How to cook pork kidneys deliciously and quickly

In the modern era of fast food, the kidneys, as a special by-product, have become a superproduct, which is beginning to pay more attention. And this is well-deserved, because in them the mass of vitamins and minerals is concentrated. In the specialized literature on healthy nutrition is difficult, and it is almost impossible to find any information about the benefits of pork kidneys. But in many culinary reference books they are given an honorable place. Their benefits can be learned only from tables, from which, as the compilers do not try, it is impossible to throw out that valuable information that makes the preparation of pig kidneys in demand in dietary and special cooking. In addition, any national cuisine of the world has in its golden collection a variety of dishes from the kidneys. We in Russia are very fond of them rassolnik.

For example, take the vitamins of group B. The best source of them is the kidneys, which can make a worthy competition to meat. They have a huge amount of selenium. But at the same time, the kidneys are diet food, which is several times lighter than meat. This is despite the fact that they contain a large number of proteins. The protein in the kidneys is about 12.5 grams, and the fat is 1.8 grams, and the total caloric value is only (!) 66 kcal. Those who want to stay slim, not at the expense of health, it's worth remembering!

How to cook pork kidneys so that they do not have the specific smell that is peculiar to this type of by-product? Each hostess uses her own methods. Someone pours them with milk, sprinkles with soda, soaks in water with vinegar. But the true masters of culinary practice advise: before you cook pork kidneys, they need a few hours to soak in plain cold water. Water is recommended at least two times to change. The thus prepared by-product can be cooked or fried, or it can be cooked and added to a salad. But boil the buds apart from other foods, and broth with them is better to pour.

So, I propose to try a truly Russian recipe for pork kidneys "Rassolnik with kidneys."

You will need: 500 grams of brisket, 500 g of kidney, 100-150 g of pearl barley, 1 carrot, 150 g of parsley root, 2-3 small salted cucumber, 4-6 potatoes, onion, vegetable oil, bunch of greens, pepper, salt.

Preparation: peeled from the pelvis and ureters, prepared, pre-soaked kidneys to rinse well and boil. After drain the primary broth, again pour the kidneys with cold water, bring to a boil and cook until cooked. Remove, cool, cut into small cubes. Put a pot of water again, and when the water boils, put the brisket and parsley root into it, cook the meat. After an hour, chop the sliced buds, potatoes, and pearl barley into a saucepan. From onions and carrots make a roast in vegetable oil and add to the soup at the end of the cooking, together with finely chopped cucumbers. Leave the saucepan on low heat, let the pickle stand a little, turn off the fire and throw greens.

There are also many recipes for how to cook pork kidneys on a grate or open fire, like a shish kebab. To fry this by-product on the grate, it is pre-soaked, cut in half, seasoned with spices, rubbed with salt and fried in aerogrill or over the coals. A ready kidney is laid out on a dish along with fried fresh tomatoes or potatoes, decorated with greens.

Very tasty buds, stewed with mushrooms or poured with mushroom sauce. To prepare this dish, the buds are pre-cooked and, after cutting into pieces, fry over high heat in butter or margarine. Mushroom sauce is made from any mushrooms on a meat broth, with the addition of a couple of spoons of dry white wine. Extinguished until ready and thickened with wheat flour, seasoned with spices and served with roasted buds.

Now you know how to cook pork kidneys deliciously and quickly. And besides, without spending much energy. Enjoy your meal!