Offal soup began to be cooked in Russia a very long time ago. It has long been appreciated for the fact that it always turns out easy and tasty, and it cooks quickly enough. Such a soup is ideal as a first course for both adults and kids.
Pick your recipe
You will need
- - chicken offal: legs, heart, liver, navel, neck and wings;
- - 2.5 liters of water;
- - 4 medium-sized potatoes;
- - 1 head of onion;
- - greens of parsley or dill;
- - 1 small carrot;
- - salt.
Instruction manual
1
Wash the chicken offal thoroughly under running water and put it in a pan. Add to them a peeled onion, pour cold water. Put on fire and bring to a boil. Then reduce the flame and carefully remove all foam. Boil for half an hour.
2
Meanwhile, peel potatoes and carrots. Cut the potatoes into small cubes, and the carrots into small strips.
3
Take the prepared offal from the pan onto a plate and add a little salt to them. Discard boiled onions.
4
Put potatoes in the pan. After it boils, salt the broth and add the carrots to it. Cook until the potatoes are soft, periodically removing the foam. Five minutes before cooking, put bay leaf in the soup.
5
Pour the finished soup into plates and sprinkle with fresh herbs. Serve with brown bread and boiled offal.