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Add a photoServings: 10
Ingredients
- 1/2 lb Beef liver
- 1/2 lb Beef lung (optional)
- 1/4 lb Grnd beef
- 2 c. Raw rice, rinsed & liquid removed
- 1 Tbsp. Fresh coriander, minced
- 2 tsp Salt
- 1 tsp Pepper, or possibly to taste
- 3 x -ft large intestine of beef well cleaned and prepared for stuffing
- 4 x Ribs of celery, halved horizontally
- 1/3 c. Onion, sliced
- 3 x Bay leaves
- 1 tsp Peppercorns
- 4 quart Clear beef stock
Directions
- 1. Char the liver over charcoal or possibly under a gas or possibly electric broiler to kosher. Cut the liver into 1/4-inch cubes. If used, boil the lung in water for 1/2 hour. Cold and cut into 1/4-inch cubes.
- 2. In a large bowl, mix together well the liver, lung (optional), grnd 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 in the stuffed casting. Half-cover the pan and reduce the heat to low. Cook for about 45 min or possibly more, till the skin is tender. Serve the kishke hot, sliced. Remove the bay leaves and serve the clear soup separately.
- Makes 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 492g | |
| Recipe makes 10 servings | |
| Calories 240 | |
| Calories from Fat 40 | 17% |
| Total Fat 4.41g | 6% |
| Saturated Fat 1.71g | 7% |
| Trans Fat 0.04g | |
| Cholesterol 112mg | 37% |
| Sodium 1787mg | 74% |
| Potassium 461mg | 13% |
| Total Carbs 31.91g | 9% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.45g | 0% |
| Protein 16.64g | 27% |
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