Chicken offal solyanka soup
Description
Hearty first course. Recipe for preparing soup with chicken offal. Serve with herbs and sour cream.
Instructions
- 1
Step 1
Clean chicken offal from films, wash, place in a pot with water, and quickly bring to a boil. Remove the foam with a skimmer, reduce heat, add salt, and cook for 10 minutes. Take the offal out of the broth and rinse with warm water. Strain the broth. Cut the offal into small pieces and return to the broth. Bring to a boil once again.
- 2
Step 2
While the offal is cooking, prepare the vegetables. Peel the carrots, celery, and onion, slice them thinly into strips, and sauté in heated vegetable oil for 4 minutes. Transfer the vegetables to the pot with the broth and cook for 10 minutes.
- 3
Step 3
Meanwhile, peel the cucumbers and place the peels in a saucepan, pour a glass of boiling water over them and simmer for 10 minutes. Strain the broth. Cut the cucumbers into julienne strips, put them into the broth, then pour in the brine. Bring to a boil and remove from heat.
- 4
Step 4
Peel the potatoes, cut into julienne strips and add to the soup. Cook for 5 minutes.
- 5
Step 5
Rinse the rice with warm water and add it to the soup, cook for 7 minutes.
- 6
Step 6
Add cucumbers together with the broth, bay leaf, and peppercorns. Season with salt to taste. Cook for 10 minutes. Remove from heat and portion out. Serve with sour cream.