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Kidney Soup

chef.alexande's picture
Ingredients
  Onions 2 Large
  Lard 2 Ounce (50 Grams)
  Sugar 2 Teaspoon (1 Rounded Teaspoon)
  Fat bacon 4 Ounce (100 Grams)
  Ox kidney 1 Pound (250 Grams)
  Dried mixed herbs 1⁄2 Teaspoon (Leveled)
  Canned tomato puree 2 1⁄2 Ounce (1 Small Can / 70 Grams)
  Beef stock 4 Pint (2 Liters)
  Salt To Taste
  Pepper To Taste
  Cornflour 2 Ounce (50 Grams)
Directions

GETTING READY
1) Wash the kidney and remove the core. Slice into small pieces. Place aside.
2) In a small bowl, dissolve cornflour in little water. Place aside.

MAKING
3) In a pan, heat up lard.
4) Add sliced onions, sugar and bacon in hot lard, cook until golden brown and remove from the pan.
5) In the remaining fat, fry the kidney pieces.
6) Bring back the onions and bacon to the pan, add the herbs, tomato puree, stock and some salt and pepper.
7) Bring the mixture to a boil. Simmer for ½ hour, by covering and reducing the heat.
8) In a liquidizer, add the mixture in 2-3 batches to liquidize.
9) Pour in the cornflour solution and return on heat to bring a boil and cook for 2 minutes.
10) Adjust seasoning according to the taste.

SERVING
11) Add 15 ml (1 tablespoon) red wine for each portion just before serving, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Meat
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
4

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