Soup with chicken offal. Chicken soup with giblets

Material:)

Homemade bouillon chicken 1.3 kg

Offal prepared for boiling

Heart (11 pcs) and liver (8 pcs) with a total weight of 600g (wash the liver, cut the hearts lengthwise, remove the vessels above the base of the hearts, films, blood clots, fat, rinse ..)

Stomachs (7pcs) - 500g (stomachs are already cut, freed from the film, separate the fat, rinse ..) .

Homemade chicken, "broth" - 1 piece, weighing 1.3 kg. Wash and cut lengthwise into 2 pieces. (You can cook and kiss). These chickens are boiled for several hours J.

Onion - 4-5 pcs. Cleanse and wash.

Carrot - 1 root vegetable (medium size).

Saffron - 1 pack. Dilute in a small amount of water and let it brew.

Parsley, dill - several branches.

Bay leaf 2-3pcs.

Peppercorns, salt.

The pan is roomy, with a volume of at least 5 liters (the authors of the post cook the broth in a saucepan with a volume of 8 liters, so that it would be spacious for both chicken and offal).

Cast iron pot (or not cast iron or a saucepan, saucepan) with a volume of 1.5-1.7 liters.

Noodles -120 g. In principle, any will do, but in this recipe it was purchased (for lagman, it contains only salt, flour and water). Homemade, oven-dried noodles are welcome. Orzo pasta behaves very interestingly in giblets! interesting option.

Boil the liver separately for 15 minutes. To do this, pour water into a small saucepan (volume 1-1.5 l), add a little salt, add onion - 1 pc, black peppercorns - 5-8 pcs, several branches of parsley and bay leaf. Boil at a low boil for 10 -15 minutes, then lower the liver (washed) into the saucepan and cook for 10-15 minutes (carefully remove the foam during boiling). The liver can be boiled beforehand, but it is better by the time the soup with giblets is almost ready.

Place the chicken, hearts and stomachs (prepared, washed) in a fairly spacious saucepan and pour cold water (if the saucepan with a volume of 5-6 liters is poured to the top, if, as in our case, with a volume of 8 liters, then pour a little less water, all this taking into account the fact that the chicken is rustic broth and will cook for at least 3 - 3.5 hours, the water, therefore, will boil away ..). Let it boil, remove the foam with a perforated spoon and cook at a low boil for 3 - 3.5 hours (considering that chickens and offal are from village chicken. 1 hour after boiling, add 3 onions, parsley and several branches to the pan with chicken and offal , dill, pepper 1 hour before the readiness to salt moderately.

When the chicken and offal are ready (they become soft, but the chicken and offal should not be brought to full boil, the boiling time depends on the age of the chicken, etc.), remove the chicken and offal from the pan, strain the broth through a sieve.

Cut the stomachs and liver into not quite small pieces (the hearts are already cut, they should not be cut smaller).

In a pot (stewpan) with a volume of 1.5 liters, put the stomachs of the hearts, let it boil, add the noodles and boil until the noodles are ready. Add boiled liver (the liver can be added directly to the plates, but we prefer to add the liver directly to the pot). Sprinkle with fresh herbs - parsley, dill, green onions. In this recipe, the noodles were cooked for 2 minutes.

Pour into bowls).

REMARKS.

The broth can be prepared in advance (yes, at least a day in advance) and already boil the giblets (heart and stomachs) in it. In this case, you should cook with onions, carrots .. or fry onions and carrots, add to the giblets at the end of cooking, at the “to noodles” stage and parsley.

The liver must be cooked separately and never together with the giblets (due to the fact that the cooking time of the liver is much less than the cooking time of the giblets and chicken ..).

If the giblets are not from poultry, then they will cook much less.

Bird giblets can be boiled in beef broth, in old cookbooks there are a sufficient number of recipes where you need to boil bird giblets (turkey, goose ..) in meat broth (beef).

Offal can be cooked without chicken, but with chicken legs, wings and necks. This is a very good option for offal.

You can cook giblets using a broth in which only giblets were boiled.

WHEN COOKING CHICKEN LEGS (in any dishes) - IT IS NECESSARY TO REMOVE THE NAIL PHALANES BEFORE BOILING, AND DO NOT COOK IT WITH CLAWS! It is outrageous when the nail phalanges are not removed from chicken paws! It's all the same as cooking meat broth (for example, for jelly) with hooves!

It happens (we once had) that the offal is ready before the chicken, then they should be removed with a slotted spoon, and the chicken should continue to cook until tender.

Ready)

Chicken offal soup is a well-known old Russian dish. In ancient Russia, offal was considered a delicacy. This unique product is still very popular today.

Chicken offal is the liver, heart and stomachs. Quite diverse in their taste, gunpowder has a common significant advantage over other types of meat - this is their nutritional value and low calorie content.

For example, the liver contains a record amount of B vitamins, iron and manganese.

There are many vitamins A, C, E in the stomachs and hearts; trace elements - selenium, potassium, calcium, magnesium, phosphorus, etc.

In general, offal is a dietary product. Eating them regularly helps to cope with cardiovascular diseases, lower blood sugar levels, improve digestion, and also speed up metabolism.

In cooking, offal is used to prepare soups, stews, pates, salads, etc.

The undoubted leader among these dishes are soups. The combination of the protein part and vegetables in them allows the human body to quickly get enough, while getting the maximum amount of vitamins and minerals.

How to cook chicken offal soup - 15 varieties

Classic chicken soup. The combination of all kinds of offal and the variety of vegetables make it not only tasty, but also healthy.

Ingredients:

• Chicken giblets (stomachs, necks, hearts, livers) - 300 g;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Potatoes - 3-4 pcs.;
• Gherkins - 2-3 pcs.;
• Semolina - 1-2 tbsp. l.;
• Vegetable oil - 1 tbsp;
• Greens, pepper, salt - to taste.

Cooking:

Pour cold purified water into the pan, put it on the fire and bring to a boil.

We send chicken offal (everything except the liver) to boiling water and cook until cooked, periodically removing the foam.

Wash and clean onions, potatoes and carrots. In a pan with vegetable oil, fry the chopped onions and carrots. Cut potatoes into thick slices and place in a bowl. We cook the soup for an hour, after which we add the liver, vegetables, chopped gherkins and semolina to it. Mix thoroughly, salt, pepper and cook for another 10 minutes. Sprinkle with herbs and serve. Enjoy your meal!

Delicate spicy chicken offal soup will become a favorite dish of your household. It is the perfect combination of vegetables, chicken offal and creamy butter dressing.

Ingredients:

• Chicken giblets - 350-400g;
• Onion - 1 pc.;
• Parsley root - 1 pc.;
• Carrot - 1 pc.;
• Champignon mushrooms - 300g;
• Melted butter - 2-3 tablespoons;
• Flour - 2 tablespoons;
• Chicken broth - 1l.;
• Cream 33% - 0.5 st.;
• Green peas - 200g;
• Salt, pepper, coriander - to taste.

Cooking:

Rinse the giblets thoroughly and clean. Cut the liver into 3-4 parts, stomachs - into thin plates, hearts - in half. Once again, thoroughly rinse everything, removing the bile and blood ducts. Blanch the liver and put it on a sieve; dry hearts and stomachs.

Wash onions, parsley and carrots, peel and cut into small cubes. Clean the mushrooms and cut into slices.

Heat a frying pan with a thick bottom, melt the butter on it and fry the onion, carrot and parsley on it. When the onion and roots acquire a golden hue, add the mushrooms to the pan and simmer everything together for 5 minutes.

In a separate pan, fry the flour and coriander until golden brown. Add to them 150 ml. broth, mix thoroughly, removing lumps and cook over low heat for 5-7 minutes. Add the cream to the dressing, mix, warm up a little and remove from heat.

Boil the broth in a large saucepan. Put hearts and stomachs in it. Cook over medium heat for 40-45 minutes, then put green peas and vegetable dressing into the soup. Boil everything together for 5-7 minutes.

Then, put the liver, cream dressing, salt, pepper into the soup and bring to a boil. Remove from heat and serve. Enjoy your meal!

So that chicken hearts do not become hard during the heat treatment, they must be properly cleaned. In order, you need to remove the film from the outer surface of the heart, then cut it in half and remove the blood vessels inside.

Classic homemade dish. Its pleasant light taste and incredible aroma will bring you back to your childhood.

Ingredients:

• Water - 2.5-3 liters;
• Chicken giblets - 350-400g;
• Potatoes - 3-4 pieces;
• Onions - 1-2 pieces;
• Carrot - 1 pc.;
• Homemade noodles - 120g;
• Greens - 1 bunch;
• Dried parsley root - 1 tsp;
• Bay leaf - 1-2 pieces;
• Black peppercorns, allspice, ground coriander, nutmeg, salt, ground pepper - to taste.

Cooking:

Wash and clean chicken offal. Pour water into a saucepan, bring it to a boil and lay out the giblets. Salt, pepper, add spices. We cook on medium heat.

Peel and wash vegetables. We cut the potatoes into medium cubes and put them in a boiling broth. We cook 20 min.

Cut the onion into small cubes, grate the carrots. Add vegetables to the pot with soup and cook for another 15-20 minutes.

To taste, add spices.

Put the noodles into the soup and cook everything together for another 5 minutes.

Finely chop the greens and put in the finished soup. Turn off the fire, cover with a lid and leave to brew. The soup is ready!

A very hearty and flavorful soup. Perfect for a delicious meal for the whole family.

Ingredients:

• Chicken hearts - 300g;
• Chicken stomachs - 300g;
• Bow - 1 pc.;
• Carrot - 1 pc.;
• Potatoes - 2-3 pieces;
• Champignon mushrooms - 350g;
• Egg - 1 pc.;
• Flour - 120g;
• Water - 0.5 st.;
• Vegetable oil - 2 tablespoons;
• Salt, pepper - to taste.

Cooking:

Wash chicken offal and thoroughly clean from fat and blood vessels.

Put a large pot of water on the fire and put the prepared offal into it. Cook over low heat for 60-90 minutes. until ready.

Peel onions, potatoes and carrots. Cut the onion into small cubes, potatoes into small cubes, grate the carrots.

Fry onions and carrots in vegetable oil until golden brown.

Remove the finished offal from the broth, cut them into small pieces and set aside.

Strain the broth and return to the fire. Send potatoes and vegetable frying to the boiling broth. Cook over medium heat for 15-20 min.

In the meantime, it is necessary to cut the mushrooms into plates. Add the chopped mushrooms to the soup and cook everything together until tender.

While vegetables are cooking, prepare dough for small dumplings. To do this, beat the egg, add 100 ml to it. water, flour and salt. Mix everything thoroughly.

To form dumplings, for this you need to rub the dough with a spoon directly into the boiling soup, through a large sieve, in small portions. Cook the soup over medium heat for another 5-7 minutes.

Season the finished soup, salt and put chopped chicken giblets into it. Serve hot, garnished with herbs!

Why not make a classic chicken offal pickle? It will turn out a quick and easy-to-cook dish that will undoubtedly delight you with its taste and aroma!

Ingredients:

• Chicken giblets - 300g;
• Rice - 0.5 st.;
• Carrot - 1 pc.;
• Potatoes - 2 pcs.;
• Turnip - 1 pc.;
• Pickled cucumbers - 4-6 pieces;
• Bulb onion - 1 pc.;
• Garlic - 2-3 teeth;
• Parsley greens - 0.5 bunch;
• Butter - 2 tablespoons;

Cooking:

Clean the chicken offal and chop finely. Transfer the giblets to a saucepan and cover with water. Boil for an hour, removing the foam.

Peel cucumbers. Put the skin in a separate pan with water and boil. Finely chop the cucumber pulp.

Peel and dice carrots and turnips. Send the chopped roots to the boiled broth.

Peel potatoes and cut into cubes.

Cook vegetables until half cooked.

Add rice to soup and mix thoroughly.

Lou cut into small cubes and also sent to the soup. Add bay leaf and peppercorns.

As soon as the vegetables are ready, put the chopped cucumbers into the soup.

Prepare the dressing, to do this, grind the garlic in a mortar with salt, add butter.

Pour the broth with cucumber skins and dressing into the soup. Boil 5-7 min. The soup is ready!

So that the chicken offal is well cooked and does not become “rubber”, it is worth salting them at the end of cooking.

A light and at the same time hearty meal. The perfect soup for every day!

Ingredients:

• Chicken liver -200g;
• Chicken stomach - 150g;
• Chicken egg - 2 pcs.;
• Chicken wings - 5 pcs.;
• Potato - 450g;
• Bow - 1 pc.;
• Carrot - 1 pc.;
• Tomatoes - 1-2 pieces;
• Garlic - 3 teeth;
• Flour - 3-4 tablespoons;

Cooking:

Rinse chicken wings and cut into 3 parts. Boil them into a rich broth.

Wash the chicken offal, peel well and cut into small cubes. Add eggs, flour and salt to them. Mix everything thoroughly

Peel potatoes and cut into cubes. Dip it in boiling broth and cook until half cooked.

Meanwhile, prepare the vegetable dressing. To do this, peel the onions and carrots. Chop the onion into cubes, grate the carrots and fry everything together in vegetable oil until tender. As soon as the vegetables become soft, add finely chopped tomato to the dressing.

In a boiling soup, put the minced offal and vegetables with a teaspoon. Salt, pepper and cook everything together for another 15 minutes.

Finely chop the garlic and greens and pour into the soup, then turn off the heat and let the soup brew for 5-10 minutes. That's it, the soup is ready! Enjoy your meal!

Everyone's favorite soup with buckwheat and giblets. Its preparation is a little troublesome, but worth it. As a result, you will get a delicious, transparent soup with a divine aroma.

Ingredients:

• Chicken backs - 1kg.;
• Chicken hearts - 10 pieces;
• Chicken fillet - 0.5 kg;
• Petiole celery - 1 pc.;
• Carrots - 2 pcs.;
• Bulb onion - 2 pcs.;
• Tomatoes - 2 pcs.;
• Garlic - 1 head;
• Chili pepper - 1 pc.;
• Buckwheat - 1 tbsp.;
• Butter - 1 tablespoon;
• Olive oil - 2 tablespoons;
• Sour cream - 2 tablespoons;
• Onion greens, dill, cilantro - 3 branches each;
• Bay leaf, black and allspice, salt - to taste.

Cooking:

Pour boiling water into a large saucepan and put in it the chicken backs, the onion cut in half in the husk, the base of the celery and carrots .. Cook over low heat, removing the foam.

Wash and clean the hearts. Cut them in half and fry in a pan with olive oil. Salt, pepper, pour boiling water and simmer until tender.

Boil buckwheat separately in salted water.

Cut the chicken fillet into medium cubes.

Peel onions and carrots and finely chop. Chop the celery.

Fry the onion and carrot in a pan with butter. Add celery to them and simmer for 5-7 minutes.

Peel the garlic. Coarsely chop the chili pepper. Cut the tomato into four pieces. In a blender, mix tomatoes, chili and garlic. It turns out a kind of adjika.

Drain the liquid from the hearts and buckwheat. Remove the backs and vegetables from the broth.

Bring the cleared broth to a boil. Put in it chicken fillet, vegetable frying. Boil and add buckwheat and hearts to the soup, pour adjika.

Cut greens finely. Pour the soup into a bowl and sprinkle with herbs. Serve with sour cream. Enjoy your meal!

The rich taste of forest mushrooms gives a special authenticity to this soup. They, combined with chicken giblets, create a magnificent symphony of flavors and aromas!

Ingredients:

• Chicken heart - 250g;
• Chicken stomach -300g;
• Chicken liver - 250g;
• Forest mushrooms (mixture) - 500g;
• Potatoes - 3 pcs.;
• Bow - 2 pcs.;
• Carrot - 1 pc.;
• Water - 2l.;
• Cream - 150 ml;
• Grainy mustard - 2 tablespoons;,
• Butter - 2 tablespoons;
• Vegetable oil - 3 tablespoons;
• Salt, pepper, herbs - to taste.

Cooking:

Clean and wash chicken offal. Cut into small pieces, removing excess fat and blood vessels.

Clean vegetables and mushrooms. Cut the onion into small cubes, grate the carrots, cut the potatoes and mushrooms into cubes.

Put a large saucepan with a thick bottom on the fire. Heat a mixture of vegetable and butter in it and fry onion and carrots on it. Add mushrooms, and simmer all together until vegetables are cooked.

Pour boiling water over vegetables and mushrooms, put the offal in a saucepan and cook over low heat for 30 minutes.

Then, put the potatoes in the soup and cook everything together for another 25 minutes.

When all the ingredients are ready, pour the cream into the soup and season it with mustard. Bring soup to a boil, season and remove from heat. Serve soup after 10 minutes. generously sprinkled with herbs.

Chicken liver cooks much faster than the heart or stomach, therefore, adding it to the soup is in the middle of cooking.

A wonderful version of green spring borscht. Hearty, healthy and tasty borscht will saturate you with vitamins, give you strength and cheer you up!

Ingredients:

• Sorrel - 350g;
• Spinach leaves - 250g;
• Bow - 1 pc.;
• Carrot - 1 pc.;
• Millet groats - 1/2 st.;
• Chicken giblets - 400g;
• Butter - 1-2 tablespoons;
• Vegetable oil - 2 tablespoons;
• Potatoes - 5 pcs.;
• Eggs pcs.;
• Salt, pepper, bay leaf - to taste.

Cooking:

Put the offal into a pot of boiling water. Cook until tender for 1.5 hours.

Peel and wash vegetables. Cut the potatoes into small cubes and dip into the broth.

When the soup boils, add the washed millet.

In a pan with a mixture of vegetable and butter, fry the chopped onion and grated carrots. Pour the frying into the soup and boil everything together for 20-25 minutes.

Three eggs, separately, beat with a fork. Boil the remaining eggs.

Put the spices, salt and beaten egg into the soup. To stir thoroughly.

Boil.

Rinse sorrel and spinach, dry and chop.

Put the greens in the soup and bring it to a boil. Turn off the heat and let the soup brew for 15-20 minutes. Enjoy your meal!

This soup is somewhat reminiscent of pickle. At the same time, it is an excellent alternative to it.

Ingredients:

• Chicken giblets - 1 kg;
• Round-grain rice - 3/4 st.;
• Tomato - 3 pcs.;
• Bow - 2 pcs.;
• Tomato paste - 3-4 tablespoons;
• Butter - 120g;
• Salt, pepper, bay leaf - to taste.

Cooking:

Wash the giblets, peel well and boil for an hour. Remove the offal from the broth and chop finely.

Peel and finely chop the onion. Fry the onion in a pan with melted butter.

Add the offal to the onion and fry everything together until golden brown for 5-10 minutes. Add to frying tomato paste, 100 ml. broth and simmer together for another 5 minutes.

Peel the skin off the tomatoes, finely chop and put in the pan, continuing to stew everything together.

Boil strained broth, put in it offal with vegetables and rice. Cook until rice is cooked. At the end, salt the soup, pepper, add bay leaf. Enjoy your meal!

A simple, nutritious and tasty dish for busy people.

Ingredients:

• Chicken hearts - 350g;
• Potato - 500 g;
• Sweet pepper - 150 g;
• Tomato - 1 pc.;
• Carrot - 1 pc.;
• Bow - 1 pc.;
• Macaroni (small) - 100g;
• Tomato paste - 2 tablespoons;
• Salt, pepper, herbs - to taste.

Cooking:

Wash the hearts and cut into two parts, removing the blood vessels.

Turn the multicooker on the "Frying" mode.

Wash and clean vegetables. Onion, pepper, tomato and potato cut into small cubes; grate carrots.

Fry vegetables in a bowl for five. Add tomato paste, mix thoroughly and simmer together for another 2 minutes.

Add hearts, salt, spices to the vegetables, pour boiling water over and cook in the "Soup" mode for an hour. For 10min. until ready to put vermicelli in the soup.

Garnish the finished soup with herbs, sour cream and serve.

Light tasty soup with a delicate texture

Ingredients:

• Chicken giblets - 350g;
• Leek - 1-2 stems;
• Potatoes - 2 pcs.;
• Butter - 2 tablespoons;
• Eggs - 2 pcs.;
• Sour cream (or cream) - 50 ml.;
• Salt, pepper - to taste.

Cooking:

Rinse the offal, peel and boil until tender. Remove from broth and chop finely.

Peel potatoes, cut into cubes and boil until tender. To the potatoes, in the process of cooking, add coarsely chopped leek.

Kill the prepared vegetables in mashed potatoes, diluting with broth if necessary.

Whisk sour cream with egg yolks and butter. Salt, pepper and pour into hot soup in a thin stream. Warm everything together while stirring and you can serve. Enjoy your meal!

An exotic soup made from familiar ingredients. Spicy, moderately spicy, it will not leave indifferent not only lovers of Chinese cuisine.

Ingredients:

• Chicken giblets - 300g;
• Beijing cabbage - 1 head;
• Ginger - 1 root (3 cm.);
• Soy sauce - 2 tablespoons;
• Flour - 1 tablespoon;
• Sugar - 1 tsp;
• Salt, pepper - to taste.

Cooking:

Wash chicken, peel and cut into small pieces.

Marinate the offal in soy sauce with sugar, flour, vegetable oil and spices.

Pour a little vegetable oil into a wok pan and fry the ginger sliced ​​\u200b\u200bin slices on it. Add the offal to the pan and lightly fry them. Pour boiling water over everything and simmer until cooked for 45-50 minutes, under a closed lid. When the giblets are cooked, put coarsely chopped cabbage into the soup. Bring to a boil, season with salt, pepper and remove from heat. Enjoy your meal!

Traditional Caucasian chicken soup. Rich, rich flavored soup will appeal to both adults and children.

Ingredients:

• Chicken giblets - 400g;
• Bulb onion - 300g;
• Flour - 1-2 tablespoons;
• Melted butter - 3 tablespoons;
• Chicken eggs - 4 pcs.;
• Green cilantro - 1 bunch;
• Wine vinegar - 2 tablespoons;
• Salt, pepper, cinnamon - to taste.

Cooking:

Rinse and clean offal. Cut into small pieces and mix with flour.

In a frying pan with melted butter, simmer the offal until tender. Add boiling water and cilantro sprigs. Boil together for 10-15 minutes. Then, remove the cilantro, add salt, spices and vinegar to the soup.

Beat eggs with 100 ml. broth. Pour the mixture into the boiling soup, stirring constantly. Bring to a boil and remove from heat. Serve with greens. Enjoy your meal!

An old Russian traditional dish that has not lost its relevance in our time.

Ingredients:

• Chicken giblets - 650g;
• Chicken necks - 4-5 pcs.
• Bow - 2 pcs.;
• Carrots - 2 pcs.;
• Potatoes - 4 pcs.;
• Homemade noodles - 220g;
• Flour - 2 tablespoons;
• Salt, pepper, herbs - to taste.

Cooking:

Wash the giblets, peel and boil until tender in 2 liters. water with a whole onion and carrot.

Remove the skin from the neck, salt and pepper it.

Turn offal and vegetables through a meat grinder, add flour and mix well. Stuff the chicken necks with the mixture. Tie up the ends, breaded in flour and fry in vegetable oil until golden.

Wash and peel the rest of the vegetables. Cut everything into strips. Put the potatoes, carrots and onions into the boiling broth. Salt, pepper and cook for 10-15 minutes. Then, put the noodles into the soup and cook for another 15 minutes.

Cut the necks into pieces 1 cm thick.

Pour soup into a plate with a ladle, put 3-4 pieces of neck, sprinkle with herbs and serve. Enjoy your meal!

Some housewives are biased towards poultry offal, considering them tasteless and useless. In fact, this is not at all the case. From chicken liver and hearts, you can cook many original first and second courses, there would be desire and imagination.

Most often, second courses and stuffing for dough products are prepared from hearts. As a rule, these are various stews with vegetables, roasts, pancakes, pasta and even pizza. Offal soups are no less tasty.

Chicken heart soup is a very simple and cheap dish that combines not only great taste, but also obvious benefits. The liver and heart contain very little fat and a lot of trace elements needed by the body. They are well digested, so food with offal is often prepared as part of different diets.

Classic chicken heart soup

The easiest of all possible options for this dish. Soup can be cooked only from hearts and without sautéing, then you get the lightest broth with barely noticeable droplets of fat and bright cubes of vegetables. Or you can combine offal with chicken meat (breast or leg) and add high-calorie frying to the soup. In this case, you will get a very rich dish, not inferior in its satiety to oven soup and borscht.

Below is a diet recipe only from hearts.

Ingredients for 1.5 liters. soup:

• Chicken hearts - 500 g.
• Bay leaf - 2 or 3 pcs.
• Allspice and black peppercorns.
• Onion - 1 pc.
• Bow pen - 30 g.
• Potatoes - 2 pcs.
• Carrot - 1 pc.
• Celery root - 1 pc. or 100 g.
• Paprika red or yellow (sweet pepper) - 1 pc.
• Water - 1 l.
• Butter - 30 g.
• Salt and other spices to taste.

Cooking:

1. Soak chicken hearts for half an hour. Rinse thoroughly, remove external films, remove veins. Cut in half and pick out the remaining blood clots.

Cream soup with chicken hearts and mushrooms

For this dish, it is advisable to use light mushrooms like mushrooms or champignons, fresh or dried. You can take young small oyster mushrooms. To make the soup tastier, you need to give preference to yellow, well-boiled potatoes.

Ingredients for 1.5 liters. soup:

• Chicken hearts - 300 g.
• Potato - 3-4 large tubers.

Cooking:

1. Peel chicken hearts well, remove films and veins, cut in half, remove blood clots. On the basis of offal, cook lean broth using bay leaf, turmeric and salt as spices.
2. Strain the resulting broth and cook all the potatoes in it until tender. Pour some of the broth into a separate bowl. Crush boiled potatoes in the remaining liquid, add grated cheese to it and pour in natural heavy cream, bringing the soup to the desired consistency.
3. Chop the hearts into thin strips.
4. In melted butter, bring red onion to a golden color, add chopped mushrooms to it. Season the contents of the pan with salt, nutmeg and freshly ground pepper.
5. Ready soup - pour mashed potatoes into portioned plates, put a couple of tablespoons of mushrooms fried with onions and chopped hearts on top. Sprinkle with chopped basil.

Soup with chicken giblets (hearts and liver)

It looks very ordinary, but unusually easy and delicious chicken offal soup recipe. In the village, it is cooked in cast iron pots, immediately laying all the ingredients and not using frying products. In urban conditions, this first dish can be cooked on the stove, enriching the taste of the soup with a golden onion and carrots fried in butter.

Ingredients for 1.5 liters. soup:

Cooking:

1. As in previous recipes, thoroughly clean the chicken hearts. Remove the films from the liver and cut out the internal veins.
2. Place chicken hearts in boiling salted water, add potato cubes, washed and sorted buckwheat. Reduce the heat and simmer the soup, skimming off the rising foam.
3. Chop carrots into patches, and onions into thin crescents. Lightly fry the vegetables in butter, then put chicken liver pieces in the pan, at the end of sautéing, add tomato paste and a little water to the mixture.
4. 10 minutes before the hearts and potatoes are ready, pour the prepared roast into the pan. Taste the soup and season it to taste.
5. Serve the first course with chopped green onions. To make it more high-calorie, you can put a teaspoon of butter in each plate.

First courses made from chicken offal are especially popular and occupy a separate niche in Slavic cuisine. The broth is rich, fragrant and tasty. To cook excellent chicken offal soup, you need to know the culinary subtleties that we will discuss today.

Basically, for the preparation of hearty soups, chicken offal is used, in particular, hearts, liver and ventricles. But some gourmets love heads and paws.

Of course, before cooking offal, it is necessary to carefully prepare them and rinse well with running water. They can be boiled whole or pre-cut into portions.

Particular attention should be paid to the liver. This chicken offal can give the soup a disgusting bitter taste. To avoid this, choose only high-quality and fresh chicken liver, and also soak it in milk.

On a note! In addition to fragrant chicken offal soups, amazing main courses are prepared.

Compound:

• 1 kg of chicken stomachs;
• 1 st. millet groats;
• 6 pcs. potato tubers;
• carrots - 1 root crop;
• two medium-sized bulbs;
• a head of garlic;
• 5 liters of filtered water;
• 1 st. l. seasonings for poultry meat and red ground pepper;
• 1 st. l. chili pepper;
• 3 pcs. bay leaves;
• salt to taste.

Cooking:

This recipe is for those who are interested in how to cook chicken offal soup in an unusual way. Such a first dish is prepared in clay pots. Various vegetables are added to it - from broccoli to green beans, as well as scrambled eggs.

Compound:

• 500 g of chicken offal (hearts);
• 400 g frozen vegetable mix;
• 2 tbsp. l. cow's milk;
• chicken egg - 2 pcs.;
• onion head;
• to taste salt, spices, spices, herbs;
• butter.

Cooking:

Today, housewives rarely cook first courses from chicken offal, preferring meat on the bone or high-grade fillet. And soon soups with hearts or stomachs can be safely called delicacy.

Compound:

chicken giblets (stomachs, heart, neck, liver) - 300-400 gr.,

potatoes - 3-5 pcs.,

carrots - 1 pc.,

onion - 1 pc.,

parsley and dill,

salt, pepper, bay leaf - to taste.

chicken giblets These are the stomachs, hearts and liver. You can optionally add paws, necks to them. All that is usually cut off from commercial chicken is the offal.

Offal today can be purchased at any store at an affordable price. You can cook a variety of dishes from chicken offal. Today we invite you to cook with us soup with chicken.

- light and very tasty soup. This soup is made from common ingredients. It is advisable to use high-quality offal of domestic chicken. But if you do not have such an opportunity, you can use purchased ones in the preparation of soup.

Soup with chicken offal is nutritious and light. This soup is a dietary dish that improves immunity and has a positive effect on the general strengthening of the body.

Thanks to our step by step chicken soup recipe you can cook with ease.

Cooking soup with chicken offal.

For cooking soup with chicken you need to rinse the giblets well. Then put them in a saucepan and cover with cold water. Put the pan on the fire and cook the offal for 1 hour.

While the offal is cooking, you need to prepare the vegetables. Peel potatoes, rinse and cut into cubes.

Wash the carrots, peel and grate on a coarse grater.

Wash the greens and finely chop.

After the giblets have boiled for one hour, you need to drain the water. Then pour the giblets with new water and bring to a boil. As soon as the water boils, you need to add a whole peeled onion to the pan.

Then add chopped potatoes, salt and cook for 10 minutes.

Then add grated carrots to the pan. Boil the soup until the potatoes are ready.

A few minutes before the soup is ready, add pepper to taste, chopped herbs and bay leaf.

ready. Pour into bowls and serve hot with fresh bread. Enjoy your meal!