Soak kidneys in cold water overnight, then bathe.

Cut carrot, tomatoes and celery root into circles, cut onion and sweet pepper into rings.

Fry carrot, onion and celery in oil at full power.

Cut by-products into cubes, mix with prepared vegetables. Salt, pepper, cover with sour cream, dissolved with hot stock and cook for 15 minutes under a lid at full power.

Top the dish with parsley greens and serve with complex garnish.