• sour cream – 300 g
• wheat flour - level tablespoon
• butter – 50 g
• ground pepper
• onion – 1 head

Mix flour with half the softened but not melted butter. Bring the sour cream to a boil and add the flour and butter mixture piece by piece, stirring constantly. Cook over low heat for 5-7 minutes, then add salt and pepper to the sauce.

Finely chop the onion and saute in the remaining oil until soft, transfer to hot sour cream sauce and boil again.

Cut the kidneys into small slices, add salt and pepper and fry in hot oil on both sides. Pour sour cream sauce over the finished kidneys and boil for 2-3 minutes.

Pork kidneys in Russian

You will need:

• kidneys – 0.5 kg
• carrots – 2 pcs.
• onions – 2 heads
• turnip – 1 small root vegetable
• pickled cucumbers – 2 pcs.
• pepper

For the sauce:

• butter – 50 g
• wheat flour – 1 tablespoon without top
• meat broth – 400 ml
• carrots – 1 pc.
• onion – 1 head
• parsley root – 1 pc.
• celery root – 1 pc.
• sugar – 1 teaspoon
• tomato sauce – 2 tablespoons
• ground pepper
• bay leaf – 2 pcs.

Saute the flour in half the butter, transfer to hot broth and bring to a boil. Sauté thinly sliced ​​vegetables in vegetable oil and add to the broth with flour. Add herbs, roots, tomato sauce there and cook over low heat, stirring, for 45 minutes. Add salt, sugar, pepper, bay leaf to the broth and cook for another 15 minutes. Then rub the sauce through a sieve, bring it to a boil and season with the remaining butter.

Cut the prepared kidneys into pieces 5-6 mm thick, add salt, fry on both sides and pour sauce over them.

Cut vegetables and herbs into small pieces and lightly fry in heated sunflower oil. Cut small pickled cucumbers into thin slices. Place all the vegetables in a bowl with the kidneys, stir and simmer under the lid over low heat until the vegetables are fully cooked.

Many people like to experiment by preparing different dishes at home. But at the same time, banal mistakes often discourage the desire to expand your culinary horizons and improve your skills. In order not to make mistakes and prepare delicious food, you need to know, for example, how long to cook pork kidneys until done.

Cooking features

The technology for working with this by-product is as follows:

• the meat is thoroughly washed, placed in a pan and sprinkled with salt;
• small and medium buds are left in cold water for 2 or 3 hours, large ones - for 4-5 hours, and sometimes the whole night;
• Having poured out the water, take fresh water and put it on the most powerful heat;
• removing foam from boiling water, cook the kidneys for about 2 minutes;
• pour out the water, rinse the offal and repeat boiling for two minutes;
• pour out the foamy water again and wash the kidneys;
• Bring the water to a boil again, add salt and leave the pan over moderate heat for 30 minutes.

As can be seen from the description, preparing pork kidneys for cooking takes quite a long time. But you can’t do without this, including the gradual draining of water. Otherwise, harmful substances from the offal, associated with its specific natural function, will not go away and it will not be possible to cook the kidneys without smell. Some help to reduce time costs:

• cutting into pieces;
• removal of all veins and ducts;
• Thorough rinsing for the first time.

If it seems that it is difficult and time-consuming to cook pork kidneys correctly using the specified technology, there is another way to simplify the work. The chopped, washed pieces are rolled in baking soda. And they don’t just roll it in, but leave it for 20 minutes. After this, rinse thoroughly with clean water to remove all the soda. Now you can cook the offal: in this case, do not change the water, keep the pan on the fire for 40 minutes.

There is another method for boiling pork kidneys. There is such a recommendation: the product is soaked in milk. But still, during the cooking process, the water is changed several times. Unlike soda, milk does not absorb and suppress harmful substances well enough. But if the kidneys were soaked in milk or cream, the finished product will be very soft and pleasant in consistency.

What is it used for?

If pork kidneys are cooked for a dog, the requirements are not as stringent as for human food. Still, an animal is an animal, its stomach is significantly less picky about the quality of food. Therefore it is enough:

• wash the kidneys in water;
• cut each into two equal parts;
• boil and drain the water;
• Boil for 20 minutes over medium heat.

When calculating the amount of product for cooking, it is necessary to take into account that boiled pork kidneys become approximately 50% smaller. After cooking, they can be used in salads, for hodgepodge, as a component of a complex side dish. This by-product is also used in the preparation of stews, pickles, and kebabs. But in order to prepare pork kidneys for use in such dishes, they must be soaked in water; this should not be forgotten. To make soaking more effective, add salt to the water.

Repeated boiling allows you to slightly reduce the time spent on processing the kidneys. However, they will still need to be kept in cold water for at least 2 hours.

What does cooking pork kidneys look like in a real recipe? Some possible options include:

• 500 g of kidneys;
• 250 g milk;
• 150 g table vinegar;
• 250 g of meat or mushroom broth;
• 60 g olive or sunflower oil.

In addition to these components, there are also those that are added to taste: salt, green vegetables, bay leaf, peppercorns. Preparation begins by cutting all the kidneys in half. Be sure to remove any films, tendons and ducts. Next, the meat is thoroughly washed under running tap water. The by-products are poured with milk, ensuring that they are completely covered with a layer of liquid.

Soaking time - 30 minutes; then the kidneys are washed again. Sprinkle them with 60 g of salt and pour in table vinegar. When 20 minutes have passed, the offal is washed again. At this point, it is recommended to blot it with towels or napkins. The surface should become perfectly dry.

After boiling water, put the offal into the pan; The water should boil for 10 to 15 minutes. Then, after pouring out all the liquid, the kidneys are washed again. Place them in a new portion of boiling water (it must be salted before doing this). Seasonings and vegetables are introduced. During further cooking, constantly remove all the foam that appears.

When cooking is finished, pork kidneys are consumed as an independent snack. But you can also put them in a salad, as well as stew them with vegetables and other additives, the result is an excellent second course. The energy value of boiled pork kidneys is low (93 kcal per 100 g).

Due to the excellent culinary and dietary properties of the resulting dishes, the time spent on preparing this offal is completely justified.

For information on how to boil pork kidneys, see below.

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 amaze your household and guests with unexpectedly delicious dishes. In addition, it is a fairly inexpensive by-product, rich in vitamins and has great benefits for the human body.

Secrets of cooking pork kidneys

Knowing how to cook pork kidneys correctly and prepare them for processing, you can make a large number of dishes from them. Fragrant and tender by-products are obtained only under certain conditions.

• Pork kidneys should never be combined with other offal, because they easily absorb their aromas and acquire a not very pleasant taste.
• Due to the specific aroma, the question arises of how to cook odorless pork kidneys. It’s very simple: before any culinary processing, they must be thoroughly soaked. Before this, be sure to remove everything unnecessary: ​​the upper fat layer, blood vessels, films, ureters. The offal is thoroughly washed with water and soaked in cold water for at least 8 hours, and it should be changed every 2 hours. If desired, the kidneys can be cut into halves or quarters.
• Depending on what you plan to make from the kidneys, you can speed up the soaking process slightly. 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 marinade or brine.

1. The by-products are poured with warm water.
2. Wait for it to boil.
3. Boil for 5-10 minutes and drain the water.
4. Pour hot water over the offal again and boil a little.
5. This is done 2-3 times. The water in which the kidneys are boiled must be absolutely clear.
6. Now you can reduce the heat to medium flame and cook the offal for 40-60 minutes. On average, the entire process takes about 1.5 hours.

What can be prepared from pork kidneys?

By-products harmonize perfectly with spicy ingredients, spices, and herbs. They are used to make kebabs, stews, casseroles and snacks, and prepare hodgepodges and pickles. The kidneys are used in the preparation of gravy for cereals, purees and pasta. Offal can be pickled, stewed, baked, fried or simply boiled.

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

Ingredients:

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

Preparation:

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

Recipe for baked offal with onions

A wonderful hot dish with an amazing aroma and delicate taste. Even those who are prejudiced against offal menus will like it.

Ingredients:

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

Preparation:

1. Cut the pre-boiled kidneys into thin strips (as for beef stroganoff), place them in a baking dish and add a little water (so that the bottom of the dish is completely covered with it).
2. Place a layer of onions and a layer of potatoes on top of the kidneys (it is best to cut them into thin half-slices).
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 180 0 is from 1 to 1.5 hours.

How to cook pork kidneys tasty and unusual: appetizer recipe

Pork offal makes an excellent appetizer in a spicy sauce. It is served both separately and as an addition to the main dishes.

Ingredients:

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

Preparation:

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. Place the kidneys, finely chopped and fried onions and pickled cucumbers chopped into medium cubes into a thick-walled enamel pan or cauldron.
4. Pour in the prepared sauce. Don't forget about salt and spices. Mix all ingredients well.
5. Simmer over low heat for 15 minutes.
6. Serve with green salad or baked potatoes.

Offal salad

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

Ingredients:

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

Preparation:

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

How to choose buds?

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

Pay attention to the 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 made from this by-product are valued not only because of their taste, but also because of their beneficial effects on our body. This is a storehouse of vitamins and minerals that people really need. 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 are watching 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.

Pork and beef kidneys are a real delicacy with an unusual, pleasant taste. But many people don’t treat themselves to it because they don’t know how to properly prepare offal – they turn out tough and give off an unpleasant smell. To make the dish tasty, first of all, you need to know how to soak the kidneys so that there is no smell.

How to choose quality buds?

The taste of the finished delicacy directly depends on the quality of the raw materials. When choosing, you need to take into account that beef kidneys are tougher and require more careful processing, but at the same time their taste is richer than pork kidneys.

To avoid buying a low-quality product, you need to immediately pay attention to the following signs:

• appearance - they must be intact, without damage, defects, cuts;
• color – brown or red-brown, uniform;
• age – old age is indicated by bruises and dark spots on the surface.

It is better to cook the kidneys immediately after purchase, as they spoil quickly. If this is not possible, you can place them in the freezer. In this state they will not disappear for another 3-4 months, but their taste will not be fully preserved.

Methods of soaking

The main problem when preparing dishes from offal is the unpleasant smell. It occurs due to a high concentration of urea. Soaking helps get rid of it.

For the night

This is the most common method, which involves long-term soaking of the offal. To save time, housewives advise soaking the kidneys in the evening and starting cooking the next morning.

1. First, the raw materials are washed and dried, then the light fat is cut off with a sharp knife.
2. Large buds are cut in half, and deep cuts are made on small ones to make it easier to wash out the urea.
3. They are placed in a large plastic bowl and filled with cold water. If possible, it is advisable to drain the water several times and replace it with fresh water.

After soaking, the kidneys are washed and dried again, then the vessels and ureters are removed. After this they are ready for further preparation.

In milk

To prevent offal from stinking, they can be soaked in milk. This will soften them and give them a delicate flavor.

1. The kidneys are cut, washed, and inedible elements are removed.
2. Place in a bowl and fill with milk. It is advisable to change it every hour. The processing time is 3–4 hours (the longer you leave it, the tastier the dish will be).
3. The milk is drained, the kidneys are washed and dried with napkins.

After this, they can be fried, boiled, or stewed.

Express method

This method is suitable when there is no time for long soaking.

1. The kidneys are thoroughly washed and all inedible fragments are removed.
2. Then cut into small pieces.
3. They are poured with vinegar and 4-5 tablespoons of salt are added.
4. Keep in liquid until it darkens.

After this, the kidneys are washed again and further processing begins.

The benefits of kidneys and their use in cooking

Pork and beef kidneys are valued for their high content of vitamins and microelements. In addition, doctors and nutritionists advise using them for the following reasons:

• low calorie content - only 87 kcal per 100 grams of product (they can be eaten by overweight people and those on a diet);
• a large amount of iron, which is involved in the process of hematopoiesis and is useful for people with anemia;
• high selenium content, which has a beneficial effect on the thyroid gland;
• the presence of vitamins A, B, PP, which strengthen the immune system;
• the presence of calcium, potassium, phosphorus, which have a general strengthening effect on the body.

Despite the fact that at first glance, by-products may seem unattractive, they can be used to prepare very tasty dishes, such as rassolnik or mixed meat solyanka. In addition, kidneys are prepared in the following variations:

• in mustard and jam sauce;
• in wine sauce with dried apricots;
• French;
• stewed with vegetables;
• with apples;
• in Uyghur;
• with buckwheat;
• with pumpkin soy sauce.

Kidneys are served as first and second courses, side dishes, and are included in some sauces.

Pork, beef and lamb kidneys are an amazing delicacy, but in order to cook them tasty and healthy, you need to properly soak the offal. Then new dishes will appear on the table, seasoned with a variety of sauces, spices and side dishes.

Pork kidney dishes are not particularly popular on our tables, although in other countries they are considered practically a delicacy. It’s all due to ignorance of how to properly cook pork kidneys without a specific smell and to avoid a hard “rubbery” consistency.

How to cook odorless pork kidneys in Lithuanian style?

Ingredients:

• pork kidneys – 405 g;
• white vinegar – 345 ml;
• mushrooms – 100 g;
• onion – 40 g;
• flour – 25 g;
• vegetable oil – 55 ml;
• white wine – 55 ml;
• parsley - optional;
• spices.

Preparation

To prepare odorless pork kidneys, pour white vinegar into a bowl and add a spoonful of salt. Mix everything thoroughly, lay out the kidneys and wash them in the prepared solution. After this, place the bowl under running cold water and let the product “rinse” for about 20 minutes. Cut the soaked kidneys into strips and throw them into a frying pan with melted butter. Next, add the chopped onion and saute everything until lightly browned. Next, pour in white wine and simmer the dish until cooked for about 15 minutes. In another frying pan, fry the mushrooms cut into slices. Mix flour with salt, sprinkle on kidneys and stir. Place them on a dish and decorate the top with mushrooms and a sprig of fresh parsley.

How to cook pork kidneys without smell?

Ingredients:

• pork kidneys – 985 g;
• garlic – 3 cloves;
• onion – 45 g;
• carrots – 40 g;
• sour cream – 45 ml;
• – 25 ml;
• water;
• butter – 55 g;
• spices;
• milk – 245 ml.

Preparation

We wash the kidneys, fill them with cold water and leave for 6 hours. Then rinse thoroughly, add water again and bring to a boil. We repeat the boiling procedure several times, and then cool the product, dry it and cut it in any way. We clean and cut the vegetables: onions into half rings, carrots into slices, and chop the garlic. Fry them together in oil until soft. Next, add the boiled pork kidneys and brown until done. We prepare a sauce from sour cream, soy sauce and seasonings and pour it over the prepared dish. Simmer the food for 15 minutes and serve with or potatoes.

How to fry pork kidneys without smell?

Ingredients:

Preparation

Wash the kidneys thoroughly, fill them with milk and leave for 3 hours. Then cut the pork product into pieces, sprinkle with spices and quickly fry in hot oil on both sides. When serving, place the kidneys on a plate, sprinkle with lemon juice and garnish with chopped herbs.