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Böbrek (Kidneys)

Europe › France
serves 4 1 hr Medium 19 versions
Dinner Stovetop
Meat Dishes

Kidneys with Cream

One of 19 versions of Böbrek (Kidneys). The table below shows how their ingredients differ.

Ingredients

Servings 4 people
  • 500 gram lamb kidneys · trimmed of fat
  • 1.5 dessert spoon salt · for the soaking water
  • 1 piece egg · lightly beaten
  • 50 gram breadcrumbs
  • 1 dessert spoon salt · for the breadcrumbs
  • 2 tablespoon margarine
  • 1 tablespoon refined oil
  • 1 piece onion · thinly sliced
  • 1 teaspoon oregano
  • 200 gram soured cream
  • half dessert spoon salt · for the sauce
  • 2 piece hard-boiled eggs · boiled, finely chopped

How to make it

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  1. Slice the kidneys 1 cm thick.
  2. Put them in a medium bowl and add water until it covers them.
  3. Sprinkle the salt into the soaking water and leave it to stand for at least 2 hours.
    120 min
  4. Drain the slices of kidney and put them in a small pan.
  5. Add enough water to cover them and bring it to the boil over a medium heat.
  6. Once it begins to boil, turn the heat down and cook for 5 minutes.
    5 min
  7. Drain the kidneys and dry them with kitchen paper.
  8. Put the beaten egg on a plate.
  9. On another plate, mix the breadcrumbs with 1 teaspoon of salt.
  10. Coat the slices of kidney well, first in the egg, then in the breadcrumbs.
  11. Heat the margarine and the refined oil in a large pan over a medium heat.
  12. Fry the slices of kidney for 4 minutes, turning them, until they are deep golden.
    4 min
  13. Lift the kidneys out with a slotted spoon and put them on a warmed serving dish.
  14. Put the onion slices in the pan and fry them for 6-8 minutes, stirring, until they turn pink.
    8 min
  15. Lift the onions out with a slotted spoon and arrange them over the kidneys.
  16. Pour away the fat in the pan.
  17. Put the oregano, the remaining salt and the soured cream in the pan.
  18. Stir now and then, and take the pan off the heat as it begins to boil.
  19. Add the chopped hard-boiled eggs.
  20. Pour the sauce over the kidneys and onions and serve at once.
Tips

Soaking the kidneys in salted water for 2 hours takes away the sharp smell; skip this step and the cream will not cover it. Do not boil the soured cream, it will split. Served as a starter, or as a main course with vegetables.

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Böbrek (Kidneys) versions

They are all the same dish; the table below lists only the ingredients that set them apart. Ingredients common to every version (flour, salt, oil) are left out — they make no difference.

Sauteed — with tomato, pepper and cumin base Chinese style — fried in wine and cornflour In butter — white wine, mustard, the quickest In their own fat — baked, on fried bread Italian style — mushroom tomato sauce with olives On pilaf — tomato sauce with wine and ketchup On skewers — with liver, marinated in wine Pan-fried — floured and fried, finished in butter Stuffed — mustard breadcrumb filling, baked With cream — fried in breadcrumbs, egg sauce With gin — flambeed, in demi-glace With green beans — in red wine, with tomato With lemon — oregano bechamel, lemon slices With mushrooms — in butter, with dill With mushrooms — with salami, in hollowed fried bread With mustard — in a vermouth butter sauce With sausage — wine and tomato paste, on scrambled eggs With wine — mushrooms, soured cream, in a casserole Yahni — plenty of onion, demi-glace with lemon zest
Ingredient Sauteed — with tomato, pepper and cumin Chinese style — fried in wine and cornflour In butter — white wine, mustard, the quickest In their own fat — baked, on fried bread Italian style — mushroom tomato sauce with olives On pilaf — tomato sauce with wine and ketchup On skewers — with liver, marinated in wine Pan-fried — floured and fried, finished in butter Stuffed — mustard breadcrumb filling, baked With cream — fried in breadcrumbs, egg sauce With gin — flambeed, in demi-glace With green beans — in red wine, with tomato With lemon — oregano bechamel, lemon slices With mushrooms — in butter, with dill With mushrooms — with salami, in hollowed fried bread With mustard — in a vermouth butter sauce With sausage — wine and tomato paste, on scrambled eggs With wine — mushrooms, soured cream, in a casserole Yahni — plenty of onion, demi-glace with lemon zest
black pepper ✓ ✓ ✓ ✓ ✓ — ✓ ✓ ✓ — — — — ✓ ✓ ✓ ✓ ✓ —
salt ✓ ✓ — ✓ ✓ — ✓ ✓ ✓ ✓ — — — ✓ ✓ ✓ ✓ ✓ —
lamb kidneys — ✓ ✓ ✓ ✓ ✓ — ✓ ✓ ✓ — — — — ✓ — ✓ — ✓
butter — — ✓ — — ✓ — ✓ — — ✓ ✓ ✓ ✓ — — ✓ ✓ —
onion ✓ — — — ✓ ✓ — — — ✓ — — — ✓ — — ✓ ✓ ✓
veal kidneys ✓ — — — — — ✓ — — — ✓ ✓ ✓ ✓ — ✓ — ✓ —
margarine ✓ — — — ✓ — — — ✓ ✓ — — — — ✓ ✓ — — ✓
parsley ✓ — — — — — — — — — — ✓ ✓ ✓ — ✓ — ✓ ✓
oil — — — — — ✓ ✓ ✓ — ✓ — — — — ✓ — — — ✓
oregano — — — — ✓ — ✓ — — ✓ — — ✓ — — — ✓ ✓ —
lemon juice — — ✓ — — ✓ — — — — — — ✓ — ✓ ✓ — — —
mushrooms — — — — ✓ — — — — — — — — ✓ ✓ — ✓ ✓ —
red wine — ✓ — — — ✓ ✓ — — — — ✓ — — — — ✓ — —
tomato ✓ — — — ✓ ✓ — — — — — ✓ — — — — — — ✓
garlic — ✓ — — ✓ ✓ — — ✓ — — — — — — — — — —
pepper ✓ ✓ — — ✓ ✓ — — — — — — — — — — — — —
bread — — — ✓ — — — — ✓ — — — — — ✓ — — — —
cream — — — — — — — — ✓ ✓ — — — — — — — ✓ —
egg — — — — — — — — — ✓ — — — — ✓ — ✓ — —
flour — — — — — — — ✓ — — — — ✓ — — — ✓ — —
milk — — — — — — — — — — — — ✓ — ✓ — ✓ — —
mustard — — ✓ — — — — — ✓ — — — — — — ✓ — — —
sugar — ✓ ✓ — — ✓ — — — — — — — — — — — — —
sunflower oil — ✓ — — ✓ — — — — — — — — — — ✓ — — —
tomato paste — — — — ✓ — — — — — — ✓ — — — — ✓ — —
bay leaf — — — — — — — — — — — — — ✓ — — — ✓ —
demi-glace sauce — — — — — — — — — — ✓ — — — — — — — ✓
ketchup — — — — — ✓ — — ✓ — — — — — — — — — —
meat stock — — — — ✓ — — — ✓ — — — — — — — — — —
sweetcorn — ✓ — — — — — — ✓ — — — — — — — — — —
basil — — — — — — — — — — — ✓ — — — — — — —
beans — — — — — — — — — — — ✓ — — — — — — —
breadcrumbs — — — — — — — — — ✓ — — — — — — — — —
chicken stock — — — — — — — — — — — — — — — — ✓ — —
cumin ✓ — — — — — — — — — — — — — — — — — —
dill — — — — — — — — — — — — — ✓ — — — — —
dry vermouth — — — — — — — — — — — — — — — ✓ — — —
gin — — — — — — — — — — ✓ — — — — — — — —
hot cooked pilaf — — — — — ✓ — — — — — — — — — — — — —
juice and grated zest of a lemon — — — — — — — — — — — — — — — — — — ✓
juice and zest of a lemon — — — — — — — — — — — — — — — — — ✓ —
lamb liver — — — — — — ✓ — — — — — — — — — — — —
lemon — — — — — — — — — — — — ✓ — — — — — —
medium-sweet wine — — — — — — — — — — — — — — — — — ✓ —
olives — — — — ✓ — — — — — — — — — — — — — —
salami — — — — — — — — — — — — — — ✓ — — — —
sausages — — — — — — — — — — — — — — — — ✓ — —
shallots — — — — — — — — — — — — — — — ✓ — — —
vinegar ✓ — — — — — — — — — — — — — — — — — —
water — — — — — — — — — — — — — ✓ — — — — —
white wine — — ✓ — — — — — — — — — — — — — — — —

Sauteed — with tomato, pepper and cumin

serves 4 45 min

Veal kidneys washed in water with vinegar, sauteed with onion and fried with tomato and pepper until they have absorbed their liquid.

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Chinese style — fried in wine and cornflour

serves 4 45 min

A Far Eastern dish in which lamb kidneys are dipped in wine and spiced cornflour, fried, and brought together with a garlic and pepper sauce.

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In butter — white wine, mustard, the quickest

serves 4 20 min

Sliced lamb kidneys cooked in seven minutes in a hot pan with butter, white wine, lemon and mustard.

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In their own fat — baked, on fried bread

serves 4 40 min

Lamb kidneys baked together with their own fat until the fat crisps, served on slices of fried bread.

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Italian style — mushroom tomato sauce with olives

serves 4 45 min

An Italian-style offal dish in which fried lamb kidneys are cooked in a sauce of onion, pepper, mushroom and tomato together with peppered olives.

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On pilaf — tomato sauce with wine and ketchup

serves 4 55 min

Lamb kidneys cut in half and sauteed with onion, bell pepper and garlic, cooked in a sauce of red wine, tomato and ketchup, and served on hot pilaf.

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On skewers — with liver, marinated in wine

serves 4 35 min

Veal kidneys and lamb liver left for four hours in a wine and oregano marinade, threaded alternately onto skewers and grilled.

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Pan-fried — floured and fried, finished in butter

serves 4 20 min

A simple pan dish in which lamb kidneys, slit down the middle and coated in flour, are fried in plenty of oil and finally turned in butter.

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Stuffed — mustard breadcrumb filling, baked

serves 4 55 min

Lamb kidneys slit into pockets, filled with breadcrumbs, mustard and garlic, baked in meat stock and served with a cream sauce.

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With gin — flambeed, in demi-glace

serves 4 50 min

A saute in which veal kidneys, sealed in butter and sliced, are flambeed with gin and brought together with a demi-glace sauce.

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With green beans — in red wine, with tomato

serves 4 1 hr

Veal kidneys sealed in butter and sliced, cooked with green beans in red wine and thickened with tomato and basil.

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With lemon — oregano bechamel, lemon slices

serves 4 55 min

Veal kidneys sealed in butter and sliced, served in a milk sauce flavoured with lemon zest and oregano.

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With mushrooms — in butter, with dill

serves 4 1 hr

Veal kidneys cut into large dice, cooked in butter until they have absorbed their own liquid and left in a thick sauce with whole mushrooms.

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With mushrooms — with salami, in hollowed fried bread

serves 4 50 min

A winter dish in which lamb kidneys cooked with salami and mushrooms are spooned into hollowed slices of bread dipped in egg and milk and fried.

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With mustard — in a vermouth butter sauce

serves 4 40 min

French-style offal in which sliced veal kidneys are sealed in butter and warmed through in a mustard butter sauce reduced with shallots, vermouth and lemon.

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With sausage — wine and tomato paste, on scrambled eggs

serves 4 1 hr 10 min

Lamb kidneys cooked with sausage and mushrooms in a tomato paste and wine sauce, poured over eggs scrambled in butter.

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With wine — mushrooms, soured cream, in a casserole

serves 4 1 hr

Sliced veal kidneys cooked in a casserole with a bag of spices and sweet wine, enriched with mushrooms fried in butter and soured cream.

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Yahni — plenty of onion, demi-glace with lemon zest

serves 4 45 min

A yahni in which thinly sliced lamb kidneys are served on a bed of softened onion, with a demi-glace sauce enriched with tomato and lemon zest.

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