Traditional Irish Kidney Soup with Lamb and Root Vegetables
This hearty traditional Irish soup transforms lamb kidneys into a rich, warming meal through slow simmering with aromatic herbs and vegetables. The kidneys are carefully prepared and browned before being simmered in beef or lamb stock with thyme, bay leaf, and peppercorns for three hours until tender. Carrots add sweetness and color, while a finishing touch of lemon juice brightens the deep, savory flavors. Perfect for cold weather dining, this authentic recipe delivers the comforting essence of Irish country cooking with its robust, earthy taste and satisfying texture.
Ingredients
- 1 ½ lbs lamb kidneysbeef kidneys1:1carnivore
similar flavor profile
- 2 onions, coarsely chopped
- 2 carrots, sliced
- 1 tbsp lemon juice
- 10 whole black peppercorns
- 2 large sprigs thyme
- 1 bay leaf
- 8 cups beef or lamb stock
- 2 tbsp cooking fatbutter1:1traditionaladds dairy
richer flavor
- sea salt, to taste
- freshly ground black pepper, to taste
Instructions
- 1
Remove any membrane covering the kidneys and cut them in half lengthwise
- 2
Cut around the fatty white core to remove it completely
- 3
Cut each kidney half into thick slices
- 4
Heat cooking fat in a stockpot over medium heat
- 5
Cook onions until they start to soften, stirring occasionally
- 6
Add kidney slices to the hot pot and brown them on each side
- 7
Pour in the stock and add whole peppercorns, thyme sprigs, and bay leaf
- 8
Bring to a boil then reduce to a simmer
- 9
Cover and simmer for about 3 hours
- 10
Add carrot slices in the last 45 minutes of cooking
- 11
Discard thyme sprigs and bay leaf when ready
- 12
Remove most whole peppercorns with a slotted spoon
- 13
Add lemon juice to taste and adjust seasoning
Tips
Soak kidneys in cold water for 30 minutes before preparing to remove any strong flavors
Use a sharp knife when removing the white core as it can be quite firm and fibrous
Skim any foam that rises during the initial boiling stage for a clearer broth
Good to Know
Refrigerate for up to 3 days in airtight container. Reheat gently on stovetop.
Can be made 1 day ahead. Flavors improve overnight. Add fresh lemon juice when reheating.
Serve hot with crusty bread or Irish soda bread. Garnish with fresh thyme if desired.
Common Mistakes
Don't skip removing the white core from kidneys to avoid bitter taste
Avoid high heat when browning kidneys to prevent them becoming tough
Substitutions
similar flavor profile
FAQ
Can I substitute other organ meats for lamb kidneys?
Beef kidneys work well with the same preparation method. Chicken livers can substitute but reduce cooking time to 45 minutes as they cook much faster.
How long will this soup keep in the refrigerator?
The soup keeps well for up to 3 days refrigerated. The flavors actually improve overnight. Reheat gently and add fresh lemon juice before serving.
What if I can't find lamb kidneys at my grocery store?
Ask your butcher to order them, or try specialty meat markets. Some ethnic markets carry organ meats regularly. Beef kidneys are more commonly available.