Chicken giblets soup with rice and tomatoes
4 servings
50 minutes
Chicken offal soup with rice and tomatoes is a dish with a rich history rooted in European culinary traditions. Its base consists of tender chicken offals infused with the aromas of roots and vegetables. The light acidity of the tomatoes pairs perfectly with the softness of the rice, creating a harmonious flavor. The addition of sour cream and egg yolks gives the soup a velvety texture, while spices make it warming and hearty. This soup is ideal for cool days when one craves something homely and cozy. It serves as a nutritious first course, especially popular in rural areas where offals are valued for their nourishment and accessibility.
1
Boil the stomachs and hearts separately, adding carrots, parsley root, and celery, and salt. Then slightly cool the offal and cut it into strips.
- Chicken giblets: 500 g
- Carrot: 1 piece
- Parsley: 1 stem
- Celery: 1 piece
- Salt: to taste
2
Finely chop the onion and fry in oil until golden. Add the chopped offal, brown everything well over the heat, then add peeled and diced tomatoes. Stew everything together, stirring often, over medium heat until the oil turns red. Pour in chicken broth, bring to a boil, add rice, season with salt and pepper, and cook until done.
- Onion: 3 heads
- Vegetable oil: 2 tablespoons
- Chicken giblets: 500 g
- Tomatoes: 250 g
- Chicken broth: 500 ml
- Rice: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
Before serving, season with sour cream whipped with yolks and warm it up without boiling.
- Egg yolk: 2 pieces
- Sour cream: 3 tablespoons