Russian Kidney Soup Recipe
Ingredients
| Calf kidney | 2 , sliced | |
| Turnips | 1 Cup (16 tbs), diced | |
| Carrots | 2 , diced | |
| Onion | 1 , minced | |
| Potatoes | 4 , diced | |
| Stalk celery | 1 , diced (Use Ones With Tops) | |
| Stock | 2 Quart | |
| Cider vinegar | 1⁄4 Cup (4 tbs) | |
| Whole wheat flour | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| Nutritional yeast | 3 Tablespoon | |
| Oil | 1 Tablespoon | |
| Dill | 1⁄4 Cup (4 tbs) | |
| Sour cream/Yogurt | 1 Cup (16 tbs) |
Directions
Arrange kidneys and vegetables in pot.
Cover with stock.
Cover pot.
Simmer gently until kidneys and vegetables are tender.
Remove one cup of stock.
Mix with vinegar, flour, salt, yeast, oil and dill.
Blend thoroughly and return mixture to the pot.
Blend.
Cover.
Cook until soup is slightly thickened.
Serve garnished with sour cream or yoghurt.
Cover with stock.
Cover pot.
Simmer gently until kidneys and vegetables are tender.
Remove one cup of stock.
Mix with vinegar, flour, salt, yeast, oil and dill.
Blend thoroughly and return mixture to the pot.
Blend.
Cover.
Cook until soup is slightly thickened.
Serve garnished with sour cream or yoghurt.
Chef
