For this recipe, I use any ready-made set of chicken offal with giblets. It turns out not only fast and tasty, but also very cheap. A wonderful budget option for a hearty first course for every day!
Ingredients
- Chicken stomachs - 200 g
- Chicken hearts - 200 g
- Liver - 200 g
- Potatoes - 450 g
- Carrots - 2 pieces
- Cucumber pickle - 100 ml
- Pickled cucumbers - 4 pieces
- Onion - 1 piece
- Spices and seasonings - 1 tsp.
- Pearl barley - 100 g
Step-by-step cooking recipe
Soak the pearl barley in advance for a couple of hours.
Rinse and clean all the giblets, fill with water and boil until tender for about 45 minutes.
Strain the broth and boil the pearl barley in it according to the instructions.
A couple of minutes before the end, add the sliced potatoes.
After another 10 minutes, add chopped onion, grated carrots, grated pickled cucumbers, brine and spices.
Boil the soup for another 5-7 minutes and turn off the stove.
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