27 January, 2018
Soup of chicken gizzardsPosted in : Soups on by : root
Very tasty and aromatic soup based on chicken gizzards and green buckwheat. Absolutely not greasy in consistency resembling broth – this soup will long be prescribed in your kitchen!
Description of the preparation:
If you want to pamper yourself than something delicious and unusual for the next lunch – prepare this wonderful soup. In this recipe you will find all necessary information about how to cook soup of chicken gizzards in the home. Instead of the usual buckwheat, I used green buckwheat, and traditional meat was replaced with chicken ventricles. It turned out simple and tasty.Definitely try to cook this soup for lunch! Godspeed!
- Chicken gizzards — 430 Grams
- Water — 1.8 Liter
- Potatoes — 4 Pieces
- Sweet pepper yellow — 1 Piece
- Onions violet — 1 Piece
- Carrots — 1 Piece
- Sunflower oil — 4 Tbsp. spoon
- salt to taste
- Buckwheat — 4 St. spoon
- Green onions — 1 Piece (bunch)
- Bay leaf — 1 Piece
- pepper to taste
Number of servings: Eight
How to cook “a Soup of chicken gizzards”
Chicken gizzards, rinse with water and cut into pieces a La carte.
Put chicken gizzards in a saucepan and cover with cold water. Pan put on fire and bring to a boil. Then cook for another 20 minutes.
Cook until gizzards, cleaned and cut into cubes the potatoes.
Rinse under cold water, carrots, onions and peppers. Then the cut vegetables.
Sunflower oil, fry pepper, onion and carrots until Golden brown. Remove the pan from the stove.
Broth salt to taste.
Put in a pan the potatoes and bring to a boil. Diminish the fire and cook for another 10 minutes.
Rinse buckwheat and place in the soup. Bring the soup to a boil and simmer until cooked potatoes and buckwheat.
After the cooked potatoes and buckwheat, add the vegetable sauté. Cook for another 5 minutes.
Now remove the pan from the stove and add the finely chopped green onion, pepper and Bay leaf.
Give the soup to stand 10 minutes, remove Bay leaf. You’re done!