Chicken Giblets Soup

Rinse the ventricles, remove all excess, especially the bitter yellow ribbed film, as it will affect the taste of the soup.

Place the cleaned chicken gizzards in a pot, cover with water, and put on the heat.

When it boils, add the peeled onion and carrot, whole or halved, as well as the celery stalk.

Bring the broth to a boil, carefully skimming off the foam.

Add bay leaf and peppercorns to the broth.

Cook on low heat until the stomachs are tender, about 30-40 minutes.

Meanwhile, peel and dice the potatoes.

Gather the parsley into a bunch and carefully cut the leaves.

First, chop the stems finely, then the leaves. It's important to keep each bunch separate.

When the ventricles are almost ready, after exactly 40 minutes, remove the onion, carrot, celery, and bay leaf with a slotted spoon.

Throw potatoes and parsley stems into the pot.

When the soup boils again, add salt.

Boil the potatoes until cooked, about 15 minutes.

Now we need to thicken our soup so that it becomes not just broth, but a thick, hearty stew. For this, dissolve 2 tablespoons of flour in water. Mix thoroughly to avoid lumps.

Pour the diluted flour into the boiling broth in a thin stream, stirring constantly until the broth thickens, then let it simmer a bit. Then season the soup with freshly ground black pepper and sprinkle with finely chopped parsley.

You can add any spices to taste. For example, a little clove or nutmeg. Greens can also be used to your liking, green dill and cilantro work well.