Soup with offal
Description
Perfect for lunch. The secret to making a truly delicious offal soup—strangely enough—lies in the offal itself. :) Soup made from frozen chicken semi-processed products will taste good, but not quite the same. Fresh offal, bought at the market "from grandmothers" (or even better, obtained through connections from a local farm), is exactly what you need! The ideal base for this soup includes two chicken feet, heart, gizzard, and wings. However, I don't recommend using liver—it makes the broth cloudy and may add bitterness. The ideal weight of good homemade offal is 350–450 grams. With this amount, you'll get a nice, hearty family-sized pot of soup. So here's the classic offal soup recipe—for lovers of home-cooked meals. Ladle into bowls and serve.
Instructions
- 1
Step 1
Rinse and sort the giblets. Remove the liver from the giblets—it can be quickly fried and eaten while the soup is cooking ;) Pour water (about 2 liters) over the giblets, bring to a boil, skim off the foam, add salt and spices, then simmer gently, covered.
- 2
Step 2
Meanwhile, peel and cut the carrots into strips.
- 3
Step 3
The broth has come to a boil? Then add a whole onion, peeled, to it! The soup's aroma will become completely different!
- 4
Step 4
Now you need to peel the potatoes and cut them into small cubes.
- 5
Step 5
Celery - sliced.
- 6
Step 6
Add the potatoes to the soup.
- 7
Step 7
And carrots. And thinly sliced bell pepper and celery—about 10 minutes after the potatoes and carrots.
- 8
Step 8
Add the noodles to the soup and mix well. While the soup simmers slowly under the lid, chop the fresh herbs.
- 9
Step 9
Remove the bay leaf from the finished soup (and the chicken feet, if you used them—they make an excellent broth, but I don't recommend eating them). Pour the soup into bowls, sprinkle with fresh herbs, and serve. Well, what do you think of the soup, especially with the giblets? :)