We bring to your attention a very aromatic and tasty soup with peas and chicken ventricles. It is prepared somewhat unusual, because all the ventricles, along with vegetables, are stewed in a separate frying pan and only at the end of cooking are added to the soup. This cooking method gives the soup a whole new flavor, soft texture and spicy aroma.
It is necessary
- • 350 g of peas;
- • 2, 5 liters of ordinary water;
- • 1 head of onion;
- • 4 potatoes;
- • 600 g of chicken ventricles;
- • 1 carrot;
- • 2 cloves of garlic;
- • ½ bunch of any greenery;
- • 2 bay leaves;
- • hops-suneli, seasoning for soup, seasoning for meat and salt.
Instructions
Step 1
Pour the peas into a bowl of cold water and leave overnight. In the morning, gently drain the water, and pour the peas into a saucepan, pour in plain water, put on fire and bring to a boil.
Step 2
Boil the contents of the pan for 1-1.5 hours, skimming off the foam, until the peas begin to boil. To make it boil faster, you can add a little soda to the pan.
Step 3
Heat sunflower oil in a skillet. Rinse the chicken ventricles thoroughly, peel, cut into pieces with an approximate size of 1, 5x1, 5 cm, put in a frying pan and simmer for half an hour, almost until tender.
Step 4
Wash and peel the onions and carrots. Cut the onion into cubes and the carrots into strips.
Step 5
Season the ventricles with salt, hops-suneli and seasoning for meat. Put chopped vegetables and bay leaves with them, mix everything and continue to simmer until tender.
Step 6
Peel the garlic, wash, chop finely with a knife, add to the pan to the ventricles and vegetables at the very end of stewing. Mix everything, cover and remove from heat. Wash the greens, shake them off and chop finely with a knife.
Step 7
Wash the potatoes, cut them into cubes and put them in the soup only when the peas are almost ready. Cook until the potatoes are cooked and the peas are tender. Then put the ventricles with vegetables into the soup.
Step 8
Season everything with chopped herbs, salt and seasoning for the soup. Cook for another 1-2 minutes, then remove from heat, cover and leave for 5-10 minutes. The soup is ready.
