No. 844 — Kidneys Braised in Sour Cream
English historical translation of Molokhovets recipe No. 844 from the 1901 Russian cookbook, retaining original methods and measures.
Remove the membranes from two kidneys, soak for about two hours in cold water, bring briefly to the boil, wash and cut into thin slices.
Coat with 1½ spoonfuls of flour, but do not salt them at this stage.
Melt ¼ Russian pound of butter in a long earthenware pot and lightly fry one to three finely shredded onions.
Dust the kidney slices with flour or sifted breadcrumbs, put them into the butter, cover and stew, shaking the pot and adding up to one glass of water or broth a little at a time, together with allspice and a bay leaf.
When the kidneys have softened enough to pierce easily with a fork, add ½–1 glass of fresh sour cream, stir gently and bring just to the boil. Salt to taste.
Serve sprinkled with dill and parsley and garnish with fried slices of potato.
To provide
2 kidneys and ¼ Russian pound of butter 1 spoonful of flour or breadcrumbs 1–3 onions 3–5 allspice berries | 1 bay leaf Dill and parsley 12 potatoes ⅛ Russian pound of butter and ½–1 glass of sour cream |