Pickle with kidneys and polandvitsa

Pickle with kidneys and polandvitsa

Category: First meal

Kitchen: Belarusian

Ingredients
Pork kidneys	1 PC.
Polendvitsa	250 gr.
Pearl barley	3 tbsp. l.
Potatoes	1 PC.
Carrot	1 PC.
Bulb onions	1 PC.
Pickle	1 PC.
Brine	optional
Salt	taste
Greens	taste
Sour cream	taste

Cooking method

• Let me make a small digression right away. Polendvica is not an exotic product. This is regular dry-cured pork. In the notes, I will write a recipe for its preparation.
• We begin to cook the soup in the evening.
• Fill the barley with water.
• We put the polandwich to soak. Unfortunately, I didn't think to photograph her before. Here she is already soaked.
• For the soup, take the polandvica not from the tenderloin, but from a regular piece, with fat. It should be 2 times more in weight than the kidneys.
• We clean the kidneys from films, cut out the ducts. Separate the fat from the polandvica. We cut all meat products into cubes of about 2-3 cm.
• Set the kidneys to boil in a separate saucepan.
• Put the chopped polandwich into the saucepan. Remove the kidneys from another saucepan, rinse and add them to the main saucepan. The broth will not be crystal clear. But don't be discouraged. The soup will still be tasty and beautiful.
• Salt the broth. Slightly.
• Cut the potatoes into cubes, put them and the pearl barley in the soup. Boil until tender.
• Add pickles and pickle. But don't overdo it with the latter. Remember that the polendica, cucumber and broth are already salted.
• Fry the fat cut from the polandwice. Oh, how fragrant it is!
• Add chopped onions and grated carrots there. We send the sausage to the soup. We give her a little friendship with the rest of the products.
• Pour the soup and enjoy.
• Bon Appetit!

Note

This is now an ordinary pickle and a cheap soup. Went to the store, bought some groceries and get ready.
And before it was eaten not so often. The pig has only two kidneys. Even meat was not so scarce. Especially dried and salted. Granny called this pickle festive. The usual one was with chicken giblets.

Now everything has changed. Buying kidneys is not a problem. But in our time, dry-cured meat is not so often on our table.
In fact, it's easy to cook. The difficulty is just finding good meat. But if you got it, then you can make a polandvitsa, and on its basis a festive pickle.

For a polandvica, you need to take fresh pork. Real polandvica is made from tenderloin. But for the soup we need cheaper meat with fat. We take the meat, rinse it thoroughly and dry it thoroughly with a towel, cover it well with a mixture of salt and granulated sugar (1: 1) on all sides. I used to put it in small bowls, but now I have adapted to using plastic bags. But I don't close them. We put the bags in the refrigerator.
So the meat costs us a day. We take it out from there, peel off the salt and sugar. Wipe thoroughly. Sprinkle with salt on all sides and send it back to the refrigerator.
After a day, we take out the meat, clean off the salt, but not so carefully. Blot with a napkin. Sprinkle with any ground spices (I had paprika, dried garlic, pepper), cover with gauze and put in the refrigerator for another day.
Then we take it out, tie it with twine or culinary thread, hang it in a dry and warm place.
We wrap the top loosely with gauze or a clean thin cloth from flies and dust.
After 5 days, you can eat the polandvica. And if she gets tired of it, then you can cook a delicious soup from the leftovers.

The polandvica in this pickle cannot be replaced with ordinary meat. This will be a different soup. And a different taste, and different sensations.

Rassolnik is the favorite soup in our family. I cook often, though not as luxurious.
With gratitude, I drag the recipe into my piggy bank.
Now I really, really, really want to wither the meat. But, unfortunately, I don’t know where I can hang it in my apartment, I don’t even have a balcony.
Ira, tell me, is it possible, after all the salting and spreading with spices, not to hang, but put the meat on the wire rack and keep it in the refrigerator? Or will it not wither there?

Lenka,

we hang in a dry and warm place.

I remember that grandma's sausage was dried over the stove. Stretching was done between the lockers and dried.
And now, in general, beauty: dryers, dehydrators, shmators ...

Now I really, really, really want to wither the meat. But, unfortunately, I don’t know where I can hang it in my apartment, I don’t even have a balcony.
Ira, tell me, is it possible, after all the salting and spreading with spices, not to hang, but put the meat on the wire rack and keep it in the refrigerator? Or will it not wither there?

Why go to the balcony? I have it dried right in the kitchen. I stuck a couple of buttons with reinforcement into the wall (with studs, it's more convenient with them than with ordinary ones) and I hang them on them.
After salting in the refrigerator and sprinkling with spices, nothing bad will happen to the meat. Proven by more than one generation. Granny had it in the kitchen too. The main thing is not to forget to hang a cloth from dust and flies on top.

we hang in a dry and warm place.

Oh, sorry, I missed it.

Unfortunately, hanging something right in the kitchen is not an option at all. But you can try it in a dryer.
Girls, Irisha, Natusik, thanks!

I'll hang it on the chandelier in the dining room - hi dangles!

I'll hang it on the chandelier in the dining room - hi dangles!

Creative, huh? I hung basturma on a chandelier for a long time

Again, I'm not the smartest.

Again, I'm not the smartest.

Why so? I guessed it myself. No clue.

Cured meats are easy. Even sausages and pates are much more difficult to cook.
You can start with a small piece. It will dry up faster and it will be clear what spices to use next time. Correct to your taste.
For example, I love with ground cumin. And my daughter - with dried garlic and caraway seeds. Options - the sea!

Uhtyzh! Ground cumin suits me! Irisha, thanks!

I also respect cumin with meat!