1. Main Page
  2. National cuisine
  3. Chicken giblet soup

Old Russian–Style Potato and Chicken Giblet Soup

A hearty, wholesome soup for the people you love! This chicken giblet recipe may be an everyday dish, but it's genuinely tasty. Plus, giblets are a great source of vitamins, minerals, and animal protein. It's a dish of Russian cuisine that can be made not just with chicken giblets but with the offal of any bird — duck, goose, even pheasant. In short, meet this Old Russian–style poultry giblet soup.

MiladaAuthor avatar
Recipe author
Chicken giblet soup
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 32 % 7 g
Fats 27 % 6 g
Carbohydrates 41 % 9 g
112 kcal
GI: 100 / 0 / 0

Cooking method

  1. Step 1:

    Step 1

    Step 1:

  2. Step 2:

    Step 2

    Step 2:

  3. Step 3:

    Step 3

    Step 3:

  4. Step 4:

    Step 4

    Step 4:

  5. Step 5:

    Step 5

    Step 5:

  6. Step 6:

    Step 6

    Step 6:

  7. Step 7:

    Step 7

    Step 7:

  8. Step 8:

    Step 8

    Step 8:

  9. Step 9:

    Step 9

    Step 9:

  10. Step 10:

    Step 10

    Step 10:

  11. Step 11:

    Step 11

    Step 11:

  • Wash the giblets very well, blanch them with boiling water, and peel off any membranes. Chop them finely, put them in a pot, and set it over the heat. Add the chopped root vegetables and cut-up onion to the water. Season with salt and pepper. Once everything is cooked, take the pot off the heat, remove the giblets, rinse them again in clean water, and strain the broth through cheesecloth. Return the clear broth to the stove, add the diced potatoes, and cook. Chop the carrot and onion and sauté them in vegetable oil until golden. Add the giblets and the sliced mushrooms. (By the way, you can use any cooking mushroom in place of button mushrooms — porcini, chanterelles, honey mushrooms, and so on.) Sauté everything over low heat for about ten minutes. Once the potatoes are done, add the sautéed mixture to the soup and bring it back to a boil. You can add vermicelli or pasta if you like. Stir in the chopped fresh herbs at the very end.

Caloric content of the products possible in the composition of the dish

  • Category I chicken - 238  kcal/100g
  • Chicken of the II category - 159  kcal/100g
  • Chicken, flesh without skin - 241  kcal/100g
  • Chickens - 140  kcal/100g
  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Champignons - 24  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Celery - 12  kcal/100g
  • Celery Roots - 32  kcal/100g
  • Salt - 0  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Parsley root - 49  kcal/100g

Similar recipes

Related and additional categories: