Pickle Soup with Goose Offal

Soups | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Pickle Soup with Goose Offal

Ingredients

Chicken offal - 4.4 oz
Parsley - 1.6 oz
Parsnip - 1.1 oz
Celery salt - 0.5 oz
Onion - 1 head
Leek - 1.1 oz
Sorrel - 1 bunch
Spinach - 1 bunch
Pickles - 3 pieces
Butter - 1 tablespoon
Milk - 2 fl oz
Bay leaf - to taste
Chicken Egg - 0.2 pieces
Ground Black Pepper - to taste
Salt - to taste
Herbs - to taste

Step by Step guide

Step 1

Thoroughly singe the goose offal, excluding the liver (if desired, you can also add the heads, necks, and wings of the goose). Rinse them well. If using necks, cut each into three to four pieces, and cut the wings in half. Remove the eyes from the heads, make incisions in the hearts to remove blood, and cut the stomachs in half. Rinse the offal again with cold water, place it in a pot, cover with hot water, season with salt and pepper, and add a couple of bay leaves. Bring to a boil, reduce the heat, and simmer until cooked. Then drain the broth and set the offal aside in a bowl — they will be needed later.

Step 2

Cook the goose liver in a separate pot. Once the liver is cooked, remove it from the broth and set it aside. Strain the broth, let it sit for 15–20 minutes, and skim off the fat from the surface — this broth will be used to prepare the pickle soup.

Step 3

Wash and peel the parsley root, celery root, and parsnip. Rinse the onion and leek, peel them, and finely chop. Melt the butter in a skillet and sauté the roots and onion until soft.

Step 4

Wash the sorrel and spinach leaves, dry them, and chop them like cabbage. Peel the pickles, cut them lengthwise, remove the seeds, and julienne them. Boil them in a small amount of water for 5 minutes, then drain the water.

Step 5

In the boiling broth from the cooked liver, add the sautéed vegetables, pickles, and seasonings (pepper, bay leaf) and let it simmer over medium heat for 15–20 minutes.

Step 6

5 minutes before serving, add the spinach, sorrel, salt to taste, and boiled strained pickle brine to the pot.

Step 7

Before serving the pickle soup, slice the cooked stomachs, hearts, and liver, and warm them up. In a small bowl, mix the milk and one-fifth of the egg, and lightly beat. Place the offal in each bowl, pour the egg and milk mixture over it, ladle the pickle soup, and sprinkle with finely chopped herbs on top.