Late autumn and winter are ideal times for rich, high-calorie soups cooked with fatty meat and lots of vegetables. They are high in quality protein and healthy fiber.
Such thick soups are called chowders. They will help satisfy hunger, keep warm and not remember food for a very long time - they are so satisfying. Another good thing about stews is that one plate can replace a set meal.
Warming lentil soup with sausages
Try to cook a regular lentil soup, supplement it with hunting sausages, you will be surprised how much its taste changes.
You will need:
- 1 liter of water;
- 220 g chicken soup set;
- 50 g of onions;
- 100 g carrots;
- 30 g tomato paste;
- 150 g lentils;
- 80 g potatoes;
- 130 g of hunting sausages;
- vegetable oil;
- salt to taste.
Exit - 2 servings.
Step by step cooking
- Cook the chicken broth. It is usually cooked for no more than half an hour over low heat.
- Add lentils. For this soup, red varieties are more suitable. Cook the lentils until half cooked. Season with salt to taste.
- Cut onion and carrots into cubes and fry in vegetable oil until golden brown, adding tomato paste. You can use fresh tomatoes instead.
- Add onions and carrots to the soup. Send randomly chopped potatoes there.
- Cut the hunting sausages into slices or strips. You can use chorizo instead. Fry the sausages in vegetable oil until golden brown and add to the soup.
- Serve the cooked dish with herbs and mustard.
Hearty noodles with giblets
An excellent soup is made from chicken giblets. You can use stomachs, hearts and livers separately or together. The ideal option is offal from homemade chicken, since store broilers are grown on hormones and other chemicals.
You will need:
- 700 ml of water;
- 150 g of chicken hearts;
- 100 g of chicken stomachs;
- 2 - 3 chicken necks;
- 2 chicken wings;
- 50 g noodles;
- 1/2 medium onion;
- 1/2 medium carrot
- 1 tbsp. l. vegetable oil;
- 1 bay leaf;
- 2 branches of dill or parsley;
- salt and ground black pepper to taste.
Exit - 2 servings.
Step by step cooking
- Rinse off chicken giblets, necks, and wings. Be sure to remove the film from the stomachs. Cut the giblets into small pieces.
- Cook the broth from the wings, neck, stomachs and hearts. Remove the foam from time to time, otherwise it will turn out cloudy. Cooking time - no more than 30 minutes.
- Grate the carrots on a coarse grater and finely chop the onion. Salt vegetables in vegetable oil until golden brown.
- Add noodles to the broth, you can use homemade, as well as sautéed onions and carrots, bay leaves, salt and pepper. Cook for another 5 to 7 minutes. It is important that the noodles do not lose their shape.
- Serve hot giblet soup, sprinkle generously with chopped herbs.
