How to deliciously cook pork kidneys. What delicious things can be made from pork kidneys? Delicious pork kidney recipes

Selecting the right product

The preparation of pork kidneys itself, of course, plays an important role. But the quality of the original product is even more important. If you buy old, stale kidneys, no matter how much you soak them, you will not get rid of the smell of moldy urine in the dish. Therefore, choose from the market smooth, bean-shaped offal that is brown or light brown in color, without tearing the outer tissue. They should weigh about 100-150 g each. Sometimes they are sold in a fat capsule. You can buy these, but then you pay for the extra weight and will have to fiddle around at home trying to extract the offal from the greasy shirt. Gilts' kidneys (light brown) are more tender than those of adult animals.

Preparation

Let's start with the basics. Before cooking pork kidneys, they must first be deprived of their specific smell. There are several ways to pre-prepare offal for further heat treatment. The simplest one is to soak the kidneys in cold water for 2 or 3 hours. It would be a good idea to then let them swim in cold milk for about an hour (this is an excellent absorbent of all sorts of unwanted odors and tastes). Naturally, both water and milk need to be poured out after this. Another way to get rid of the smell of urine is to lightly blanch the kidneys in water and vegetable oil. However, they should not be cut very thin so that the offal does not become tough. You can also use this proven method: bring to a boil twice, changing the water each time.

Now that the product is prepared for further culinary processing, you can think about what to make from it. In Slavic national cuisines, it is widely used in pickles, as well as in gravy for crumbly porridges. The Ukrainian dish “Buckwheat with kidneys and mushrooms” is especially famous, for which the offal is stewed in sour cream along with the gifts of the forests. You can cook hodgepodge, or you can simply fry it or make a stew, or even a barbecue. In a word, there are a lot of answers to the question of how to cook pork kidneys; it is only important not to mix them with other offal. I really like this product in combination with pickled cucumbers and pickled onions, wine and soy sauces.

Kidneys in onion sauce - Russian dish

This simple recipe for cooking pork kidneys has long been passed down from mother to daughter. Bring the offal soaked for 24 hours to a boil and drain the water. Take fresh ones and cook the kidneys in it until done. Cool and cut into slices. Prepare the sauce separately: fry a tablespoon of flour in a frying pan in 3 tablespoons of butter until golden brown. Pour in half a glass

ana of the broth in which the offal was cooked. Keep the pan on the fire for 5 minutes after boiling. In another frying pan, fry the chopped onion until transparent, add the kidneys, fry for 5 minutes, then add 3 finely chopped pickles to them. Add a bay leaf and a few peppercorns, combine with the sauce and simmer for another 10-15 minutes under the lid.

How to cook pork kidneys in Ukrainian

For 2-3 pieces of offal you will need a glass of rich sour cream. Fry the prepared (soaked, lightly boiled and cut into pieces) kidneys in a mixture of butter and vegetable oils until golden brown. Add sour cream, salt and pepper and simmer for 2-4 minutes. You can bake this dish in the oven, adding another spoonful of mayonnaise.

And “pension,” as the mother of one of my friends said in my deep youth, is getting closer and closer. And with it - that period of our life that is characterized by a stable, but extremely low income. And if the first cannot but please, then the second (which is also quite natural!) cannot but upset. Anyway, I love to eat. And here is such a perspective.

How to cook pork kidneys? A little about delicious and budget-friendly dishes Photo: Depositphotos

I don’t really want to switch to crackers, which I inherited from my great-grandmother, and dried meat from a skunk that died of natural causes, which, no, no, and even catches my eye somewhere on a snow-covered Karelian roadside... So I started think about the budget, but tasty and original recipes that require little effort from the cook to prepare.

And almost immediately I remembered one interesting dish, once quite widespread in Soviet canteens: pork kidneys stewed in tomato sauce with pickles.

Who told you that cooking takes a long time and a lot of fuss?.. The main process is soaking. Of course, if you fill the kidneys with water, sit on a stool next to the pan and watch them soak... Then yes, for a long time! But if you combine useful things with something no less worthy... Then this soaking will take place, as it were, between other things. Therefore, before you have time to look back, half a day has flown by and your kidneys are wet.

Accordingly, it turns out that it is best to cook pork kidneys on Saturday. Since ancient times, even by our ancestors, it has been designated as a park and economic day. It’s not for us to change the traditions we have established. We got up in the morning, brushed our teeth, swallowed cheap and healthy Hercules and headed to the store. For fresh pork kidneys. We have them - 140 rubles per kilogram. Plus another discount for pensioners. And it turns out... For 150 rubles - more than a kilogram of a healthy dietary product.

Useful, useful! There is so much vitamin B in it... I used to think that because there is so much of it in the kidneys, it is designated by a double symbol - “BB”. Like, more is possible, but really! It turned out not. BB is its own vitamin. Not at all like just B under its individual number - B7 (biatin), B2 (riboflavin) or something from the same series. So, it seems, like from their relatives, but not the closest ones. And also other vitamins, different potassiums, calcium, magnesium. In general, these are not pork kidneys at all, but a whole treasure trove. Where there is a lot of everything.

And the most important thing is that this treasure trove... And it’s not heavy at all. As a rule, there are only 100 calories per 100 grams of product. Therefore, for those who are on a diet... So kidneys are simply an irreplaceable product!

Konstantin Kucher, personal archive

In general, we bought it, ran home, washed the newly purchased fresh product under cold water, made a longitudinal (1.5-2 centimeters deep) cut on it so that the soaking process would be more active and not only from the surface, and filled the kidneys with the same cold water. The process has begun! And it takes him six hours to walk.

But how he should go is up to you. Some boring and uncreative individuals divide the soaking process into equal time intervals that are no different from each other. Two hours passed, the old water was drained, the kidneys were washed, and fresh water was added. I, as a person, am progressive in all respects, and divide time into progressive segments. One hour, two hours and three. The first time I drain the old water, wash it and fill it with new water an hour later. The second - in two, the third...

So, we filled the kidneys with water and went about our Saturday business. Some cook chicken soup with giblets, others cook a vacuum cleaner. The foam was removed from the broth, the potatoes were discarded, and the water in the kidneys was changed. We vacuumed, checked the time with the timer - it’s time, the second time the old water was drained, new water was poured in...

To make it less boring for the kidneys to soak alone, place a second saucepan next to them. And pour 300 grams (a large and deep Americano mug) of beans into it. Let it soak. This could be a good side dish for our kidneys.

Konstantin Kucher, personal archive

In general, while the soup was being cooked, we vacuumed, washed the plumbing, transplanted the laurel into a deeper pot... So far, this and that - six hours have passed. Once again, wash the kidneys and beans, fill them with fresh cold water and put them on the stove. Remove the foam from the beans as soon as it boils, reduce it, cover with a lid and leave to cook. But in the kidneys, as soon as the liquid in the pan with them comes to a boil, drain it, wash the kidneys, fill it with a new portion of cold water, put it on the stove again and repeat what we just did again: as soon as the liquid in the pan with the kidneys comes to a boil , drain it, wash the kidneys, cool and cut crosswise into circles up to half a centimeter thick.

Konstantin Kucher, personal archive

In a deep saucepan, heat up a little vegetable oil and briefly, just a couple of minutes, fry the freshly cut kidneys, then add a couple of large onions, chopped into half rings, and mix. While the onions and kidneys are frying, gradually turning into stewing, we peel, grate and place large carrots in a saucepan.

Konstantin Kucher, personal archive

And so, incrementally and sequentially, while its contents, which have just increased by one recipe component, are fried and stewed in the saucepan, we clean, cut and add the next ingredient of our dish: after the carrots - a couple of finely chopped cloves and a little crushed (to enhance the smell) garlic Followed by a level tablespoon of tomato paste and quite a bit (on the tip of a knife) of Abkhazian adjika. And we interfere and interfere with all this...

Konstantin Kucher, personal archive

After the tomato paste and adjika, put three medium-sized pickled cucumbers into a saucepan, cutting each of them into small cubes.

Konstantin Kucher, personal archive

And after the cucumbers... It was the turn of the beans. We drain the water from the pan with it, and place the beans themselves in a saucepan. Add a dozen black peppercorns, mix everything well, reduce the heat, cover the saucepan with a lid and leave the kidneys and beans to simmer.

Konstantin Kucher, personal archive

The duration of this process largely depends on what kind of beans we chose as a side dish for our dish. For white and variegated beans it is shorter (from 40 minutes to an hour), for red and black beans it is longer (an hour, a little over an hour), and is determined largely empirically. From time to time, the contents of the saucepan need to be stirred. Therefore, as soon as half an hour had passed, we added salt to the kidneys and beans, mixed them again and tasted the beans - how were they?

And when you feel that it’s ready, turn off the heat and start setting the table. Just don’t be surprised if your hungry neighbors become active in the evening. They will start knocking something heavy on the wall and wonder what that smells like there? Did you forget the dish? - budget. And our neighbors are not the last people for us in this life.

Konstantin Kucher, personal archive

So tell them that there is no point in hitting the wall. Come in, please. Only with your own plates. Hot water is expensive these days, and discounts on it are only for veterans. Which we still have to live to see.

Due to their specific smell, pork kidneys are not popular among modern cooks who are accustomed to semi-finished products.

But housewives and needlewomen are happy to take on the task of preparing a complex dish, especially when they learn the ancient secrets of how to cook pork kidneys without a repulsive smell.

In the old days (and even now in villages), pork kidneys were soaked for a long time to rid them of the unpleasant smell. Sometimes the process dragged on for a day. The product was boiled for a long time, which made the meat tough and tasteless. If you make the same mistakes, then let's figure out how to cook pork kidneys correctly, create wonderful delicacies to the delight of your household, and surprise guests with unusual dishes.

Pork kidneys in sour cream (classic recipe)

• 700 g offal;
• carrots and onions;
• half a glass of sour cream;
• one clove of garlic;
• butter – 1 tbsp;
• soy sauce – 50 g;
• milk – 200 ml;
• seasonings

• Pork kidneys need to be freed from odor. It's not difficult. It is recommended to soak the product in milk (the recipe takes its presence into account).
• Cut the kidneys into portions, lengthwise into strips, and place in a bowl. Fill them with milk. After three hours you can start preparing the dish.
• Chop the onion and carrots, dividing them in half, and chop the garlic into small pieces. Fry these ingredients in oil until soft.
• Place the kidney strips over the vegetables. Continue heat treatment until the first blush appears on the meat.
• Mix sour cream with sauce and spices. Pour over the dish being prepared.
• Simmer for about twenty to half an hour.
• While the kidneys are on the water, it’s time to make the side dish. Prepare mashed potatoes or buckwheat porridge. They will ideally highlight the taste of the odorless offal.

A secret for the curious: how to cook odorless pork kidneys (if there is no milk).

You can remove the “aroma” from the offal by boiling it. Just don’t need to cook them for hours, rendering the product inedible. There is a faster and more convenient way to eliminate a specific odor. At the same time, he will answer the eternal question of housewives: how long to cook pork kidneys.

Rinse the offal well and remove unnecessary fat. Soak the pork kidneys for a couple of hours in plain water (you can leave it overnight). Then you should transfer the kidneys to a container with fresh water and quickly boil. Remove from heat and pour out hot liquid. Immediately add cold water and bring to a boil again. After double cooking, the kidneys will get rid of the unpleasant odor. They can be used to prepare any dish.

Recipe for a slow cooker: pork kidneys with potatoes and vegetables

• 500 g of offal and potatoes each;
• 1 piece of carrot and onion;
• two cucumbers (fresh);
• a glass of water;
• a large bunch of parsley (preferably the root);
• 50 g each of tomato and oil (olive or any vegetable);
• 200 ml sour cream;
• salt, pepper, garlic (optional).

The process of creating a dish:

• Rid your kidneys of odor in advance. You can use the methods described above. And for those who need lunch urgently, we’ll tell you how to prepare our product correctly, odorless, with virtually no time investment.

The recipe does not include vinegar. But any housewife usually has it at home. To treat the kidneys you will need two hundred grams. Pour the vinegar into a bowl, and place the washed and towel-dried buds, cut over the entire surface, in the same place. Rinse the offal well until the liquid becomes cloudy. Rinse with running water. Place the bowl of kidneys under the stream and leave for about twenty minutes. At this time, while the smell is dissipating, start preparing the vegetables.

• Kidneys cut into cubes or strips (already odorless) should be lightly sprinkled with flour and salt. Next, cook in a slow cooker (“Baking”) for fifteen minutes.
• Add pre-mixed tomato and sour cream. Switch the device to the “Cooking” position. Hold for another 15 minutes. Add finely chopped garlic.
• Separately, fry the carrots and onions in oil, adding parsley root (if using) for better taste and smell.
• Place potatoes and cucumbers, cut into strips, to the kidneys. Top with fried vegetables. Processing time is 1.5 hours in the “Quenching” mode.

The dish does not require any additional side dish. It is recommended to serve it with hot pepper marinated with honey.

Note to the hostess: dishes made from pork kidneys turn out tastier and more aromatic if you add parsley root to them.

Not every recipe contains this ingredient, but it perfectly complements the delicate taste of the buds themselves. When preparing this offal, it is advisable to always add parsley along with the root.

Another great addition to kidneys are pickles. In the above recipe, you can replace them with fresh ones. Then the food will turn out a little more spicy and spicy, with an appetizing smell.

Spicy pork kidney snack without flavor

• kidneys – 300 g;
• carrots – 300g;
• vinegar - 1 tbsp. l.;
• bulb;
• vegetable oil, vinegar, soy sauce, red and black pepper, garlic (to taste).

• Soak the kidneys in milk or water in advance (we get rid of the smell). It is advisable to keep them in the liquid longer, after making a notch (small cuts) across the entire surface.
• Next, you should boil the offal. Housewives often stumble at this point, not knowing how to cook pork kidneys. This product, previously removed from the smell, is subjected to heat treatment for no more than forty minutes.
• While the kidneys are simmering on the fire, prepare the Carrot salad.
• Grate the carrots on a special grater (you can use a regular, large one).
• Cut the onion into small cubes.
• Heat a spoonful of vegetable oil in a frying pan. Fry the onion until golden brown. Quickly squeeze a clove of garlic into the heated mixture and add to the grated carrots. Salt and pepper to taste. Add a teaspoon (at least) of vinegar. Leave in a sealed container.
• Cool the buds, with the odor already removed. Cut into strips. Sprinkle with soy sauce. After five minutes, mix with the prepared salad. The original appetizer is ready.

How to choose pork kidneys

There are many more ways to cook pork kidneys in a tasty and original way. However, first you need to choose them correctly! By-products do not like long-term storage, and not only because the characteristic odor intensifies. It is advisable to buy them on the market, from a familiar supplier, or even better - directly from the manufacturer.

Make sure that the pig's internal organs are a natural, slightly faded color. Sometimes the buds are soaked in vinegar to give them a more presentable appearance and to muffle the smell. Such a product cannot be prepared correctly. It's already slightly damaged.

Strange discharge (mucus) or darkening on the surface of the offal, too strong an odor indicate that it is not fresh. Refuse to purchase so as not to spoil either the dish or your mood. If you buy it, it won’t matter how you cook pork kidneys; it won’t be tasty and odorless. The surface of the offal should shine and look elastic. Touch them, don't be afraid. The kidneys succumb to pressure, but quickly restore their structure. If there is a dent from your finger, it means they have been sitting on the counter for several days.

What to do if you didn’t know how to cook pork kidneys correctly and odorlessly?

Agree, this happens. An inexperienced housewife will first buy the offal, put it in a saucepan and put it on the fire, only after that she will start looking for how to cook pork kidneys tasty and odorless. Of course, not a disaster, but unpleasant. After all, it was necessary to soak them or rinse them in vinegar, but we are already cooking.

Don't panic or worry. You’ll just have to work on the product according to “grandmother’s method.” Boil the kidneys for ten minutes. Change the water and boil again. Try not to make the fire too strong. So you should change the water until it remains clear after boiling for ten minutes. Typically three approaches are required.

Kidneys prepared in this way are suitable for pickle or appetizer. Stewed and fried will no longer work. To prepare these dishes you need fresh kidneys.

Among offal lovers, kidneys are one of the most popular and most sought after types. It's all about the great taste and benefits of the kidneys - they are rich in vitamins, minerals and protein. However, to appreciate all these advantages, the kidneys need to be prepared correctly. We will tell you how this is done in this article.

Buds become fragrant and tasty only when certain conditions for their preparation are met. When cooked, kidneys acquire a specific taste, so you should remember the first secret - never mix kidneys and other types of offal. The specific smell of kidneys can seriously spoil the overall impression of any dish made from this offal, so knowing the secrets of its preparation will help you prepare a truly tasty and appetizing dish.

Cooking kidneys should always begin by soaking them. Depending on the type of buds, soaking can be replaced by other methods of combating that same smell. So, the pork kidney is cut in half not completely, sprinkled with baking soda and left for half an hour, then washed under running water. After soaking, the kidneys must be freed from the capsule, external blood vessels and ureters removed and washed. Further preparation of the kidneys consists of the following steps: put the washed kidneys in a saucepan, pour in cold water and bring to a boil, remove from the stove, drain the water, pour clean hot water over the kidneys and cook until tender over medium heat (this is how beef kidneys are prepared). Pork and lamb kidneys should be placed in already boiling water and boiled for 5 minutes 2-3 times before leaving them on the fire until cooked.

In some cases, before preparation (after cleaning from films and fat), the kidneys are cut in half lengthwise and simply washed thoroughly with running cold water, then soaked in cold water for 5-8 hours.

In general, many culinary experts give the following advice: change the water after boiling until the unpleasant odor completely disappears, and only then fill the kidneys with new water and leave until done.

You need to salt the kidneys only after the last water change.

Boiled kidneys can be prepared in a variety of ways: fry, adding various products (wine, cognac, onions, sour cream, crackers, etc.), stew (with mushrooms, vegetables, onion sauce, potatoes and pickles), bake (in sour cream , on the grill, with tomato sauce). The easiest way: cut the boiled kidneys arbitrarily, grate with pepper and salt and fry in butter, lard or lard without allowing them to harden.

Beef, veal, pork, lamb kidneys are a valuable food product, especially in terms of the content of vitamins B, PP, H, C, as well as minerals - potassium, copper, magnesium, iron, zinc and phosphorus, so it is worth consuming them from time to time . They are not among the products recommended for constant consumption, because during the life of animals, not only useful substances accumulate in the kidneys, so we definitely recommend eating the kidneys of young animals. Kidneys are prepared as independent main courses, but are more often included in spicy seasoning soups such as solyanka and rassolnik. There are many fans of this product, which has a specific taste and smell, but most consumers believe (not without reason :-)) that the main task when using buds in culinary practice is to get rid of their specific smell. We are of the same opinion. Depending on the type and age of the animal, the smell of the buds has different intensity, so you have to get rid of it in different ways.

1. Calf kidneys and lamb kidneys smell moderately :-). In many culinary sources, soaking them to remove the odor is not considered necessary and simply a thorough rinsing is recommended. Pork kidneys - 1 - another matter. We usually cut them and soak them in cold water for an hour or two, draining them periodically (2-3 times), and then use them for cooking, boiled or raw.
2. The most “fragrant” are the kidneys extracted from mature beef carcasses - 2. These kidneys are large (more than 0.5 kg), with a dissected surface and containing a significant amount of internal fat. Cut the beef kidneys into pieces - 3, remove the fat and tendons, and then pour cold water in three times the amount of the kidneys and soak for 2-3 hours, draining and replacing the water several times - 4.
3. In order to speed up the process of preparing kidneys for inclusion in dishes, you can carry out step-by-step boiling of the kidneys (we are talking about beef kidneys) without soaking and draining the broth. To do this, fill the chopped, fat-removed and thoroughly washed pieces of kidneys with a large (3 or more times) amount of cold water and bring to a boil - 5, then drain the water with foam, wash the pan and the kidneys themselves under running water, and pour again cold water, boil for half an hour, drain the broth again and wash the kidneys. After this, we test the buds for the smell - if you are already satisfied with it, you can use the boiled buds, if still not, boil it again. Even beef kidneys should not be boiled more than three times, so that their consistency does not become too dense.
4. After such processing, as a rule, we obtain boiled beef kidneys of soft consistency, with a pleasant characteristic aroma, which can be used for preparing various soups and main courses - 6.

It is common practice to add vinegar, cucumber pickle or milk to the water when soaking. This depends on what dishes are supposed to be prepared from the kidneys. Milk is often used to soak foods whose taste is desired to be softened and odor reduced. If the kidneys are supposed to be stewed in sour cream sauces in the future, then this approach is justified. If you are going to cook the kidneys in a spicy version, you can add vinegar or cucumber pickle, they, of course, interrupt the specific smell of the kidneys.

The advice regarding sprinkling the cut buds with baking soda, letting it stand for 15-20 minutes and then thoroughly rinsing is also not without sense. Baking soda partially neutralizes uric acid.

In fact, dishes made from kidneys are very tasty precisely because of the specific taste, aroma and consistency of the kidneys, and they have an army of sincere lovers. Kidneys are especially good in combination with spicy and aromatic ingredients - pickled and pickled cucumbers, tomatoes, sour cream, garlic, onions, various spices and herbs. Kidneys of young animals can be fried in large pieces or baked, and kidneys from mature animals with a more rigid structure can be logically boiled or stewed, using the more aromatic additives, the more pronounced the residual specific smell of the kidneys after preliminary preparation.

On the website you will find a lot of such dishes, and each time in the recipes we will draw your attention to the procedure for preparing kidneys for culinary use, outlined in this article.

Kidneys are classified as offal, but unlike liver, tongue or heart, they are used much less frequently in home cooking. And in vain, because the kidneys contain a large amount of B vitamins and other microelements. However, many people do not like this type of offal because of the specific smell that is present even after heat treatment of the kidneys. But experienced housewives know that the kidneys need to be soaked for a long time before cooking so that the unpleasant odor disappears. To soak pork or beef kidneys and prepare them for further processing, in addition to the kidneys themselves, you will need baking soda, milk or water.

How to soak buds correctly

To prepare culinary dishes, it is still better to use the kidneys of young animals - they are easier and faster to prepare. In addition, the kidneys of a young animal contain much less harmful substances. Beef or pork kidneys are located in special capsules, so before soaking they need to be emptied and all tubes, films, ureters and fat removed. After this, you can begin to treat the kidneys.

Rinse the cleaned kidneys thoroughly in running water. After that, transfer them to a deep saucepan and fill with water. Soak the buds for at least four hours, changing the water every hour. Many housewives prefer to use milk instead of water, because it cleanses well and removes harmful substances, and the product itself becomes softer. To soak the buds, it should be used only warm, and it also needs to be kneaded every hour.

If you don’t have time to soak the buds for a long time, you can get rid of the unpleasant odor using food. To do this, make deep cuts on the kidneys and pour soda into them. After 1-1.5, rinse the kidneys in running water.

How long to soak the kidneys

It is difficult to say how long you need to soak the buds to completely get rid of the smell. It all depends on the age, feeding, health of the animal whose kidneys you are planning to cook, and finally, on the weight and volume of the kidneys themselves. In this situation, the principle rather applies - the longer, the better. In any case, soaking in water or milk should be carried out for at least four hours. And if possible, after several changes of milk or water, leave the kidneys overnight.

You can also soak the kidneys in cold water for 12 hours without changing the water. After soaking for a long time, rinse the kidneys thoroughly, add a fresh portion of cold water and bring to a boil. Then drain the water and refill with clean water. Bring to a boil again. Do this procedure 5-6 times until the water becomes completely clear.

Before soaking, it is better to cut the buds in several places or cut them into several pieces so that they can be washed better. However, it is not necessary to soak the kidneys at all. Some housewives simply boil them in three waters for 30 minutes. Much less time is spent on processing the buds, but in the end the same effect is obtained as after soaking.

Master class: how to properly prepare pork kidneys without a nasty smell

Dishes made from pork kidneys are not particularly popular in our area, although in other cuisines of the world they are considered almost a delicacy. The reason for this is ignorance of how to cook odorless pork kidneys and avoid a “rubbery” consistency.

According to the recipes of our grandmothers, we soak this offal for a long time (which, in fact, is correct if the pig that gave it was old, or the kidneys themselves are not very fresh) and cook for hours. But exactly prolonged thermal exposure has such a detrimental effect on the delicate structure and makes the dish practically inedible. Therefore, below we will give some tips on how to properly prepare pork kidneys to create a real culinary delight.

We choose carefully

If you see dark spots or, even worse, mucus, and pressure leaves dents for a long time, do not take them under any circumstances. We also recommend avoiding frozen offal.

Removing the smell

1. First of all, wash and dry the kidneys with a paper towel (this will make it easier to work with them).
2. Trim off any excess white fat.
3. Now we get rid of the smell. There are several soaking options for this. Usually, before this, the kidney is cut lengthwise or soaked entirely. You can also slightly cut the surface with a “mesh” so that accumulated aromas are better washed out.

Option 1. Double boiling

Soak the buds in plain water for 2-12 hours.
Then rinse, add water and bring to a boil over high heat.
Drain the water, fill it with cold water again and boil again.

Option 2: Rinse in vinegar

Pour 300-400 ml of white vinegar into a bowl and add a heaping tablespoon of salt. Rinse your kidneys until the water becomes cloudy.
Place the bowl under running water and let the product “rinse” for about 20 minutes.

Option 3. Soaking in milk

Fill the kidneys with milk (it perfectly absorbs odors and adds tenderness to the taste) and leave for 1-3 hours.
Then rinse thoroughly. Unfortunately, milk cannot be used after this.

You should not skip the soaking step, because pork kidneys, unlike beef kidneys, almost always have a very unpleasant, pungent odor.

Delicious pork kidney recipes

This product goes well with soy sauce or pickles. Kidneys can be prepared as a separate dish and served with all kinds of cereals, added to soups and pickles, used as an appetizer, or stewed immediately with a side dish. We offer you several recipes for simple but endlessly delicious dishes.

Pork kidneys stewed in sour cream

1 kg of kidneys
one medium carrot and one onion each
3 cloves garlic
3 tbsp. sour cream
2 tbsp. soy sauce
50 g butter
200 ml milk
salt, pepper

1. To prepare the kidneys, you need to first soak them in milk and then “double boil” them.
2. Let the product cool and cut it in any way.
3. Then cut the onion into half rings, the carrots into half circles, chop the garlic and fry it all in oil until soft.
4. Add pork kidneys. Fry until they begin to lightly brown.
5. Make a sauce from sour cream, seasonings and soy sauce and pour it over the prepared dish. Simmer for 20 minutes.

The ideal side dish for stewed kidneys would be buckwheat porridge or potatoes in any of its forms.

Pork kidneys with mushrooms in Lithuanian style

400 g kidneys
10 g dried mushrooms
40 g onion
20 g flour
50 ml each. vegetable oil and white wine
salt

1. Cut the soaked kidneys into strips and place in a frying pan with already heated oil.
2. Add finely chopped onion and fry until lightly browned.
3. Fill the pan with wine and simmer until tender (10-15 minutes).
4. In another pan, fry the chopped mushrooms.
5. Mix flour with salt, sprinkle on kidneys and stir.
6. Place the prepared kidneys on a dish and sprinkle mushrooms on top.

For beauty, you can put a sprig of parsley on top.

Pork kidneys with vegetables (recipe for slow cooker)

600 g kidneys
5 large potatoes
2 fresh cucumbers
1 large carrot
1 large onion
1 clove of garlic
large bunch of parsley (with root)
2 tbsp each tomato paste and vegetable (preferably olive) oil
1 glass each of water and sour cream
salt, pepper

1. Cut the soaked kidneys into cubes, sprinkle with salt and pepper and leave for a few minutes.
2. Place them in a slow cooker, sprinkle flour on top and cook for 15 minutes in the “Baking” mode.
3. Mix sour cream, tomato paste and chopped garlic.
4. Pour the resulting sauce into the bowl and simmer for 15 minutes.
5. Finely chop the onion and carrot into a frying pan, chop the parsley root as much as possible and fry in oil for 10 minutes.
6. Then pour it all into a bowl, cut the potatoes and cucumbers into strips, put everything in a slow cooker and simmer for about an hour and a half.

Before serving, garnish the dish with a spoonful of sour cream and chopped parsley.

As you can see, cooking pork kidneys is not as difficult as previously thought. Of course, although this product can be prepared in 20 minutes, it requires preliminary, rather lengthy preparation. But at the end you will receive a most delicate delicacy that can be served on the festive table.

Additional recipes with video

And in conclusion, we offer you a video on how to cook odorless pork kidneys and then beautifully decorate the finished dish.

Pork kidney dishes are not particularly popular on our tables, although in other countries they are considered practically a delicacy. This is 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;
• soy sauce – 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 buckwheat porridge or potatoes.

How to fry pork kidneys without smell?

Ingredients:

• pork kidneys – 495 g;
• milk – 1 l;
• ghee – 55 g;

• lemon – 35 g;
• spices;
• green.

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.

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

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

Ingredients:

• pork kidneys – 780 g;
• fresh mushrooms – 230 g;
• salted or – 155 g;
• onions – 260 g;
• large cloves of garlic – 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.

Preparation

Before you begin directly preparing a dish from the kidneys, they must be prepared properly, namely, to get rid of the unpleasant odor that accompanies this product. This can be done by soaking it in milk or vinegar and then boiling it. 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 pour it into pre-washed, cut in half and de-ducted pork kidneys and leave 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 this substance for an hour. After an acidic environment, additional rinsing of the kidneys under running water will be required for twenty minutes. After milk, the product can simply be rinsed well twice.

Whatever the pork kidneys are soaked in, they must be further 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 new one. Let the water boil again. We repeat this procedure three times, and only after that we begin to extinguish.

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