prep 1:00 total 2:00
Cook the vegetables in the soup stock until tender. While the vegetables are cooking, split the kidney lengthwise, remove the fat and gristle, and then soak it briefly in cold water. Pat the kidney dry and cut into very thin slices or dice it.
This is a nutritious and tasty soup with a subtle touch of mild tartness. Use home-made pickles cured by fermentation without vinegar. You could use a kosher pickle if you don't have pickles without vinegar.
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