Kidneys Russian style

Ingredients for 4 servings:

• 8 kidney(s) (lamb or veal kidneys)
• 40 g butter
• 5 potatoes
• 2 carrots
• 2 onions
• 2 stalk(s) Celery
• 4 tomatoes
• 4 pickles
• 2 bay leaves
• 200 ml crème fraîche (Smetana)
• Salt
• Pepper, crushed
• 1 pinch(s) of sugar
• 1 bunch of parsley
• 1 bunch of dill

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 35 minutes; Total time approx. 1 day 1 hour 5 minutes

you can use veal or lamb kidneys

Soak the kidneys in cold water for at least a day, changing the water several times. Then halve the kidneys and remove the skin and kidney strands. Dry them and fry them briefly on both sides in a little hot butter. Cut the potatoes into sticks, the onions into rings, and the carrots and celery into slices. Brown everything well in the remaining butter. Puree the tomatoes and add them. Cover and simmer for 20 minutes. Meanwhile, thinly slice the pickled gherkins and add them to the pot along with the bay leaves, salt, pepper, and sugar. Cover and simmer for another 10 minutes. Then stir in the crème fraîche, add the chopped dill and parsley, and the kidney halves, and braise in the oven for 25 minutes at 170 degrees Celsius. Buckwheat makes an ideal accompaniment.