Chicken Offal Soup

Soups | Russian cuisine

⏳ Time

40 minutes + 15 minutes

🥕 Ingredients

🍽️ Servings

Description

Chicken Offal Soup

Ingredients

Chicken Liver - 5.3 oz
Chicken gizzards - 5.3 oz
Chicken hearts - 5.3 oz
Onion - 1 piece
Carrot - 1 piece
Garlic - 3 cloves
Orange Bell Peppers - 1 piece
Salad Potatoes - 3 pieces
Turmeric - 1 teaspoon
Salt - to taste
Ground Black Pepper - to taste
Allspice berries - 3 pieces
Green peppercorns - 4 pieces
Bay leaf - 2 pieces
Herbs - to taste

Step by Step guide

Step 1

First, clean the offal from excess fat and membranes, then cut the gizzards into strips, cut the hearts into strips as well, and cut the liver into four pieces.

Step 2

In a pot with water, first boil the gizzards and hearts. When the water boils, remove the foam. While the broth is cooking, prepare the vegetables.

Step 3

Finely chop the onion. Grate the carrot. Cut the garlic into strips. Trim the edges of the bell pepper on both sides, then remove the core with a knife and cut it into strips.

Step 4

Pour a little vegetable oil into a frying pan and sauté the onion, carrot, and garlic. Once the vegetables become softer, add the bell pepper and sauté for a couple more minutes.

Step 5

Return to the broth, add salt, pepper to taste, and one teaspoon of turmeric, allspice, black pepper, and bay leaves.

Step 6

After 20 minutes of boiling, add the sautéed vegetables and one-fourth cup of well-washed wheat groats.

Step 7

Now it's time to prepare the potatoes. Cut them into small cubes. Add them to the soup, bring to a boil, and after 5–7 minutes, add the chicken liver. Cook until done, about 10–15 minutes.