Chicken offal soup
10 servings
40 minutes
Chicken offal soup is a traditional dish of Russian cuisine valued for its rich flavor and nutrition. Its roots trace back to rural cooking where offals were used to create simple yet hearty meals. The taste of this soup is rich and layered: tender chicken liver adds softness while gizzards and hearts provide a pleasant texture. Vegetables, turmeric, and spices enhance the aroma creating a warm and cozy combination. This soup is perfect for cold days, warming you up and filling you with energy. It pairs wonderfully with fresh herbs and a slice of rye bread, highlighting its homely character. This dish pays homage to traditions showing how simple ingredients can turn into a delightful meal.
1
First, clean the offal from excess fat and membranes, then cut the stomachs and hearts into strips, cut into four pieces, and then slice the liver.
- Chicken gizzards: 150 g
- Chicken hearts: 150 g
- Chicken liver: 150 g
2
First, send the tripe and hearts to boil in a pot of water. When the water boils, remove the foam. While the broth is cooking, work on the vegetables.
3
Finely chop the onion. Grate the carrot. Cut the garlic into strips. Trim the edges of the bell pepper on both sides, then separate the core with a knife and cut it into strips.
- Onion: 1 piece
- Carrot: 1 piece
- Garlic: 3 cloves
- Bell pepper: 1 piece
4
Pour a little vegetable oil into the pan and sauté the onion, carrot, and garlic. Once the vegetables soften, add the bell pepper and sauté for a couple more minutes.
- Onion: 1 piece
- Carrot: 1 piece
- Garlic: 3 cloves
- Bell pepper: 1 piece
5
Prepare the broth, season with salt and pepper to taste, and add one teaspoon of turmeric, fragrant and black pepper, as well as a bay leaf.
- Salt: to taste
- Ground black pepper: to taste
- Turmeric: 1 teaspoon
- Allspice berries (whole): 3 pieces
- Black peppercorns: 4 pieces
- Bay leaf: 2 pieces
6
After 20 minutes of boiling, add the sautéed vegetables and one fourth of a cup of well-washed wheat groats.
- Onion: 1 piece
- Carrot: 1 piece
- Garlic: 3 cloves
- Bell pepper: 1 piece
- Fresh herbs: to taste
7
It's time to work with potatoes. Cut them into small cubes. Add to the soup, bring to a boil, and after 5-7 minutes add chicken liver. Cook until ready, about 10-15 minutes.
- Potato: 3 pieces
- Chicken liver: 150 g
