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Regime Type:

Without Eggs, Strict PKD (No Allowances)

Cool Soup

Introduction & Inspiration

When you enjoy soup, cold soup is the answer on hot days, when you are looking for a refreshing meal, full of nutritious ingredients that will keep you satiated and full of energy until later in the day.

I hope you enjoy it!

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

1 x Bowl of Cool Soup

Main Ingredients:

60g Lamb Kidney

75g Steak

50g Eskimo Smoked Mangalica Dwarf Sausage (or similar)

40g Whipped (Kolozsvari) Bacon fat

5g Bone Broth Fat (or lard/tallow)

100ml Bone Broth

1 tsp Beef Crackling Crumbs

Salt to Taste

Recipe Instructions

Start by washing the lamb kidney under running water to give it a quick clean. Place the lamb kidney on a wooden chopping board. Slice the kidney in half and snip out the tight white core with a sharp knife and/or kitchen scissors. Cut the kidney into small pieces.


Chop the sausage into thin slices and slice up the steak.


Heat up the bone broth fat in a frying pan on medium-high heat. Add the kidney, steak and sausage to the pan with a touch of salt (optional).


Allow the ingredients to cook for a few minutes on each side until the meat is browned all over, but with the lamb kidney still a little pink in the middle.


Use a spatula to pour the pan ingredients into a serving bowl.


Add the gelatinous bone broth on top of the meat in the bowl.


Use an ice cream scoop to place a ball of whipped bacon fat in the centre of the bowl and sprinkle the top with a little beef crackling crumbs.


Enjoy your Cool Soup!


Ideally, purchase your meat, fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.


Check out my Bone Broth - `Pressure Cooker and Beef Crackling Crumbs recipes for instructions on how to make these.

You can also pop your bone broth in the freezer for a few minutes while the soup is being made, for an even cooler effect.


Eskimo Smoked Mangalica Dwarf Sausage is a traditional homemade smoked sausage made simply  with sea salt and pork, allowing the full flavour of the Mangalica-Duroc pork to shine through. It's also a perfect food for those with allergies or food sensitivities due to the absence of any spices. For best results do not overcook it (it can also be eaten raw).  You can order this, and other wonderful products, from Eskimo Kitchen in Hungary:


Kolozsvari is a type of traditional smoked bacon from the Cluj-napoca region of Romania. It can be eaten raw as for this recipe, or it can be cooked in the pan and crisps up nicely. You can order this, and many other wonderful products, from Eskimo Kitchen in Hungary

Their products are all free from harmful additives and preservatives and they have a wonderful selection of produce.


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