Soup
Irish mutton soup

Try this Irish dish for lunch or dinner! Our godfather was on a business trip in Ireland and brought back a great recipe for Irish soup. Having tried this dish, I decided to treat my family with such a soup. After a successful experiment, I share the recipe with you.

57 kcal/100 g
Dish weight 3150 g
AUTHOR OF THE RECIPE MARIA GAVRILOVA

Ingredients for 6 servings

Lamb kidneys 700 g
Cooking oil 40 g
Bulb onion 160 g
Meat broth 2 l
Black peppercorns 10 pcs.
Ground black pepper 1 pinch
Thyme, thyme 20 g
Bay leaf 1 pc.
Carrot 160 g
Lemon juice 20 ml
Sea salt 1 pinch

Cooking process
Prepare the kidneys by removing the film covering them. Cut the kidneys in half and cut into thick slices.

Heat a frying pan over medium heat, put in the cooking oil, let it melt. Peel the onion, cut into large cubes, put in a pan and fry for about 5-6 minutes, stirring occasionally. Add the kidneys to the onions and fry them on each side.

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. Put the pot on the fire, bring to a boil, then cook over low heat with the lid closed for about 2 hours.

Peel the carrots, cut into thin circles, add to the broth and cook for another 45 minutes. From the finished soup, remove the thyme sprigs and bay leaf, as well as peppercorns with a slotted spoon. Add lemon juice.

Bon Appetit!

(c) healthy-eating.rf

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