Thick Pea Soup with Chicken Gizzards

Soups | European cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Per serving: 185 kcal; fat — 7.01 g; carbohydrates — 11.82 g; protein — 18.99 g.

Ingredients

Chicken gizzards - 19.4 oz
Yellow Beets - 5.3 oz
Water - 1 qt
Onion - 3.9 oz
Carrot - 2.5 oz
Vegetable Oil - 1 tablespoon
Adjika - 1 teaspoon
Khmeli-suneli - 1 teaspoon
Bay leaf - 1 piece
Allspice berries - 4 pieces
Garlic - 1 clove
Dried celery leaves - to taste
Dried parsnip - 1 tablespoon
Dill - 1 teaspoon
Ocean salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Rinse the peas, pour in 1.5 liters of water, and cook for 1 hour, constantly maintaining the water level at 1.5 liters.

Step 2

Meanwhile, finely chop the gizzards, and dice the carrot and onion. Sauté everything in a pan, adding adjika and khmeli-suneli during the process.

Step 3

The peas should be fully cooked in an hour; if not, continue cooking. Pour everything that was sautéed into the pot with the peas, add the bay leaf and allspice, season with salt and pepper, and add the dried herbs. Cook everything for another 10 minutes. Mince the garlic and add it last. Let the soup steep for half an hour!