Soup with chicken gizzards and millet
Description
The recipe won't take much time. Not everyone enjoys offal, but this soup with chicken gizzards and millet turns out not only tasty but also nutritious. The benefits of chicken gizzards are undeniable—they are an amazing product rich in folic acid, iron, and a variety of vitamins that boost the immune system and overall health. In addition, gizzards improve the condition of skin and hair, as well as the circulatory system. They pair perfectly not only in soups, but also make delicious stews in sour cream sauce and similar dishes. Serve the soup hot.
Instructions
- 1
Step 1
1. Clean the chicken gizzards, rinse them thoroughly, and cover with water. Bring to a boil, skim off the foam, and add spices and salt. Simmer over low heat for 1.5 hours, until the gizzards become tender.
- 2
Step 2
2. While the stomachs are boiling, prepare the sauté: fry the onion and carrot in butter until golden brown. Once ready, set aside for now.
- 3
Step 3
3. Cut the potatoes into cubes and add them to the broth when the gizzards are ready.
- 4
Step 4
4. Wash 100g of millet and add it to the broth when the potatoes start boiling. Wash the millet several times.
- 5
Step 5
5. I used frozen bell peppers and tomatoes, which can easily be substituted for fresh ones. In summer, there's certainly no problem with fresh vegetables, but frozen ones work well during winter. So, add the sautéed mixture and vegetables to the broth when it comes to a boil together with the millet.
- 6
Step 6
6. Cook until the millet and potatoes are done. This will take about 10 minutes over low heat.
- 7
Step 7
7. Since I also had frozen herbs, I used them. Dill, parsley, green onions — everything works perfectly.
- 8
Step 8
8. Add the herbs at the very last moment, simmer for a minute, then remove the soup from the heat.
- 9
Step 9
9. Serve hot.