Borscht with giblets is an excellent solution for those who want to save money, because giblets are much cheaper than meat. Nevertheless, borscht turns out to be rich, tasty and aromatic.
Ingredients:
- 350 g of goose offal;
- 2 potato tubers;
- 2 bay leaves;
- sunflower oil;
- carrot;
- 1 large beet
- 35 g tomato paste;
- 150 g green beans;
- 100 g of cabbage;
- 60 g celery;
- 1 onion;
- butter;
- greens;
- salt;
- garlic.
Preparation:
- All vegetables must be peeled and rinsed. Cut the celery into larger pieces. Pour half of the onion, carrots, herbs and ventricle with plain water and bring to a boil. Then you will need to remove the foam. Cook for another 20 minutes.
- Next, you need to take all the insides: heart, kidneys and liver. Cut them into slices. Fry the buds and hearts on all sides. Then add the liver to them. Add finely chopped onion to them and fry until tender.
- Remove all the roots, beets and stomach from the broth. Do not throw away the beets, they will still come in handy.
- Wash and peel the potatoes. Then cut it into cubes or cubes.
- Place the stomach back in the broth and bring to a boil again. The stomach should boil a little.
- In the meantime, you can prepare the gas station. To do this, grind carrots and celery on a coarse grater and fry them in a pan. Add broth there. Send bean pods and tomato paste to onions and carrots. Simmer everything until tender.
- Rinse the cabbage. Send dressing and cabbage to the broth. Continue to cook over low heat.
- Grate the beets on a coarse grater and send them to the fried offal, add a piece of butter and chopped garlic. Mix and simmer everything.
- Send the frying to the broth, add the bay leaf, cook for 10 minutes and add the chopped greens.
- The borsch is ready. Let it brew a little. Recommended to be served with sour cream.
