For 500 g of beef kidneys - 600 g of potatoes, 1 onion, 3-4 salted cucumber, 1 tbsp. spoon flour, 2-3 tbsp. tablespoons oil.
Preparation:
Kidneys cleaned of fat and films, put in a saucepan, pour cold water and bring to a boil. After this, drain the water, wash the kidneys, fill with fresh water and cook until ready (about 1-1.5 hours).
Cook the boiled buds in small slices, mix with finely chopped and roasted onion and cook 2-3 minutes together. Then put the kidneys in a shallow pan, add roasted potatoes, chopped and sliced cucumbers, 1-2 bay leaves and 5-8 peppercorns, pour the prepared strained sauce, cover and put it on for 25-30 minutes.
When serving the table, place the kidneys along with the side dish on a warmed dish and sprinkle with finely chopped parsley or dill.
In the same way, you can cook pork kidneys, but without preliminary cooking, cut them raw and fry them.