I understand that not everyone is a fan of offal, but trust me, this Czech pork kidney recipe may surprise you. With a little care and attention, the kidneys transform into a delicious dish coated in a rich brown gravy. A wonderful way to experience Czech cooking and try something a little different!
In this article: Pronunciation | Ingredients | How to make | Serving | Storage
The result is a flavorful gravy with tender pieces of meat that are both mild in taste and delicate in texture. The secret to success lies in properly cleaning the kidneys and soaking them in milk to remove any strong aroma. The recipe alone comes together quite quickly, ready in just 45 minutes. This delicious kidney stew pairs perfectly with steamed rice, but knedlíky, Czech dumplings, make a great alternative as well.
More Czech recipes with offals:
- Tripe soup (Držťková polévka)
- Pork liver with gravy (Vepřová játra na cibulce)
- Liver dumplings for soup (Játrové knedlíčky)
➜ Pronunciation
The Czech name for this recipe is "Dušené ledvinky." Want to hear how to pronounce it? I recorded a short clip for you—just click to listen!
➜ Ingredients for kidney stew
✅ You will find the exact ingredient amounts in the recipe card below, which you can also print out.
To make pork kidney stew, you will need:
- Pork kidneys – Fresh. In the Czech Republic, I buy them at the Globus hypermarket in the butcher section, where they offer a good selection of fresh meat.
- Cow’s milk – Used to soak the kidneys and remove their strong aroma.
- Lard – Or canola oil as an alternative.
- Yellow onions – Well, we need some vegetables, right?
- Bacon – In the Czech Republic, I use what is called English bacon, a wet-cured and smoked piece of pork belly.
- Vegetable broth – Adds richness to the sauce. You can use water, but broth makes the flavor deeper.
- All-purpose flour – Just a little, to thicken the gravy. I used Czech hladká mouka (read about the Czech flours vs. all-purpose flour)
- Caraway seeds – Ideally crushed or coarsely ground using a mortar and pestle or a spice grinder. Caraway is a classic Czech spice that gives this dish its authentic flavor.
- Salt – to taste.
➜ How to make kidney stew the Czech way
STEP 1: Clean the kidneys
This is the trickiest part, but once you get through it, the hard work is done!
First, rinse the kidneys thoroughly under cold water, then soak them in milk for at least 2–3 hours to remove any strong aroma. After soaking, rinse them again several times in cold water and let them drain.
You can also leave them soaking in milk overnight in the refrigerator.
Start by removing any visible membranes from the kidneys. Then, using a sharp knife, cut them in half lengthways and trim out the white ureters and fat in the middle, leaving only clean flesh.
Next, slice the kidneys into thin strips (about ¼ inch / 0.6 cm thick) or cut them into small cubes (⅓–⅔ inch / 1-1.5 cm). Rinse them in cold water once again and let them drain.
STEP 2: Prepare onions and bacon
Peel and finely chop the onion. Cut the bacon into small cubes.
STEP 3: Sauté and simmer the kidneys
In a saucepan over medium heat, melt the lard. Add the chopped onions and cook, stirring, until they turn slightly golden. Stir in the caraway seeds and bacon, cooking for another minute.
Increase the heat to medium high and add the drained kidneys. Fry them for 2-3 minutes while stirring constantly.
Do not add salt at this stage, as it can make the kidneys tough.
Once the kidneys are seared, pour in a little hot broth or water. Reduce the heat to low, cover with a lid, and let them simmer for about 30 minutes, stirring occasionally.
If the liquid evaporates and the kidneys start to stick, add a bit more hot broth—not too much!
STEP 4: Thicken the gravy and finish cooking
When the kidneys are nearly tender, increase the heat and let the liquid reduce until almost gone. Sprinkle the flour over the mixture and stir well, frying for 30 seconds.
Remove from the heat source. Gradually add lukewarm broth to the saucepan, stirring to create a smooth, slightly thin gravy. Lower the heat and put it back on the stove. Cover with a lid, and simmer for 15 minutes, stirring occasionally.
Finally, season with salt to taste and enjoy your rich, flavorful kidney stew!
➜ Serving
In the Czech Republic, kidneys are typically served as a main for lunch or dinner. As a side dish, this kidney stew pairs best with steamed rice, but knedlíky dumplings are also a great option. For a pop of color and freshness, sprinkle chopped green parsley leaves or chopped spring onion greens over the dish before serving.
➜ Storage
If you have leftovers, let them cool completely and store them covered in the refrigerator. Use within three days.
This kidney stew also freezes well. Once chilled, transfer it to an airtight container and place it in the freezer. For the best quality, use within three months.
Tried this recipe?
Leave a review down in the comments! ⭐⭐⭐⭐⭐
Other readers and I love hearing what you think. Stay in touch by following me on Facebook and Pinterest. For more Czech stuff, subscribe to my newsletter!
Pork Kidney Stew (Czech Dušené ledvinky)
Tap or hover to scale
Ingredients
- 1 ⅓ pounds pork kidneys fresh
- 2 cups milk
- 1 Tablespoon pork lard (or canola oil)
- 1 medium onion
- 3 ½ ounces bacon
- 2 cups vegetable broth (or water)
- 1 Tablespoon all-purpose flour (plain flour, in Czech Hladká mouka)
- 1 teaspoon caraway seeds crushed or coarsely ground
- ½ teaspoon salt more to taste
Instructions
- Rinse 1 ⅓ pounds pork kidneys under cold water, then soak in 2 cups milk for 2–3 hours (or overnight in the fridge) to reduce their strong aroma. Rinse again and drain.
- Remove any visible membranes. Then cut the kidneys in half lengthways, and trim out the white ureters and fat from the middle, keeping only the clean flesh.
- Slice the kidneys into thin strips (¼ inch / 0.6 cm) or small cubes (⅓-⅔ inch / 1-1.5 cm). Rinse in cold water again and drain.
- Peel and finely chop1 medium onion. Cut 3 ½ ounces bacon into small cubes.
- Melt 1 Tablespoon pork lard in a saucepan over medium heat. Add chopped onions and cook until slightly golden. Stir in 1 teaspoon caraway seeds and bacon, cooking for another minute.
- Increase to medium-high heat, add drained kidneys, and fry them for 2-3 minutes while stirring constantly. Do not add salt yet, as it may toughen the kidneys.
- Once seared, add a little hot broth or water. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally. If the liquid evaporates and the kidneys stick, add a bit more hot broth—just enough to prevent burning.
- When the kidneys are nearly tender, increase the heat and reduce the liquid until almost gone. Sprinkle with 1 Tablespoon all-purpose flour, stir well, and fry for 30 seconds.
- Remove from the heat source. Gradually add app. 1 ½ cups lukewarm broth to the saucepan, stirring to create a smooth, slightly thin gravy. Lower the heat and put it back on the stove. Cover with a lid, and simmer for 15 minutes, stirring occasionally.
- Finally, season with salt to taste and enjoy your rich, flavorful kidney stew!
Notes
- The basic recipe makes 4-6 portions.
- SERVING: In the Czech Republic, kidneys are typically served for lunch or dinner. As a side dish, this kidney stew pairs best with steamed rice, but dumplings are also a great option. For a pop of color and freshness, sprinkle chopped green parsley leaves or chopped spring onion greens over the dish before serving.
- STORAGE: Let leftovers cool completely, then store covered in the refrigerator and use within three days. This kidney stew also freezes well—once chilled, transfer to an airtight container and freeze for up to three months.
George Kent says
Would really, really like to make this. Love veal and lamb kidneys, but have never seen pork kidneys in the US. I think they end up in dogfood.
Petra Kupská | Cook Like Czechs says
Yay, not even at the butcher?
Bernard says
I think you overcook the kidneys. 30 min is much to much. 10min max. butI might be wrong