The stomachs are a valuable food product. Surprisingly, for some reason they rarely make soups from them. Soup with stomachs turns out to be very satisfying, you can take both chicken stomachs and duck stomachs (they are larger).
It is necessary
- - 700 g stomachs;
- - 5 potatoes;
- - 2 onions;
- - 1 carrot;
- - millet, salt, pepper, olive oil to taste.
Instructions
Step 1
First rinse the stomachs thoroughly. It is not enough to wash them, it is still necessary to remove all the fat and yellow films. Only meat should remain.
Step 2
Peel the onions and carrots, cut as you like, put in a frying pan in hot olive oil, fry until tender. After that, you can set the vegetable frying for the soup aside for now.
Step 3
Boil water in a saucepan, put prepared stomachs into it, salt, cook until tender. No matter how much you cook the stomachs, they will not become fully soft - they will still crunch pleasantly, this is normal.
Step 4
Separately, in another saucepan, bring clean water to a boil, put in it the potatoes, previously peeled and cut into thin strips. Add thoroughly washed millet to taste. Season with salt and cook until the potatoes are soft - this is about 20 minutes.
Step 5
Drain the broth from the stomachs, we don't need it for the soup. Transfer the stomachs to the second pot with potatoes, then send the onion and carrot dressing there. You can add any fresh herbs you like. Boil all the components of the soup for another 5 minutes, then turn off the heat, cover the pan with a lid, leave to infuse for 5 minutes. Serve hot soup with gizzards in soup bowls.
