The kidneys release from films and creeks, wash thoroughly, cover with cold water and leave for a minimum of 8 hours periodically changing the water. Then again, rinse, cover with cold water, bring to boil, drain the water, and the kidneys, rinse again, fill again, repeat the procedure, and only the third time, cook on medium heat for an hour and a half. During this time they have not cooked until ready, but we don't need another. Until the kidneys are cooked, peel and crush the garlic, mix it with 2/3 of the sour cream. The kidneys remove from broth, cool slightly, cut into slices thickness of about 5 mm.

In a frying pan or pot heat the oil, fry the kidneys to blush.

Add the remaining third of the sour cream, season with salt and pepper, cover and simmer on low heat for 50 minutes.

Add mixture of sour cream with garlic, mix, leave under the lid for another 5 minutes. Kidneys, stewed in sour cream ready. The perfect garnish to this dish – mashed potatoes and braised cabbage. Bon appetit!