Giblets soup began to be cooked in Russia a long time ago. It has long been appreciated for the fact that it always turns out to be light and tasty, and cooks quickly enough. This soup is ideal as a first course for both adults and kids.
It is necessary
- - chicken offal: legs, heart, liver, navel, neck and wings;
- - 2.5 liters of water;
- - 4 medium sized potatoes;
- - 1 head of onion;
- - parsley or dill;
- - 1 small carrot;
- - salt.
Instructions
Step 1
Wash the chicken offal thoroughly under running water and put in a saucepan. Add a peeled onion head to them, cover with cold water. Put on fire and bring to a boil. Then reduce the flame and carefully remove all foam. Cook for half an hour.
Step 2
In the meantime, peel the potatoes and carrots. Cut the potatoes into small cubes and the carrots into small strips.
Step 3
Remove the finished offal from the pan onto a plate and add a little salt to it. Discard the boiled onions.
Step 4
Place potatoes in a saucepan. After it boils, salt the broth and add the carrots to it. Cook until the potatoes are soft, skimming off the foam periodically. Place the bay leaf in the soup five minutes before the end of cooking.
Step 5
Pour the prepared soup into bowls and sprinkle with fresh herbs. Serve with black bread and boiled offal.
