Composition / ingredients
Cooking method
1. Prepare the kidneys by removing the film covering them. Cut the kidneys in half and cut into thick slices.
2. Heat a frying pan over medium heat, put out the cooking fat, let it melt. Peel the onion, cut into large cubes, put it in a frying pan and fry for about 5-6 minutes, stirring occasionally.
3. Add the kidneys to the onion and fry them on each side.
4. Pour the broth into a saucepan, put the fried kidneys with onions in it, add ground pepper and peas, thyme sprigs and bay leaf, salt.
5. Put the pan on the fire, bring to a boil, then cook on low heat under a closed lid for about 2 hours.
6. Peel the carrots, cut into thin circles, add to the broth and cook for another 45 minutes.
7. From the finished soup, remove the thyme sprigs and bay leaf, as well as pepper peas with a slotted spoon.
8. Add lemon juice.
The soup is ready. Bon appetit!
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
