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Chicken stomach soup

Chicken Gizzard Soup

A budget-friendly chicken gizzard soup — a hearty lunch. This soup is even better with a dollop of sour cream, added to taste. A "soup seasoning" blend works great here, since it's loaded with all the right spices (they're all listed on the label). It makes a big pot and comes out nicely rich. Make it — you won't be sorry!

sharlis

Recipe author

Composition / ingredients

Servings:

Water

Chicken gizzards

300

Potatoes (medium)

Vermicelli (any small pasta)

Onion

Carrots

Salt

Dry spices

Butter

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 2 g

Fats 36 % 4 g

Carbohydrates 45 % 5 g

59 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Rinse the chicken gizzards well in cold water. Lay them on a cutting board and trim off the tough membranes, cutting the gizzards into smaller pieces as you go.
Step 2:

Put the prepared gizzards in a pot and cover with 2 liters of hot water. Set it over medium heat and bring it to a boil so the foam rises. Then pour everything through a colander to catch the gizzards, and return them to the pot.
Step 3:

Cover the gizzards with 2 liters of cold water and set the pot back on the stove. Bring the broth to a boil, add salt, and simmer the gizzards over low heat for one hour. This keeps the broth clear — just skimming the foam won't give the same result.
Step 4:

Meanwhile, prep the vegetables. Peel, wash, and finely chop the potatoes as you would for any soup. I used medium tubers — quartered lengthwise, then diced. Peel and finely chop the onion. Peel the carrot and grate it on the coarse side of a grater.
Step 5:

Make the sautéed vegetables. Heat refined vegetable oil in a skillet, add the onion, and fry over medium heat, stirring, for 2 minutes. Add the carrot, stir, and cook it with the onion over moderate heat for 7 minutes. You can cover the pan with a lid.
Step 6:

Once the gizzards have cooked their hour, add the potatoes, the vermicelli (or other small pasta), and the sautéed vegetables to the pot. Add seasonings to taste and the butter. Stir, check for salt, and cook another 15 minutes over moderate heat. I used durum-wheat pasta and timed it for that; if yours is regular vermicelli, go by the package cooking time.