1 c. mixed and diced vegetables (carrots, celery, parsley root, onion)
2 sm. potatoes
7 c. soup stock
1 lamb kidney or veal kidney
1 sm. onion, chopped
2 tbsp. butter
1 1/2 tbsp. flour
2 med. dill pickles
2 tbsp. sour cream
Salt and pepper
Chopped dill

Cook vegetables in soup stock until tender. While vegetables are cooking, split the kidney lengthwise, remove the fat and gristle, then soak briefly in cold water. Pat the kidney dry and cut into very thin and small slices. Cook the onion in butter until barely tender. Add the kidneys to the onion and cook for only a few minutes. Sprinkle the flour over the kidneys and stir well. Pour some of soup liquid to this mixture, stir, and gently simmer for about 10 minutes. Add this mixture to the soup stock. Dice the pickles on a plate, saving the juice and stir into the soup. Add sour cream, season to taste, and bring to a boil. If more tartness is desired, add additional juice from another pickle. Garnish with dill.