Ukrainian Hunter's Soup with Chicken Giblets
4 servings
140 minutes
Ukrainian hunter's soup made from chicken offal is a true rural classic, infused with the aromas of nature and home. Its history roots back to hunting traditions when harvested trophies were used to prepare hearty and rich dishes. The broth steeped in chicken offal gains a rich flavor, while the combination of millet and potatoes makes it thick and nutritious. Bay leaves and fresh herbs add subtle spicy notes, highlighting the depth of aroma. This soup not only warms but fills with energy and provides comfort, making it an ideal treat on cool days. Served hot, traditionally with a piece of fresh bread or garlic pampushky, it complements the flavor palette of authentic Ukrainian cuisine.
1
Cover chicken offal with cold water and bring to a boil. Skim off the foam, add salt, bay leaf, onion, carrot, parsley, and cook until done.
- Chicken giblets: 500 g
- Salt: to taste
- Bay leaf: 2 pieces
- Onion: 2 heads
- Carrot: 2 pieces
- Parsley: 2 stems
2
Strain the broth and bring it back to a boil.
3
Rinse the millet and add it to the broth.
- Millet: 3 tablespoons
4
Cut the potatoes into cubes and add them to the soup. Cook for 30 minutes.
- Potato: 2 pieces
5
Sprinkle the ready soup with chopped greens.
- Fresh herbs: 50 g
