Russian cuisine is widely known all over the world, and amazing dishes from Moscow are not only extremely delicious, but also have a certain shade of sophistication, nobility. Taste the delicious pickle "Moskovsky" and you will understand what we are talking about.
Ingredients
- Beef kidneys - 400 g
- Pearl barley - 100 g
- Cucumbers (salty) – 3 pieces
- Potatoes - 300 g
- Carrots - 1 piece
- Onion - 1 piece
- Vegetable oil - 30 ml
- Celery root - 100 g
- Parsley root - 1 piece
- Salt - to taste
- Chicken broth - 2,5 l
Step-by-step cooking recipe
Peel beef kidneys, rinse and soak for half an hour. Change the water every 5-10 minutes.
Pour the washed pearl barley into the boiling broth and cook for 40 minutes after boiling.
Chop cucumbers, peeled potatoes, celery, onion and parsley root. Grate the carrots.
Fry onions and carrots in oil until golden brown.
Add celery, parsley root and continue cooking for 4-5 minutes.
In a separate container, pour boiling water over the kidneys, bring to a boil and throw them into a colander. Repeat the procedure three times.
Beef kidneys cool slightly and chop.
Pour potatoes, cucumbers, roast and kidneys into a saucepan with pearl barley. Cook everything together for 15 minutes.
Add salt, turn off and insist under the lid for 20 minutes.
