No. 845 — Ox Kidneys Braised with Potatoes and Salted Cucumbers
English historical translation of Molokhovets recipe No. 845 from the 1901 Russian cookbook, retaining original methods and measures.
Remove the membranes from two kidneys and soak them in cold water for two to three hours. Put into fresh cold water, bring to the boil, rinse and cut into thin slices.
Roll in 1½ spoonfuls of flour or breadcrumbs but do not salt yet.
Heat ¼ Russian pound of butter, add one to four shredded onions and fry lightly. Stir in the kidneys, turning as they brown, then pour in ½ glass of cucumber brine.
Cover and braise, adding broth in ½-glass portions.
When the kidneys are tender enough to pierce easily with a fork, add two glasses of broth, about twelve sliced potatoes, one to three peeled and sliced salted cucumbers, and a bunch of herbs.
Once the potatoes and cucumbers are cooked, stir in ½–1 glass of fresh sour cream and bring gently to the boil. If more sourness is wanted, add extra cucumber brine that has been boiled separately.
Serve sprinkled with finely chopped dill and parsley.
To provide
2 kidneys and ¼ Russian pound of butter 2 spoonfuls of flour or ½ glass of breadcrumbs 1–4 onions and 1 bay leaf 3–5 allspice berries, dill and parsley | About 12 potatoes and 1–3 salted cucumbers ½–1 glass of cucumber brine 2½ glasses of broth |