Pork Kidney Stew (Czech Dušené ledvinky)

Pork kidney stew served with rice in a bowl.

Pork Kidney Stew (Czech Dušené ledvinky)

Not everyone loves offal, but this Czech pork kidney recipe may surprise you! With a little care, the kidneys turn into a delicious dish with rich brown gravy—a great way to explore Czech cuisine and try something new!

Course Main Course

Cuisine Czech

Keyword Offals

Prep Time 20

Cook Time 40

Soaking time 3

Total Time 4

Servings

Calories 399kcal

Author Petra Kupská

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

Cups - Metric

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.

Nutrition