Solyanka soup with goose offal
Description
The soup is simple and quick to prepare. Rassolnik is a hearty, warming soup known in Russia since the 15th century. It is traditionally cooked during the cold season. Barley is added in the classic recipe, but if you replace it with rice, the cooking time is reduced significantly. Below I have described in detail. Ladle into bowls and serve.
Instructions
- 1
Step 1
1. Prepare the ingredients. Wash the offal, trim off the films, and cut into portion-sized pieces. Wash and peel the potatoes, carrots, and onions.
- 2
Step 2
2. Place the gizzards in a saucepan and pour in 1 liter of cold water. Bring to a boil and skim off the foam. Simmer over low heat until done, add the hearts after 30 minutes, and the liver after another 15 minutes. Drain in a colander.
- 3
Step 3
3. Finely chop the onion and carrot and sauté in heated vegetable oil until golden brown.
- 4
Step 4
4. Cut the potatoes into cubes. Rinse the rice until the water runs clear.
- 5
Step 5
5. Add rice and potatoes, onion and carrots to the boiling chicken broth...
- 6
Step 6
6. ...goose giblets. Boil for 10 minutes.
- 7
Step 7
7. Cut the pickled cucumbers into small slices or cubes. If the cucumber skin is tough, peel it off. Pour in the brine and cook for 10 minutes. Remove from heat, add bay leaf, chopped herbs, salt and pepper to taste, and let it steep, covered, for 10 minutes.
- 8
Step 8
8. Serve with sour cream and chopped herbs.