Chicken stomach soup

Step-by-step cooking

1. Step 1:

   

   Chicken stomachs are well washed with cold water. We put them on a cutting board and cut the veins, cutting the stomachs into smaller pieces in parallel.

2. Step 2:

   

   We put the prepared stomachs in a saucepan and fill them with two liters of hot water. We put the pan on the stove over medium heat and bring the contents to a boil so that the foam rises. Then we drain all the liquid through a colander, in which the stomachs will linger - we return them to the pan.

3. Step 3:

   

   Fill the stomachs with cold water in the amount of two liters and put the pan on the stove. Bring the broth to a boil, add salt and cook the stomachs on low heat for one hour. This is necessary so that the broth remains transparent. Even if we just remove the foam, there will be no such effect.

5. Step 4:

   

   During this time we will prepare the vegetables. Peel the potatoes, wash them and finely chop them as usual for soup. I took medium-sized tubers - cut them lengthwise into 4 parts and crushed each part. Peel and finely chop the onion. Peel the carrots and three on a coarse grater.

6. Step 5:

   

   Making a roast. Heat the refined vegetable oil in a frying pan, add the onion and fry over medium heat for 2 minutes while stirring. Pour in the carrots, mix and simmer it together with the onion over moderate heat for 7 minutes. You can cover the pan with a lid.

7. Step 6:

   

   When the time allotted for cooking the stomachs has passed, pour potato noodles or other small pasta into the pan, as well as frying. Add seasonings to taste and butter. Stir, taste for salt and cook for another 15 minutes over moderate heat. I used durum pasta for this recipe - I counted the time for them. If you have a regular vermicelli, then read the cooking time in the instructions.