Moose kidneys. The recipe for cooking without smell is delicious, how to cook, stew, what to soak in. Photo step by step

What is the best way to soak elk kidneys in to remove odor?

Elk kidneys (the cooking recipe can be selected from those presented later in the article) must be properly prepared before use, as they often have a strong, specific odor. To get rid of the unpleasant aroma, the product must be soaked.

This can be done in several ways:

in water . The kidneys need to be cleaned and rinsed well. Then place it in water and change it every hour. The product needs to be soaked for 4 hours;
in milk . It is believed that this method of soaking is better, as the product becomes softer. Milk should be at room temperature, it is also changed after 1 hour;
using soda . This method is suitable if there is no time for soaking. Soda is poured into the incisions made on the kidneys. After 1.5 hours, the product is washed with water;
soda and vinegar . The kidneys are placed in a deep container, covered with soda, and mixed (for 1 kg - 2 tablespoons of powder). After 30 min. wash the product, add apple cider vinegar and let stand for at least half an hour.

Cooking moose kidneys.

1. Rinse the kidneys and dry them with paper towels if you are cooking without pre-soaking. Cut into small pieces.

2. Cut the onion into half rings and fry in butter and vegetable oil. Add flour.

3. Add fresh tomatoes, tomato paste and sour cream. Mix the dish. Add water and bring to a boil.

4. Salt and pepper the sauce, adjust the thickness level with water. Cook for a few minutes and turn off.

5. Take another frying pan and fry the moose kidneys in butter and vegetable oil. Salt and pepper. Add a little water and simmer until done.

6. Transfer the elk kidneys to the frying pan with the sauce, add the basil leaves and simmer for 4-5 minutes over low heat.

Delicious, properly cooked moose kidneys are ready.

Useful information for the recipe

Mashed potatoes or buckwheat are a perfect side dish for stewed kidneys with gravy. Elk kidneys are a recipe for real gourmets.

Recipe for stewed elk kidneys

Stewed elk kidneys are a well-known and beloved recipe for hunters. A dietary and tasty dish that is very similar to beef goulash.

In order to cook elk kidneys deliciously, you need to prepare them from the beginning. We remove all outer fat and veins from the kidneys. If the buds have a strong, specific smell, you can soak them for 2-3 hours and boil them.

If you are offered elk meat, do not refuse it, it is very tasty and dietary. Especially if you take it if you see elk kidneys, they are incredibly difficult to get, unless the husband is a hunter.

Elk kidneys – 400g.
Onions – 2 pcs.
Butter – 50g.
Sour cream – 150-200g.
Vegetable oil – 3 tbsp.
Tomato paste or fresh tomatoes – 1-2 tbsp.
Flour – 1 tbsp.
Tomatoes – 1-2 pcs.
Basil leaves
Salt and black pepper.

The elk kidneys need to be washed and dried to remove excess water; leave them on a cutting board; the excess water will go away on its own. Cut the kidneys into small pieces.
Fry the onion rings or half rings in vegetable oil until golden brown. Add flour.
Cut the tomatoes into pieces and fry. Add tomato paste and sour cream as you fry. Simmer with a little water.
Salt and pepper the sauce obtained in this way; if you like it not so thick, dilute it a little with water.
In another frying pan, fry the elk kidneys in butter and vegetable oil. Add water and simmer until done. Add salt and pepper.
Combine the prepared sauce and elk kidneys, season with basil leaves and simmer for 4-5 minutes over low heat.

As a side dish, you can boil the potatoes and mash them. The dish is ready-made elk kidneys, a recipe for real lovers of delicious meat!

A significant number of people with whom I had to exchange opinions about the taste of kidneys said that they cannot stand them and avoid putting them even where the place of this offal is quite traditional: in the same meat pickles or hodgepodges. Kidneys, these people believe, smell like urine, which should not be done to them, so to speak, in any weather. However, even categorical opponents admit that there is something extremely attractive in kidney meat, something that does not allow the eater to simply leave, slamming the door, and forces you to walk in circles. Probably, this is a special taste, unusual for any other part of the animal carcass, a peculiar and unique organoleptic quality. How can one not doubt under such circumstances? And in a confused mind, auto-training begins: supposedly, the kidneys don’t smell like urine. Well, they don’t smell and that’s it! For some of those praying, the conspiracy helps. Others unshakably stand their ground: they say, urine therapy during lunch and dinner is not our method. Perhaps, your humble, but difficult to hypnotize servant, belongs precisely to the last and, it seems, quite numerous category of complete skeptics and culinary bores. And what In this lovely company, what should we do with the kidneys? Most recipes suggest cutting the kidneys, pouring water over them, bringing to a boil and draining the broth, in the belief that it will take away all the extra aromas. Lamb kidneys, let’s say, usually don’t smell very strong, but after such a procedure they can actually become quite suitable for thoughtful internal consumption. But I wouldn’t say the same about beef kidneys! Their toilet aromas are much more powerful and the first decoction is like grain to an elephant. Should we brew them a second time? Third? - Most likely, it is unreasonable. Firstly, because every time, along with the hated urea, we, undoubtedly, boil and drain from the meat something valuable in a nutritional sense. It cannot be otherwise. Secondly, in boiling water, the kidney sharply reduces its original volume, pushing liquid out of itself - this is the structure of its meat body. Therefore, for the first time, it will indeed give up with this liquid, splashing out, as if from a syringe, a significant part of the unattractive odor. But everything that does not give up right away will be brewed, sealed inside itself. And then prove that it’s the “raisin in the bun” that’s baked, and not a cockroach. This means that you should get rid of most of the unnecessary things BEFORE cooking, leaving for this manipulation only such a residual odor that can be reliably drawn out with boiling water. Just how to get rid of it - That? Various culinary sources willingly come to the rescue here, offering to soak the kidneys in milk, alternately, with repetition, sprinkle them with soda and wash them with vinegar, etc. etc. I dare to assure you, dear friends, that your correspondent tried all these methods and found a way to prepare the kidneys in such a way that the most squeamish and picky of eaters will eat and praise them. Remember that joke when near a dying Jew, who knew better than anyone else Numerous relatives gathered to make tea, their hearts stirring. When he leaves, he must at least share the secret with someone! The dying man decided to reveal his secret to everyone at once. - Jews! – he whispered in a weakening voice. “Don’t skimp on the tea leaves! Hoping for a long, fruitful life and wanting to die alone, perhaps I’ll reveal the secret of odorless buds, without waiting for the last hour. My friends! The kidneys need to be soaked, soaked and soaked again. In water, changing it every hour or two. This is a necessary and sufficient condition. How long should they be soaked? This is very easy to determine: there should be almost no blood left in them. And the bloodless buds are white and look like pieces of champignons in their parts. These hygienic procedures will take approximately a day. Those buds whose color is lighter will require less time. In general, the lighter the color, the less stagnant blood in the kidneys and the less their odor. But a day before the white color, any, even the darkest initially, will become soaked.

First of all, the kidneys must be cut into pieces, cutting out and discarding connective tissue, films and vessels, in a word, everything except the homogeneous kidney pulp.

Next, divide the pulp into suitable pieces.
If this does not contradict the concept of the dish being served, then it is better to cut the kidneys into thin slices, so they will be soaked better. But you should not grind them, remember that during the heat treatment the kidneys greatly reduce their raw volume. Pour the processed meat with warm water, changing it , as soon as the water acquires a rich smell and color. To speed up the process, you can squeeze the kidneys with your hands. With each iteration, the kidney meat will become lighter and lighter and eventually, by the end of the procedures, it will become completely light - almost white. But even then, the water in which the buds are soaked still smells noticeably. True, there is already a little smell left; it’s time to remove its remnants by bringing the water to a boil after the next change and draining it. Having sharply reduced in volume from the boiling water, the kidneys will pour out the very remnants of the smell into the removed broth, leaving the future eater only the best of what they had. Now they can be cooked in any traditional way: with pickles, with mushrooms, with onions, or something else also, without any fear that anyone will refuse to eat the finished dish. For example, I often enjoy stewing kidneys in matbouh - a spicy Moroccan sauce made from tomatoes, hot and sweet red peppers, as well as onions and garlic, seasoned with cumin and coriander. But today I want to stick to Russian culinary traditions, because well-cooked kidneys in Russian cuisine are an old delicacy. Let’s take already soaked kidneys, a couple of onions, sour cream and add salted saffron milk caps. For the desired degree of softness, the kidneys are at least an hour (or better yet, all of one and a half) let's boil. At the same time, sauté the onion a little until transparent. All that remains is to assemble the dish: add the kidneys to the onion. A little later - saffron milk caps. And after another five minutes - sour cream, and, after simmering everything together for fifteen minutes, dill, turning off the heat at the same time. You can serve boiled potatoes and fresh vegetable salad. And guess what? Half of the eaters who are keen on smacking their lips will not even understand that they are eating kidneys, and certainly all of them, without exception, will appreciate their wonderful, impeccable taste. The dish was born spontaneously from two opposing reasons: on the one hand, I wanted to please MYSELF (which, those who know me will confirm, with me happens extremely rarely), and on the other hand, it’s extremely lazy to do anything FOR YOURSELF. The other day I received my due share of the elk and, shaking the meat out of the bag, found half a kidney there. Since this delicacy was too much for the family (the family had to be content with liver), I decided to cook it for myself. I melted duck fat in a frying pan (I keep mallard ducks especially for it), poured chopped onions into it and immediately salted it so that the onions softened faster. I reduced the heat to low, and while the onion was frying, I thinly sliced the kidney. I poured it into a frying pan, stir-fried it, sprinkled with spices and poured milk over it. Looking at this splendor, I realized that a side dish was still necessary. I was too lazy to cook it separately! In general, while the kidney was stewing in milk, I peeled several potatoes and cut them into them. I stirred, covered with a lid and... sat down at the computer, immediately completely forgetting that I had something on the stove... After a while, the milk boiled away and the dish began to fry, indicating this with the corresponding smells... Fortunately, it did not have time to burn! Unfortunately, I can’t show it, since the idea to write about it came to my mind already on a full stomach June 23, Alexandra Bondareva

Classic recipe

Elk kidneys, the recipe for which is described later in the article, resemble beef goulash.

But such a dish will be more healthy and dietary.

What ingredients will you need?

Have to take:

400 g kidneys;
2 onions;
¼ stick of butter;
1 tbsp. sour cream;
80 ml vegetable oil;
2 tbsp. l. tomato paste;
1 tbsp. l. flour;
2 tomatoes;
basil;
salt, spices.

Step-by-step cooking process

How to cook:

First, the offal is prepared, removing external fat and veins. If there is a strong smell, soak the kidneys, then dry them with paper napkins and cut them into small pieces.
Next, cut the onion into half rings and fry it in a mixture of butter and vegetable oil.
After this, add flour, chopped tomatoes, tomato paste and sour cream to the pan. Mix the mixture, add spices, salt, a little water and cook for several minutes. If the sauce is too thick, add more water and bring to a boil.
Meanwhile, fry the kidneys in another frying pan, salting them. Then pour in a little water and simmer under a closed lid until the offal is ready.
After this, combine the kidneys and sauce, add basil, and simmer the mixture over low heat for 5 minutes.

What can I add?

Be sure to use various spices and herbs that will impart their aroma to the offal.

During cooking you can use:

dill and parsley;
thyme;
fennel;
coriander;
caraway;
basil;
paprika.

Also, for a richer taste, you can add mushrooms, any vegetables, and soy sauce to the offal.

Submission rules

Stewed kidneys in sauce go well with various side dishes. You can serve them with mashed potatoes or buckwheat.

Getting rid of the smell

We thoroughly wash the kidneys and dry them with a paper towel (this will make it easier to work with them later).
Carefully cut off all the outer white fat and do not use it further in cooking.
We make several cuts on the kidney or cut it into slices, depending on what we will cook from them next.
We remove all detected fat and veins (very carefully so as not to damage the structure of the kidney itself).
If we got this offal from an old cow and have an unpleasant odor, it makes sense to soak it

Option 1: Boiling water

First you need to soak the kidneys in plain water for 2-12 hours.
Then rinse, add water again and bring to a boil over high heat.
Immediately after this, drain the water and repeat the previous step.
These manipulations should rid the product of odor. Then proceed according to the chosen recipe.

This is interesting: Prison for pike

Option 2: Vinegar

Option 3: Milk

Pour milk over beef kidneys and leave for an hour.
Rinse thoroughly and continue working according to the recipe.

Let us remind you once again that the younger the cow, and the fresher the kidney, the less likely it is that there will be an unpleasant odor at all, and there will simply be no need for all these manipulations.

Kidneys in a slow cooker

To save time, you can cook the offal in a slow cooker.

Moose kidneys. Recipe for cooking in a slow cooker.

With the addition of potatoes, you get a complete dish for lunch or dinner.

Ingredients

The following products are needed:

1 kg of kidneys;
potatoes – 8 pcs.;
3 pickled cucumbers;
2 onions;
1 tbsp. sour cream;
100 ml cucumber brine;
1 tbsp. l. vegetable oil;
greenery.

Preparation

Sequencing:

First, soak the kidneys for 3 hours, then wash them and bring to a boil. Next, drain the water, wash the offal again and cut it into small pieces.
Then, setting the “Frying” mode, fry the kidneys with finely chopped onions for 20 minutes.
After this, cut the potatoes into cubes and cucumbers into cubes.
The ingredients are sent to the kidneys in a slow cooker, brine, the required amount of sour cream and a little water are added. The dish is salted, set to “Stew” mode and cooked for 40 minutes.
When serving, the kidneys are sprinkled with finely chopped herbs.

How to cook beef kidneys that are odorless but tasty? Recipes with veal kidneys, video

Do you remember how often you cook kidneys? Probably rarely or never at all. This is not surprising, because they have gained the reputation of a very dubious dish. A strange, pungent smell, chews like rubber; it is unlikely that a hostess who values her reputation would risk serving such a treat to her guests.

But, to paraphrase an old joke, we say: You simply don’t know how to cook them. And here are some tips on how to cook odorless beef kidneys, but with excellent taste.

Careful selection

The most important stage in our business is the purchase of this by-product. Good fresh beef kidneys should be deep red-brown in color, granular and shiny. They should not have dark or bluish spots. But the white streaks of fat are completely natural, but you will need to get rid of them later.

Buy only fresh kidneys (they should be stored in the store for no more than a day) and cook them on the same day. We recommend that you avoid frozen offal.

If you manage to get veal kidneys rather than beef kidneys, then they will not require special preparation before cooking, since they have not yet had time to accumulate all those substances that repel this amazing product with their smell. In general, the younger the cow, the better.

Getting rid of the smell

We thoroughly wash the kidneys and dry them with a paper towel (this will make it easier to work with them later).
Carefully cut off all the outer white fat and do not use it further in cooking.
We make several cuts on the kidney or cut it into slices, depending on what we will cook from them next.
We remove all detected fat and veins (very carefully so as not to damage the structure of the kidney itself).
If we got this offal from an old cow and have an unpleasant odor, it makes sense to soak it

Option 1: Boiling water

First you need to soak the kidneys in plain water for 2-12 hours.
Then rinse, add water again and bring to a boil over high heat.
Immediately after this, drain the water and repeat the previous step.
These manipulations should rid the product of odor. Then proceed according to the chosen recipe.

Option 2: Vinegar

Pour 300-400 ml of white vinegar into a container and add 2 tbsp. salt. Rinse the kidneys thoroughly until the water becomes cloudy.
Move our container under running water and rinse for about 15-20 minutes.

Option 3: Milk

Pour milk over beef kidneys and leave for an hour.
Rinse thoroughly and continue working according to the recipe.

Beef Kidney Recipes

There are three rules to remember when working with this product:

Kidneys love sour cream.
Kidneys love to be stewed.
The longer you stew them (boil, fry), the “rubberier” they become.

Of course, these rules should not limit you in the method of preparation, you can boil or fry them, but a dish stewed in sour cream will be the most tender and refined.

Here are a couple of recipes for fairly simple but very tasty dishes made from beef kidneys.

Stewed beef kidneys with sour cream

Ingredients:

1 kidney
1 onion
200 g sour cream
1 tbsp. wheat flour
3 tbsp. vegetable oil
a couple of garlic cloves
2 tbsp. chopped fresh parsley
salt and pepper

Cooking:

Cut the kidney lobes into thin slices.
Lightly fry them (you can either in a frying pan or in a saucepan). You can’t fry them for a long time, because they will become tough. Make sure there is no excess liquid and drain if necessary.
At the same time, heat the oil in a cauldron, add chopped onion and crushed garlic and sauté until the onion becomes transparent.
Add kidneys, parsley, flour, pepper and salt, pour sour cream.
Simmer for 5-7 minutes, stirring. If the sour cream is too thick, you can dilute it a little with boiled water.
Serve with potatoes or mushrooms.

Here is a video with the recipe.

French-style veal kidneys with potato gratin

Ingredients:

0.5 kg kidneys
250 g cream
2 tbsp. olive oil
1 red onion
1 tsp Dijon mustard (with grains)
1 tbsp.
currant jam
Pepper, (preferably cayenne), salt

Ingredients for gratin

800 g potatoes
3 regular onions
30 g grated cheese
2 glasses of milk
100 ml cream
1 clove of garlic
2 tbsp. olive oil
1 tbsp.
melted butter
black pepper, salt, nutmeg

Preparing the gratin:

While the oven is heating up to 200˚C, bring the milk to a boil in a saucepan and cut the potatoes into slices.
Throw the chopped potatoes into milk and add crushed garlic. Cook for 6-7 minutes.
At this time, cut the onion into rings and heat the cream.
Pour oil (both vegetable and butter) into a baking tray, add onion and lightly fry.
Transfer the potatoes to a tray, mix with onions, add seasonings.
Pour in heated cream and sprinkle with grated cheese.
We put the tray in the oven for 10-12 minutes, and at this time we prepare the main dish.

Preparing the kidneys:

Cut the prepared kidneys into 2-3 large pieces.
Finely chop the red onion and fry it in a saucepan for a couple of minutes.
Add the kidneys and fry for a few minutes until they are browned. Carefully drain off the excess liquid.
Add the remaining ingredients, mix and simmer for 5-7 minutes.
By this time, the gratin should already be ready, so serve them immediately together.

This is how previously suspicious beef kidneys turn into an exquisite holiday dish. And the devil is not as scary as he is painted.

Additional recipes with video

And if you still have questions about how to cook kidneys, watch the video, which clearly shows the entire cooking process.

How to cook veal kidneys in cream sauce

Quite a quick recipe with detailed descriptions.

Beef kidneys in mustard sauce

How to cook beef kidneys without smell, but with taste? Here is another delicious recipe, now in mustard sauce, spicy and very appetizing!

Moose kidneys in a frying pan

Adding onions and bell peppers when cooking offal in a frying pan can reduce the specific smell of kidneys.

Composition of the dish

What products are needed to prepare the dish:

Ingredient	Quantity
Kidneys	400 g
bell pepper	1 PC.
Onion	2 pcs.
Vegetable oil	2 tbsp. l.
Flour	3 tbsp. l.
Sugar	1 tbsp. l.
Salt	Taste

How to cook

Sequencing:

First, peel and finely chop the onion and pepper into thin slices. Place them in a frying pan and fry.
Read also: Algorithm for collecting urine for general analysis in infants
Then the kidneys are prepared and cut into small pieces and added to the vegetables. Add flour and sugar, mix and fry the mixture for several minutes.
Then pour in a little water, adjusting the thickness of the sauce, reduce the heat and cover the dish with a lid.
When the offal is almost ready, salt the dish and let it simmer for a few more minutes.

Additional recipes with video

And if you still have questions about how to cook kidneys, watch the video, which clearly shows the entire cooking process.

How to cook veal kidneys in cream sauce

Quite a quick recipe with detailed descriptions.

Beef kidneys in mustard sauce

How to cook beef kidneys without smell, but with taste? Here is another delicious recipe, now in mustard sauce, spicy and very appetizing!

Rassolnik from beef and veal kidneys

The recipe is described under the video on YouTube, watch here.

Kidneys in milk

The offal cooked in milk turns out soft and tender. In order not to prepare the side dish separately, you can add a few potato tubers to the kidneys.

Ingredients

What you will need:

kidneys – 0.5 kg;
1 onion;
3-4 potatoes;
1 tbsp. milk;
salt, spices;
vegetable oil.

Preparation

Step-by-step instruction:

First, heat the vegetable oil in a frying pan and add the diced onion, add a little salt, and fry until soft.
In the meantime, the prepared offal is thinly sliced and sent to the frying pan with the onions, seasonings are added, stirring, and fried until golden brown.
Next, pour the ingredients with milk and simmer until half cooked over low heat, covering the pan with a lid.
Then they peel and cut the potatoes into slices, send them to the kidneys, and leave them to simmer under the lid for another 20 minutes.

Fried liver

Fried moose liver belongs to that category of dishes that can only be prepared from the freshest meat. The fresher the better.

The recipes are simple: you need to fry the elk liver immediately after cutting the carcass, only then does it turn out especially tasty. It is necessary to follow certain rules for preparing such dishes, and treat the process with the due amount of scrupulousness and attention.

Ingredients:

1 kg elk liver.
250 g of onion.
80 gr. melted lard.
Salt.

Preparation:

Cut the liver into pieces up to two centimeters thick. Salt on all sides.
Heat a frying pan with melted lard and place the liver pieces tightly on it. Fry over low heat without covering with a lid. This will require all your attention - the liver should not be overcooked.
Turn the half-fried pieces over and cook for another 5-6 minutes. Take a fork and pierce each piece with it: if bloody juice appears on their surface, then continue frying; if the juice does not stand out, or it has the color of fried liver, then you can consider that the first stage is completed.
Place the prepared liver in a bowl, cover with a lid to keep warm. Place the chopped onion in the frying pan where the fat remains and fry, covered, over low heat until it turns pinkish. After this, start transferring the liver pieces into the frying pan with the onions, stir, and simmer for a couple of minutes over very low heat. There is no need to cover the pan with a lid.
The liver is ready. As a side dish you can prepare boiled potatoes and stewed cabbage.

There are other recipes, but if you fry pieces of liver with onions, the liver will be overcooked and the onions will burn.

The secret to the taste of such dishes is that you have to eat them straight from the fire. Don't reheat leftovers the next day. But you shouldn’t throw it away either. There are wonderful recipes, for example, you can make pate from leftovers. Add melted fat or butter to the liver and mince it several times.

Kidneys with tomatoes and bell peppers

This dish turns out very tasty if you cook it in a Russian oven. But since this cooking method is not available to many, you can cook it on a regular stove.

What you will need

Ingredients:

elk kidneys – 400 g;
1 onion;
1 sweet pepper;
2 tomatoes;
3 cloves of garlic;
pork fat;
salt, spices.

Cooking features

What do we have to do:

First, the soaked kidneys are cut into thin pieces and fried in fat until golden brown. Then reduce the heat, add salt and seasonings, pour in a little water and leave to simmer over low heat under a closed lid for 1 hour.
Meanwhile, in another frying pan, finely chopped onions, chopped peppers, slices of tomatoes, and chopped garlic are fried separately.
Next, the vegetables are sent to the kidneys and the dish is simmered for another 10 minutes.

Kidneys stewed with heart and liver

Moose kidneys, the recipe for which involves adding the heart and liver of the animal, turn out to be very satisfying. This dish can be a complete lunch or dinner.

Compound

What products are needed:

kidneys, heart and liver of elk - 0.5 kg each;
2-3 onions;
3 tbsp. l. flour;
2 liters of broth;
5-6 potatoes;
0.5 tbsp. vegetable oil;
salt, seasonings.

Preparation

What do we have to do:

First, the offal is cut into small pieces. The potatoes are peeled, cut in half and boiled in salted water.
Next, prepare the sauce in a deep saucepan. To do this, heat vegetable oil and fry finely chopped onions in it. Then sprinkle it with flour and fry it a little more. At the end, add broth to make a liquid sauce, add salt and let it boil.
Meanwhile, pieces of the heart are fried in a frying pan until golden brown, rolled in flour, and added to the boiling sauce. Next, repeat the same steps with the kidneys, the liver being fried last. At the end, boiled potatoes are sent to the saucepan.
Then the dish is seasoned with spices, salted and simmered without a lid for about half an hour, remembering to stir.

Stewed elk meat with potatoes

Ingredients:

700 gr. moose meat.
5 potatoes.
Ghee or lard.
2 medium onions.
Two large tomatoes.
Garlic.
Half a lemon.
Dried carrots.
Celery root, dried herbs, spices.

Preparation:

Cut the elk meat into flat pieces two centimeters thick.
To prepare the marinade, mix a teaspoon of salt with a teaspoon of sugar, squeeze the juice of half a lemon onto a plate, stir, add pieces of celery root, dried carrots and herbs.
Marinate the meat for no more than 10 hours under light pressure.
Cut the marinated meat into thick strips, brown until golden brown in a frying pan in butter or melted lard. After the meat is well browned, place it in a pan, add hot water and start stewing.
Lightly fry the peeled potatoes, cut into strips, separately from the meat in a frying pan, and then add them to the saucepan with the elk meat. And don't forget to stir.
While the dish is stewing, you need to peel the tomatoes. It is best to pour boiling water over them, then the skin will be easily and quickly removed. Cut the peeled tomatoes and onions into half rings.
Fry the onion in a frying pan, add tomatoes and carcasses until you get a homogeneous paste from the tomatoes.
All that remains is to season the stewed elk meat with potatoes with tomatoes and onions, add bay leaf, pepper, salt and simmer until done.
Place the dish on plates, sprinkle with chopped fresh herbs and chopped garlic. I always try to add my own twist to traditional recipes, and you?

Elk solyanka

Solyanka turns out especially tasty and aromatic if you cook it over a fire. Serve it hot, with a slice of lemon without peel, olives or olives, you can add a little sour cream.

Required Products

Compound:

400 g elk meat;
400 g kidneys;
600 g heart;
onion – 1 pc.;
2 pickled cucumbers;
1 can of olives;
3 potatoes;
1 lemon;
80 ml vegetable oil;
50 ml tomato paste;
3 bay leaves;
salt, spices.

Preparation

Sequencing :

First, prepare the kidneys by washing them well and removing the film. Next, cut the offal into thin pieces and soak it in water for 1-4 hours, not forgetting to change the water. The soaked kidneys are poured with water, brought to a boil and boiled for about 5 minutes. Then the offal is washed and allowed to cool.
After this, the heart and meat are washed, filled with water, and waited until it boils. After draining the water, the products are washed again, filled with fresh liquid and cooked for at least 2 hours. Then they are removed from the broth and allowed to cool.
Meanwhile, cut the onion into half rings, fry it in a frying pan until golden, add tomato paste and sauté for 5 minutes. After this, put the cucumbers cut into strips into the frying pan and cook for another 5 minutes. Next, cut the olives into slices and fry them with the remaining ingredients for 3 minutes.
The broth that remains after boiling meat products is brought to a boil. Add meat and offal cut into small pieces, prepared roast, salt and spices. At the end, put the potatoes cut into strips into the pan.

When the potatoes are ready, drop a few slices of lemon into the hodgepodge to add a slight sourness and cook for another 5 minutes.

Moose kidneys in pots

The dish cooked in pots turns out very aromatic. Adding potatoes allows you to use them as a complete dinner.

Ingredients

What to take:

kidneys – 700 g;
1 carrot;
2 onions;
1 pickled cucumber;
2 cloves of garlic;
50 ml tomato paste;
50 ml sour cream;
10 potatoes;
salt, herbs, spices.

Cooking features

Step by step recipe:

Prepared and soaked kidneys are poured with water and brought to a boil. When foam appears, drain the liquid and wash the offal. The procedure is repeated two more times, the last time the water is salted and the kidneys are boiled for a quarter of an hour, after which they are removed and allowed to cool.
After this, peel and cut the potatoes into cubes and place them on the bottom of the pots.
Then the carrots cut into strips are fried in a frying pan and sent to the potatoes. Also fry the onion cut into half rings and place it on top of the carrots.
Then cut the cooled kidneys into pieces and place them in a frying pan with tomato paste, sour cream, and diced cucumber. Pour the ingredients with the broth in which the offal was cooked, salt, season with spices and simmer for 10 minutes. on low heat.
The contents of the frying pan are distributed among the pots, finely chopped garlic and herbs are added, if necessary, a little more broth is added and cooked in the oven for about 50 minutes.

The dish is ready.

How to cleanse your kidneys at home quickly and effectively

Have you been trying to cure your KIDNEYS for many years?

Head of the Institute of Nephrology: “You will be amazed at how easy it is to heal your kidneys just by taking it every day...

Why you need to cleanse your kidneys

Understanding when a kidney cleanse is necessary is quite simple. The following symptoms indicate the accumulation of excess mucus, sand and waste in the body:

stabbing or aching pain appears in the sacrum, in the lumbar region, in the groin, in the lower part of the abdominal cavity;
very sudden urination, which is accompanied by severe pain;
the person’s face swells greatly, especially swelling around the eyes;
there is significant pain in the joints;
frequent headaches occur;
a person begins to sweat excessively, he often experiences attacks of weakness, which are accompanied by the release of cold sweat;
the urine is quite cloudy, and besides, there are blood or mucous impurities in it;
Significant visual disturbances occur, and sometimes the eyes may ache.

If a person begins to notice the manifestation of some signs from the above list, then he needs to see his doctor as soon as possible. It is strictly forbidden to start cleansing the kidneys without the advice of a specialist, since such symptoms can arise as a result of quite serious kidney pathology, in which self-medication can lead to very unpleasant consequences and even death.

Necessary examination of the body

Before starting cleansing, a person must visit a doctor and undergo a thorough examination. If a specialist finds stones in the patient’s kidneys that are larger than 1 mm in size, then cleaning them is contraindicated. The fact is that small enough stones can clog all existing ducts, after which surgical intervention will be necessary.

Most often, the kidneys of every person suffer from improper and unbalanced nutrition and an unhealthy lifestyle. Bad habits, drinking untreated tap water, an unbalanced daily diet, taking a large number of medications, all kinds of psycho-emotional overload - all this can lead to the formation of kidney stones. Cleaning should take place over 2-4 weeks. Based on the recommendations of experts, kidney cleansing should be carried out once every six months. After carrying out a full course of cleansing, the balance of alkali and acids in the human body will immediately return to normal, and all unnecessary accumulations will come out of the clogged kidneys. How to remove sand from the kidneys? Choose cleaning methods that are more suitable for this process. They can be based on taking all kinds of decoctions, berries and fruits, juices, but do not forget that the use of all methods must be combined with proper nutrition. It is very important.

Principles of nutrition

First of all, when cleansing the kidneys, you need to eat food in portions. Portions should be small. With this type of food consumption, food will be digested very quickly, which will not lead to slagging of the kidneys. For the same reason, you should not eat before bed.

Include as many vegetables, fruits and all fresh foods that have not been heat-treated into your daily diet.

During kidney cleansing, it is recommended to do 1 day a week as a fasting day. On this day you cannot eat anything, and you can only drink liquids. Consume as much dairy products as possible.

Daily consumption of bran bread, lean fish and meat is beneficial. If you really want to eat cutlets or meatballs, then it is best to cook them in a steam bath. You can also eat vegetable stews, pasta and cereals.

Borscht, soups with the addition of pasta and some cereals are perfect as first courses.

As for drinks, during the cleansing period you need to drink as much green tea as possible, compotes prepared with dried fruits. Bran decoctions with a small amount of lemon or honey and some other drinks, jelly and melon.

Prohibited Products

If you decide to cleanse your kidneys yourself, you should stop taking foods such as:

all kinds of baked goods, chocolate and any pastries;
fatty meats and fish;
rich broths and soups;
alcoholic drinks and strong brewed coffee;
quite hot seasonings and all kinds of spices;
cheeses of any kind, smoked products, pickles and canned food.

Types of cleaning procedures

The question of how to clear sand from the kidneys interests many people, since today many people have signs of kidney blockage. Kidney cleansing with folk remedies at home in most cases is based on drinking drinks, as well as those foods that have strong diuretic effects.

Remember, when cleansing the kidneys at home, pain may appear in the lower back area, and cutting pain will be present when urinating. In this case, there is no need to worry, this is a completely normal and natural process. He says that the kidneys begin their active actions and remove toxins and sand. To eliminate such pain, just take a warm bath.

How to remove sand from the kidneys using watermelon? It's very simple. Cleansing the kidneys with watermelon occurs in the autumn, when the season of this melon crop begins. Cleaning using this method involves eating watermelon along with rye bread for just 1 week. At the time of cleaning in this way, the patient’s urine will become somewhat cloudy and pronounced weakness will appear. Such symptoms indicate that the cleansing process has already begun. If you notice that the cleansing process is quite slow, then this diet should be extended to 2 weeks.

Cucumbers are also used to cleanse the kidneys of sand. The cucumber kidney cleanse is almost identical to the watermelon version. Fresh cucumbers should be eaten together with boiled potatoes in their jackets. The main point of this method is that over the course of 1 day a person needs to eat about 1.5 kg of fresh cucumbers and only 3-4 potatoes. It is important that cucumbers are consumed exclusively fresh. There is no need to add salt or oil to them. In the evening, closer to going to bed, you will need to drink a special herbal decoction of thyme.

Sunflower cleansing has become very popular. In addition to the fact that it cleanses the kidneys, a decoction prepared from the rhizome of this plant is able to remove all accumulated salts from the joints, helps get rid of discomfort in the heart and severe headaches, normalizes blood pressure, and has a beneficial effect on human hearing and vision. To prepare, you need to take the roots of the sunflower and chop them well, after which they will need to be placed in water and boiled for 5 minutes. The finished drug must be used for 1 month. Every day a person should drink 1 liter of this decoction. Please note that the roots of the plant can be used twice. But each time increase the boiling time, the first time by only 10 minutes, and the second time by 20 minutes.

Cleansing the kidneys with folk remedies, namely with the help of oats, is an effective technique. A method such as oatmeal cleansing is gentle, since oat jelly can have a gentle effect on the organ. In order to prepare an effective drink, you will need to take raw oats in the husk. After this, the ingredient is poured with water and cooked over fairly low heat for 3 hours. After the grains become boiled, they will need to be beaten in a blender or, if you don’t have one, grind them through a sieve. The prepared drink should be taken only 100 g before each meal. The main food products at the time of using such cleaning are vegetables and fruits. In parallel with cleansing with oatmeal jelly, you can use the method of cleansing the kidneys with herbs. Such complex treatment will need to be carried out for at least six months.

Gentle cleaning can be easily carried out by resorting to flaxseeds, from which a decoction is prepared and taken only 1 tbsp. in a day. You will need to drink this drink on an empty stomach, and also before going to bed. Such cleansing can bring positive results not only to the human kidneys, but to the entire body as a whole. When using it, there will not be the slightest side effects and it is for this reason that it is drunk quite often.

Herbal collection

Very effective is cleaning from the collection of herbs such as St. John's wort, sage, oregano and lemon balm.
The folk way to cleanse the kidneys! Our grandmothers were treated using this recipe...
Cleaning your kidneys is easy! You need to add it during meals...

It is these herbs that have pronounced antispasmodic, bactericidal, anti-inflammatory and diuretic effects. To prepare such a herbal infusion, you will need to pour 1 tbsp. boiling water collection from these herbs. You need to take 1 tbsp of each herb. After this, the resulting composition will need to be kept in a steam bath for 20 minutes. Then strain everything thoroughly and add boiled water to 0.2 liters. You need to take this infusion for 1 week, drinking 1 tbsp daily.

If your kidneys are severely clogged, you will need to make some additions to your usual diet for a whole month. Every day you will need to consume 1 tbsp. lingonberries or cranberries. The fact is that these particular berries have quite strong diuretic effects. This method is very good for preventing disease and the formation of kidney stones. But you cannot use this cleaning method if there are quite large stones.

Contraindications

Under no circumstances should you resort to kidney cleansing methods in the following cases:

if there is a kidney cyst, cystitis and some other pathologies;
with prostate adenoma;
for urolithiasis;
if the person has had a stroke, heart attack, severe bleeding, or undergone surgery.

There are many different ways in which you can cleanse your kidneys. The main thing is to choose the most correct, efficient and effective one for yourself. But before you check your kidneys and start cleansing them, you need to consult your doctor.

Kidneys baked with onions

The smell of offal prepared according to this recipe is almost imperceptible.

What you will need

Ingredients:

600 g of kidneys;
2 onions;
5 potatoes;
150 g sour cream;
50 ml water;
salt, seasonings.

Preparation

To prepare the dish:

Pre-prepared kidneys are poured with water and brought to a boil, washed. The procedure is repeated 2-3 times.
Then the offal is cut into strips and placed on the bottom of a baking dish, water is poured in (can be replaced with chicken broth), salted, and sprinkled with spices.
Next, cut the onion into half rings and place it on the kidneys, adding a little salt.
Place potatoes cut into thin slices on top of the onions and cover them with sour cream.
Cover the pan with a lid or foil and place it in the oven for 1-1.5 hours.

Preparing veal kidneys

How to cook odorless veal kidneys in sauce? First of all, let's prepare the veal kidneys. If everything is done correctly, their smell will not be felt in the finished dish. Therefore, first take the kidneys and rinse them thoroughly under running water.

After this, cut them into two parts and pour a glass of cold water (the amount of liquid can be increased so that the kidneys are completely covered with water). Leave them like this for half an hour. After 30 minutes, the water should be drained and refilled with cold water for half an hour. And so we repeat one more time: drain the water and refill.

In general, the kidneys will be soaked in water for 1.5 hours.

After this, you need to cut out the inedible white part of the kidneys - the ureters - with a sharp knife. Then cut the kidneys into long strips. There is no need to chop them, as they will noticeably decrease in size during cooking. Then rinse them in water.

Removing odor from kidneys

And now a secret that will completely remove the smell from the kidneys. Fill a saucepan with water, bring to a boil, and boil the kidneys for 1 minute. Remove the foam that forms on the surface during cooking with a slotted spoon.

After cooking, transfer the kidneys to a plate and fill the pan with water again. You need to boil the kidneys one more time. Bring water to a boil and place the kidneys there for 1 minute.

Useful tips and tricks

Elk kidneys need to be properly prepared before being used in various dishes. Regardless of the recipe, it is better to take offal from a young animal. They won't take as long to cook and will be more tender. A good quality by-product should have a rich red-brown color and a fresh aroma. The surface of the buds is shiny, without damage or stains. The refrigerated product can be stored for 2 days; the buds can be kept in the freezer for about six months.

Before preparing dishes from offal, you need to cut it, get rid of films, tubes, fat, and then soak it in any convenient way. If you plan to fry the kidneys, you need to cut them into larger pieces, otherwise they will be dry and tough.

Moose kidneys are a product that requires lengthy preparation before use. But you shouldn’t give up such a delicacy, because the offal is a source of vitamins and minerals beneficial to the body, has a high protein content and is low in calories. After proper preparation, the product loses its specific smell and on its basis you can create various delicious dishes using simple cooking recipes.