| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Russian |
Ethnic, Meats, Russian |
10 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Beef liver |
| 1/2 |
lb |
Beef lung, optional |
| 1/4 |
lb |
Ground beef |
| 2 |
c |
Raw rice, rinsed & drained |
| 1 |
T |
Fresh coriander, chopped |
| 2 |
t |
Salt |
| 1 |
t |
Pepper, or to taste |
| 3 |
|
ft large intestine of |
|
|
beef |
|
|
well cleaned and |
|
|
prepared for stuffing |
| 4 |
|
Ribs of celery, halved |
|
|
horizontally |
| 1/3 |
c |
Onion, sliced |
| 3 |
|
Bay leaves |
| 1 |
t |
Peppercorns |
| 4 |
qt |
Clear beef stock |
INSTRUCTIONS
Char the liver over charcoal or under a gas or electric broiler to
kosher. Cut the liver into 1/4-inch cubes. If used, boil the lung in
water for 1/2 hour. Cool and cut into 1/4-inch cubes. 2. In a large
bowl, mix together well the liver, lung (optional), ground beef, rice,
coriander, salt, and pepper. Sew up one end of the intestine (derma)
and stuff -- not too tightly since the rice will expand. Sew up the
opening. On the bottom of a large pan, put the celery, onion, bay
leaves, and peppercorns. Pour in the clear beef stock. Bring to a
boil over moderate heat and add the stuffed casting. Half-cover the
pan and reduce the heat to low. Cook for about 45 minutes or more,
until the skin is tender. Serve the kishke warm, sliced. Remove the
bay leaves and serve the clear soup separately. Makes 10 to 12
servings.
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