Slice the blanched kidneys into bite-sized pieces (2–3 cm). Add them to the pan and sear on high heat for 5–7 minutes until they "seize".
Remove the outer membrane and cut the kidney into halves. pochki govjazhi recept foto
Submerge in cold water for 2–3 hours (changing water every hour). For a faster result, add 1 tbsp of vinegar or lemon juice to the water. Slice the blanched kidneys into bite-sized pieces (2–3 cm)
Heat oil in a deep pan. Fry onions until golden and translucent. pochki govjazhi recept foto
Add sour cream and half a cup of water (or beef stock). Lower the heat, cover, and simmer for 30–40 minutes until the kidneys are tender.
