Plate of Kidneys with Vegetables
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Kidney & Potato Casserole
Russia

Serves
Effort:
Sched:
DoAhead:  
4 main  
**
2-1/4 hr  
Yes
Unlike most kidney stews, this one includes a lot of vegetables, mking the kidneys as much an accent as a main ingredient. You can use more kidneys, but I'd keep it well below 1-1/2 pounds.


1
4
1
1
7
2
7
5
2
1/4
2/3
1/4
1-1/4
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#
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#
oz
oz
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oz
oz
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t
t
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Beef Kidneys (1)  
Onions
Garlic
Potatoes (2)
Turnip
Carrot
Tomatoes
Cucumber (3)
Dill Pickle
Butter
Salt
Pepper
Sour Cream
-- Garnish
Parsley chopped
PREP   -   (1 hr)
  1. Trim away all the fat and mambranes from the underside of the KIDNEYS. Detailed instructions are on our Beef Kidneys page.
  2. Slice Kidneys into pieces about 1/4 inch thick by an inch or so on a side. Soak in several changes of cold water while you do other prep tasks.
  3. Place Kidneys in a pot with plenty of cold water and bring to a boil. Watch it, because it will foam up when it boils.
  4. Rinse Kidneys well and clean the pot. Put Kidneys back in the pot with cold water to cover, bring to a boil. Simmer slowly for about 20 minutes. Drain.
  5. Cut ONIONS in half lengthwise, peel and slice crosswise into half or quarter rings, depending on size, about 1/8 inch thick.Crush GARLIC and chop fine, Mix with Onion.
  6. Peel POTATOES and cut into bite size pieces about 3/8 inch thick by 3/4 inch on a side. Keep in cold water until needed.
  7. Peel TURNIP, cut into pieces about the same size as the Potatos. Mix with Potatoes.
  8. Slice CARROT diagonally about 1/8 inch thick. Mix with Potatoes.
  9. Scald TOMATOES 1 minute in boiling water, quench in cold water, peel and chop medium.
  10. Peel and core CUCUMBER if needed (see Note-3) and dice about 3/8 inch. Dice PICKLE small, Mix.
RUN   -   (1-1/4 hrs)
  1. Preheat oven to 350°F/175°C.
  2. In a 3-1/2 quart sauté pan or similar, heat Butter and fry Onions stirring until translucent but no browning.
  3. Drain Potato mix and stir in along with Kidneys and Tomatoes. Fry stirring frequently over moderate until vegetables are soft but not at all browned, about 20 minutes. Part of the time can be covered to speed cooking.
  4. Take off heat. Stir in Cucumber Mix, season to taste with Salt and Pepper.
  5. Stir in Sour Cream and pour all into a coverable casserole. Bake covered at 350°F/175°C for about 40 minutes.
  6. Serve hot, sprinkled with Chopped Parsley.
NOTES:
  1. Kidneys:   Half the prep time is for prepairing the kidneys, using a razor sharp boning knife or similar. For details and instructions see our Beef Kidneys page.
  2. Potatoes:   White rose or similar "all purpose" potatoes are good here. Avoid Yukon Gold types which get mushy if cooked a little long. For details see our Potatoes page.
  3. Cucumber:   If possible use Persian or similar cucumber that doen't need to be peeled or seeded. If using a regular green blimp, peel and seed, and weight will be after peeling and seeding.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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