Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sorrel | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500 g beef kidneys
- 2 tbsp butter
- 2 parsley roots , sliced in strips
- 1 onion , sliced in strips
- 4 potatoes , sliced
- 2 pickled cucumbers
- 100 g sorrel
- Salt to taste
- Sour cream
- Fresh parsley and/or dill
Directions
Trim fat from kidneys, and cut into pieces. Rinse them well.
Cover the kidneys with cold water, and bring to a boil . Drain the water, and rinse the kidneys again.
Cover kidneys with cold water again, and boil for half an hour.
Melt the butter in a soup pot. Add parsley root and onion, and fry until onions are translucent.
Add sliced potatoes to pot, and cover with filtered broth. Cook for 30 minutes.
10 minutes before the end of cooking, add the cucumbers, chopped sorrel, and salt.
Just before serving, add kidneys, sour cream, and parsley or dill.