Kishke (stuffed derma)
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Kishke (stuffed derma)
  Russian  
Last updated 6/12/2012 12:46:17 AM. Recipe ID 6477. Report a problem with this recipe.
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      Title: Kishke (stuffed derma)
 Categories: Ethnic, Meats, Russian
      Yield: 10 Servings
 
    1/2 lb Beef liver
    1/2 lb Beef lung (optional)
    1/4 lb Ground beef
      2 c  Raw rice, rinsed & drained
      1 tb Fresh coriander, chopped
      2 ts Salt
      1 ts Pepper, or to taste
      3    -ft large intestine of beef
           - well cleaned and
           - prepared for stuffing
      4 ea Ribs of celery, halved
           -horizontally
    1/3 c  Onion, sliced
      3 ea Bay leaves
      1 ts Peppercorns
      4 qt Clear beef stock
 
  1.  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. 3. 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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Recipe ID 6477 (Apr 03, 2005)

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