Pea soup with chicken gizzards
Description
Pea soup is prepared quite simply. The cooking time for the peas is determined individually—some prefer them softer, while others like them less cooked. You can add your favorite spices and herbs to the soup if desired. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare all the ingredients for making the soup.
- 2
Step 2
Rinse the peas thoroughly and cover with cold boiled water for several hours. I usually do this overnight.
- 3
Step 3
When the peas have swollen, rinse them and place them in a pot. Pour fresh water over them. Put the pot on the stove. Without covering the pot, bring the peas to a boil. Then reduce the heat and skim off the foam. There will be a lot of it. Once you've removed all the foam, you can cover the pot with a lid and continue cooking the peas.
- 4
Step 4
Rinse the chicken gizzards and trim off excess fat. Cut into 2-3 pieces. I had gizzards from home-raised chickens, which were quite large. Place them in a heavy-bottomed pot and cover with water.
- 5
Step 5
Cover the pot with a lid and simmer the gizzards over low heat until tender. This may take from 40 minutes to an hour and a half, depending on the quality of the gizzards. During cooking, as the liquid evaporates, add water as needed. Season with salt to taste.
- 6
Step 6
Peel the potatoes, wash them, and cut into cubes. Add to the pot when the peas are half-cooked.
- 7
Step 7
Peel and wash the carrots and onion. Finely chop the onion and grate the carrots. Place the vegetables in a frying pan, add sunflower oil, and sauté until the onion becomes translucent.
- 8
Step 8
Then add the carrots and onions to the pot. Season the soup with salt and pepper, and add the bay leaf. Cook until all the ingredients are done.
- 9
Step 9
At the end of cooking, add the stewed chicken gizzards to the soup and mix in the minced garlic.
- 10
Step 10
The pea soup with chicken gizzards is ready. It can be served.