Irish Lamb Kidney Soup
Try cooking up an Irish dish for lunch or dinner! A friend of ours was on a business trip to Ireland and brought back a fantastic recipe for an Irish soup. After tasting it, I decided to make it for my own family. The experiment was a hit, so now I'm sharing the recipe with you.
elechka
Recipe author
Irish Lamb Kidney Soup
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 55 %
6 g
Fats 27 %
3 g
Carbohydrates 18 %
2 g
57 kcal
GI:
100
/
0
/
0
- Prep the kidneys by removing the membrane that covers them. Halve the kidneys and cut them into thick slices.
- Heat a skillet over medium heat, add the cooking fat, and let it melt. Peel the onion, cut it into large dice, add it to the skillet, and fry for about 5–6 minutes, stirring occasionally.
- Add the kidneys to the onion and sear them on each side.
- Pour the broth into a pot, add the seared kidneys and onion, then add the ground pepper and peppercorns, the thyme sprigs, and the bay leaf, and season with salt.
- Set the pot over the heat, bring to a boil, then simmer over low heat, covered, for about 2 hours.
- Peel the carrots, cut them into thin rounds, add them to the broth, and cook for another 45 minutes.
- Using a slotted spoon, fish out the thyme sprigs, bay leaf, and peppercorns from the finished soup.
- Stir in the lemon juice.
- The soup is ready. Enjoy!
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Black pepper peas - 255 kcal/100g
- Table fat - 899 kcal/100g
- Cooking fat - 897 kcal/100g
- Fat confectionery - 897 kcal/100g
- Onion - 41 kcal/100g
- Lemon juice - 16 kcal/100g
- Sea salt - 0 kcal/100g
- Meat broth - 34 kcal/100g
- Lamb kidneys - 77 kcal/100g
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