In the modern era of fast food, the kidneys, as a special offal, have turned into a superfood, to which more and more attention is being paid. And this is well deserved, because they have concentrated a lot of vitamins and minerals. In the specialized literature on healthy eating, it is difficult, and even almost impossible to find any information about the benefits of pork kidneys. But in many culinary directories they are given an honorable place. You can learn about their benefits only from tables, from which, as the compilers do not try, it is impossible to throw out the valuable information that makes the preparation of pork kidneys in demand in dietary and special cooking. In addition, any national cuisine in the world has a variety of kidney dishes in its golden collection . We in Russia are very fond of pickle with them.
For example, take vitamins of group B. The best source of them is the kidneys, which can compete with meat. They have a huge amount of selenium. But at the same time, the kidneys are a diet food that is several times lighter than meat. This despite the fact that they contain a large amount of protein. The protein in the kidneys is about 12.5 g, and the fat is 1.8 g, and the total calorie content is (!) 66 kcal. Those who want to stay slim without harming their health should remember this!
How to cook pork kidneys so that they do not have a specific smell, which is characteristic of this type of offal? Each hostess uses her own methods. Someone fills them with milk, sprinkles them with soda, and soaks them in water with vinegar. But the true culinary masters advise: before you cook the pork kidneys, they need to be soaked for several hours in plain cold water. It is recommended to change the water at least twice. An offal prepared in this way can be stewed or fried, or it can be cooked and added to the salad. But you need to boil the kidneys separately from other products, and it is better to pour the broth from them.
So, I propose to try a truly Russian recipe for making pork kidneys "Rassolnik with kidneys."
Required: 500 g of brisket, 500 g of kidneys, 100-150 g of pearl barley, 1 carrot, 150 g of parsley root, 2-3 medium-sized pickles, 4-6 potatoes, onion, vegetable oil, a bunch of herbs, pepper, salt.
Preparation: cleaned from the pelvis and ureters, prepared, pre-soaked kidneys, rinse well and boil. After draining the primary broth, pour the kidneys with cold water again, bring to a boil and cook until tender. Remove, cool, cut into small cubes. Put the pan with water again, and when the water boils, put the brisket and parsley root in it, cook the meat. An hour later, throw chopped kidneys, potatoes, and barley into the pan. From onions and carrots, fry in vegetable oil and add to the soup at the end of cooking along with finely chopped cucumbers. Leave the pot on low heat, let the pickle boil a little, turn off the heat and throw the greens.
There are also many recipes on how to cook pork kidneys on a wire rack or on an open fire, such as barbecue. To fry this by-product on a wire rack, it is pre-soaked, cut in half, seasoned with spices, rubbed with salt and grilled in hot air or over charcoal. The finished kidney is laid out on a dish with fresh tomatoes or potatoes fried over a fire, decorated with greens.
Kidneys stewed with mushrooms or sprinkled with mushroom sauce are very tasty. To prepare this dish, the kidneys are pre-boiled and, cut into pieces, fried over high heat in butter or margarine. Mushroom sauce is prepared from any mushrooms in a meat broth, with the addition of a couple of spoons of dry white wine. Stewed until cooked and thickened with wheat flour, seasoned with spices and served with roasted kidneys.
Now you know how to cook pork kidneys deliciously and quickly. And besides, without spending a lot of energy. Good appetite!