Thick pea soup with chicken gizzards
8 servings
90 minutes
Thick pea soup with chicken gizzards is a hearty and aromatic dish rooted in European cuisine. It combines the rich flavor of boiled yellow peas with tender pieces of stewed chicken gizzards infused with spicy seasonings and adjika. This soup is known for its thick texture and deep, warming taste, perfect for cold evenings. Bay leaves, allspice, and dried herbs add richness and spiciness to the dish, while garlic at the end of cooking adds a refined aroma. Thick pea soup is often served with rye bread or sour cream; it is good as a standalone dish or as part of a traditional family meal. Let it steep to reveal all its flavor nuances!
1
Rinse the peas, add 1.5 liters of water, and boil for 1 hour, constantly maintaining the water level at 1.5 liters.
- Yellow split peas: 150 g
- Water: 1.5 l
2
At this time, finely chop the ventricles, and dice the carrot and onion. Sauté everything in a pan, adding adjika and khmeli-suneli during the process.
- Chicken gizzards: 550 g
- Onion: 110 g
- Carrot: 70 g
- Vegetable oil: 1 tablespoon
- Adjika: 1 teaspoon
- Khmeli-suneli: 1 teaspoon
3
The peas should cook for an hour; if not, cook longer. Pour everything that was sautéed into the pot with peas, add bay leaf and pepper, season with salt and pepper, and add dried herbs. Cook everything for another 10 minutes. Mince the garlic and add it last. Let the soup steep for half an hour!
- Bay leaf: 1 piece
- Allspice berries: 4 pieces
- Garlic: 1 clove
- Dried celery leaves: to taste
- Dried parsley: 1 tablespoon
- Dill: 1 teaspoon
- Sea salt: to taste
- Ground black pepper: to taste