“The meeting place cannot be changed” everyone watched - willingly or unwillingly. Do you remember how Zheglov said there:
- Eh, now would be hot soup, but with giblets, eh?! Sharapov, would you mind a hot soup, yes with giblets?
As a child, I remember wondering how a person can love soup, yes with powders? Then, as a teenager, I thought - after the war you will not fall in love like that... And only in adulthood, I realized that giblets, properly cooked, can be delicious. Even in the soup.
I just absolutely do not like the pronounced taste of offal. If you cook soup on giblets, then this taste intensifies during cooking, and the broth, like the shaman above it, is not ideal (in terms of purity).
But if you twist a little and cook in the oven ...
Well, okay, more to the point.
We take:
- A liter and a half to two broth (I always have frozen), or cook fresh from several chicken skeletons. Cook for an hour and a half to make the broth rich, pull it off with baked onions and carrots (optionally with celery), let it stand for an hour and filter.
- 600 grams of chicken giblets - ventricles and hearts are optional, liver is not needed. Better to take giblets of birds, not even farm ones, but purely "domestic" ones.
- Sauerkraut - six hundred-seven hundred grams
- One carrot
- A couple of potatoes
- One onion
- A little butter and vegetable oil
- Salt, pepper and other spices to taste.
How we cook:
- Squeeze the cabbage, put it in a cauldron or a large pot, adding a spoonful of butter. We send it to languish in the oven for 40 minutes at a temperature of 160 degrees.
- While the cabbage is coming up, peel, cut the onion (a quarter into rings), carrots (rub), cut the giblets into pieces.
- Fry the onions and carrots, when the onions become translucent, add the powder and fry until all the liquid disappears and a slight blush appears on them.
- We clean and cut the potato.
- Now we add potatoes and offal with vegetables to a cauldron or a pot of cabbage, fill it with boiling broth and send it to the oven at the same 160 degrees to simmer for another hour. The giblets in this way will be a little harsh, but there is something to chew on.
- Oh, yes, salt, season to taste, sir.
Serve with sour cream and herbs.
Bon Appetit!