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Kishke (Stuffed Derma)

  • 10servings
  • 120minutes
  • 552calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B3, B6, B9, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 pound beef liver

  2. 1/2 pound beef lung optional

  3. 1/4 pound ground beef

  4. 2 cups rice raw, rinsed and drained

  5. 1 tablespoon coriander fresh, chopped

  6. 2 teaspoons salt

  7. 1 teaspoon black pepper or to taste

  8. 3 feet beef intestine large, well cleaned and prepared for stuffing

  9. 4 each celery stalks halved horizontally

  10. 1/3 cup onion sliced

  11. 3 each bay leaves

  12. 1 teaspoon peppercorns

  13. 4 quarts beef stock prefer veal stock if possible*

Instructions Jump to Ingredients ↑

  1. Char the liver over charcoal or under a gas or electric broiler to kosher.

  2. Cut the liver into 1/4-inch cubes.

  3. If used, boil the lung in water for 1/2 hour.

  4. Cool and cut into 1/4-inch cubes.

  5. In a large bowl, mix together well the liver, lung (optional), Sew up one end of the intestine (derma) and stuff -- not too tightly since the rice will expand.

  6. Sew up the opening.

  7. On the bottom of a large pan, put the celery, onion, bay leaves, Pour in the clear beef stock. Bring to a boil over moderate heat and add the stuffed casting.

  8. Half-cover the pan and reduce the heat to low.

  9. Cook for about 45 minutes or more, until the skin is tender.

  10. Serve the kishke warm, sliced.

  11. Remove the bay leaves and serve the clear soup separately.

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