While some disdain to get rid of chicken giblets, the rest use them for cooking hot dishes, such as soup from chicken stomach, the recipes of which will be discussed in this material.
Soup from chicken stomachs - recipe
Ingredients:
- bacon - 45 g;
- chicken stomachs - 950 g;
- parsnip - 60 g;
- pumpkin - 140 g;
- sweet pepper - 95 g;
- garlic - 4 teeth;
- leeks -1 piece;
- chicken broth - 1.6 liters.
Preparation
Put bacon slices in a brazier or a thick-walled pan and place the dishes over the middle fire. Give the pieces brown, and the fat from them completely to be drowned. While bacon will be fried, prepare all vegetables, arbitrarily chopping them. Lay the prepared ingredients to the bacon and save not more than a couple of minutes. In the meantime, carefully rinse the chicken stomachs, and cut them in half if necessary. Put the stomachs to the vegetables and let them grab on the outside. As soon as this happens, pour all the chicken broth, boil the broth and cook the soup for an hour.
If desired, soup from chicken stomachs can be cooked in a multivarquet, after rescuing all the ingredients in the "Bake" mode, and then, after pouring in the broth, switching to "Quenching".
Lentil soup with chicken stomachs
Ingredients:
- chicken stomachs - 180 g;
- chicken (red meat) - 180 g;
- water 1.9 liters;
- vegetable oil - 45 ml;
- leek (white part) - 3 pieces;
- celery (stalks) - 2 pcs .;
- cabbage - 95 g;
- carrots - 65 g;
- lentils - 50 g;
- tomatoes - 130 g;
- canned beans - 210 g.
Preparation
After rinsing the chicken stomachs, pour them and chicken pieces with cold water, place the container over the fire and cook all about half an hour. While the meat broth is brewed, save the leeks, celery, carrots and shredded cabbage together for about 4-5 minutes. Add the diced tomatoes, lentils, and after another minute, shift the roast into the broth. Boil the soup for about an hour on minimum heat, and then add the beans and leave it to cook for another 15-20 minutes.
How to make soup from chicken stomachs?
Ingredients:
- pickled cucumbers - 230 g;
- sweet pepper - 90 g;
- onion - 65 g;
- garlic - 4 teeth;
- chicken liver - 260 g;
- chicken stomachs - 360 g.
Preparation
Spaceruyte sweet pepper with onions and garlic in hot oil. When the vegetables become soft, add to them pieces of chicken liver and stomach, slices of salted cucumber and wait for the giblets to grasp. Pour the ingredients for the soup with a half liter of water and leave to simmer for about 40 minutes.