• ¾ lb beef
  • 1 onion
  • ¾ or 1½ lbs kidney fat
  • 5 black peppercorns
  • 10 allspice
  • (½ spoon butter)
  • (marjoram, if desired)
  • salt

For the dough

  • 3 glasses, or 1 lb, flour
  • 2 eggs


Very finely chop ¾ lb raw beef filet, rump, or round, etc., with ¾ lb kidney fat. For those who like very rich kolduny, double the amount of kidney fat. Add salt, 5 black peppercorns, 10 allspice, and 2 spoons finely chopped onions fried in ½ spoon butter, or simply bake an onion and chop it fine. Add, if desired, ½ teaspoon sieved marjoram and 1–2 spoons rich bouillon. Mix, prepare the dough as indicated, and cut out kolduny half the size of a small glass. Drop into boiling salted water and test after 15 minutes. When they are cooked, transfer them carefully with a slotted spoon onto a platter. Serve hot before bouillon. Eat strewn with salt and sifted* black pepper.

*The need to sift black pepper suggests that it was being pounded in a mortar rather than ground in a pepper mill.