Chicken giblet soup

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Chicken giblet soup is a well-known Old Russian dish. In Ancient Rus', offal was considered a delicacy. This unique product is still very popular today.

Chicken offal consists of liver, heart and gizzards. Quite varied in their taste, gunpowder has a common significant advantage over other types of meat - its nutritional value and low calorie content.

For example, the liver contains record amounts of B vitamins, iron and manganese.

Stomachs and hearts contain a lot of vitamins A, C, E; microelements - selenium, potassium, calcium, magnesium, phosphorus, etc.

In general, offal is a dietary product. Their regular consumption helps cope with cardiovascular diseases, lower blood sugar levels, improve digestion, and speed up metabolism.

In cooking, soups, stews, pates, salads, etc. are prepared from offal.

The undoubted leader among these dishes is soups. The combination of protein and vegetables in them allows the human body to quickly get enough, while receiving the maximum amount of vitamins and minerals.

How to make chicken giblet soup - 15 varieties

Chicken giblet soup
Creamy chicken giblet soup
Chicken giblet noodle soup
German giblet soup
Chicken giblet pickle
Chicken giblet soup
Buckwheat soup with giblets
Mushroom soup with chicken giblets.
Green borscht with giblets
Tomato soup with chicken giblets
Chicken heart soup in a slow cooker
Cream soup with giblets
Chinese soup with chicken giblets
Chikhirtma
Soup with chicken necks stuffed with giblets

Classic chicken giblet soup. The combination of all kinds of offal and a variety of vegetables make it not only tasty, but also healthy.

Ingredients:

Chicken offal (stomachs, necks, hearts, livers) - 300 g;
Carrots - 1 pc.;
Onion - 1 pc.;
Potatoes - 3-4 pcs.;
Gherkins - 2-3 pcs.;
Semolina - 1-2 tbsp. l.;
Vegetable oil - 1 tbsp;
Greens, pepper, salt - to taste.

Preparation:

Pour cold purified water into the pan, put it on the fire and bring to a boil.

Place the chicken giblets (all except the liver) into boiling water and cook until tender, periodically removing the foam.

Wash and peel onions, potatoes and carrots. Fry chopped onions and carrots in a frying pan with vegetable oil. Cut the potatoes into thick slices and place them in a saucepan. Cook the soup for an hour, then add liver, vegetables, chopped gherkins and semolina to it. Mix thoroughly, add salt, pepper and cook for another 10 minutes. Sprinkle with herbs and serve. Bon appetit!

Classic recipe

Chicken soup is most often prepared according to the classic, simplest recipe. This is a dish with potatoes and other vegetables.

In addition to giblets, it is also worth taking drumsticks from a chicken carcass for the soup.

Composition of ingredients

For the dish you need to take:

chicken drumsticks – 2 pcs.;
onions and carrots - 1 pc.;
chicken giblets – 220-250 g;
fresh garlic cloves and potatoes - 3-4 pcs.;
dill, parsley - 2-3 sprigs each;
salt, bay leaves, spices.

Step-by-step cooking process

The cooking process includes several stages:

It should be noted right away that each type of offal is prepared in a special way. So, it is recommended to cook stomachs for the longest time. First, you will need to rinse them thoroughly and get rid of everything unnecessary. The yellow thick film inside should be cut out. It is thick and easy to clean. You also need to remove any remaining fat and films. After preparing the stomachs, you will need to immerse them in boiling water and, after the liquid boils again, cook for about half an hour.
The hearts must be washed and removed from blood clots. It is also advisable to thoroughly remove any remaining connective tissue and fat. The cooking time for the hearts is already shorter. It is enough to cook them in boiling water for 17-20 minutes.
The liver must be washed. Be sure to remove large blood vessels and remnants of the gallbladder. You should not cook this offal for more than 12 minutes. Otherwise, the taste of the liver can be ruined.
If necks, heads, paws are used, then all these parts need to be washed like a regular bird. It is important to cut off the remaining feathers, claws, and film on top. It is enough to cook such parts for about a quarter of an hour.
In a large saucepan, bring about 1 liter of filtered water to a boil. You will need to throw a couple of bay leaves, spices, and salt into the liquid. The drumsticks will be cooked in the liquid until fully cooked. Half an hour is enough for this. If the chicken parts are store-bought, you will have to try to ensure that the broth is clear. For example, you can change the liquid to fresh immediately after boiling. And it is advisable to carefully remove all foam that appears from the surface of the broth during the cooking process.
While the base is cooking, you need to peel all the vegetables. It is advisable to chop the potatoes into cubes approximately the size of a walnut.
It is recommended to cut the carrots into large pieces. The garlic should be left whole cloves in the husk. You can only remove the top dirty part. The onion needs to be chopped randomly.
All washed greens will need to be finely chopped.
Already from the finished broth, you should remove the chicken drumsticks and temporarily set them aside. It is better to immediately remove the meat from them. The bones will no longer be needed; they can be thrown away.
Add garlic, potatoes and other chopped vegetables to the prepared broth.
The contents of the pan will cook for about a quarter of an hour. In this case, the liquid should only boil slightly.
Afterwards, you can add the selected giblets one by one and cook them for the recommended time.
At the very end, all that remains is to add the greens.

In another couple of minutes the treat will be completely ready. You can pour it into portioned plates.

What can I add?

If the cook has sweet red pepper on hand, it will also be delicious to add to the treat. It needs to be added along with the rest of the vegetables.

How to serve a dish

It is advisable to prepare this first course immediately before serving. Serve it deliciously with slices of soft, fresh bread.

Creamy chicken giblet soup

Delicate spicy chicken giblet soup will become a favorite dish of your household. It's the perfect combination of vegetables, chicken giblets and a creamy, creamy dressing.

Ingredients:

Chicken giblets – 350-400g;
Onions – 1 pc.;
Parsley root – 1 pc.;
Carrots – 1 pc.;
Champignon mushrooms – 300g;
Ghee butter – 2-3 tbsp;
Flour – 2 tbsp;
Chicken broth – 1 l.;
Cream 33% - 0.5 tbsp.;
Green peas – 200g;
Salt, pepper, coriander - to taste.

Preparation:

Rinse and clean the offal thoroughly. Cut the liver into 3-4 parts, the stomachs into thin slices, and the hearts into halves. Rinse everything thoroughly again, removing the bile and blood ducts. Blanch the liver and place on a sieve; Dry the hearts and stomachs.

Wash the onion, parsley and carrots, peel and cut into small cubes. Peel the mushrooms and cut into slices.

Heat a thick-bottomed frying pan, melt the butter in it and fry the onions, carrots and parsley. When the onions and roots acquire a golden hue, add the mushrooms to the pan and simmer everything together for 5 minutes.

In a separate frying pan, fry the flour and coriander until golden brown. Add 150 ml to them. broth, mix thoroughly, removing lumps and cook over low heat for 5-7 minutes. Add cream to the dressing, stir, heat a little and remove from heat.

Bring the broth to a boil in a large saucepan. Place hearts and stomachs in it. Cook over medium heat for 40-45 minutes, then add green peas and vegetable dressing to the soup. Cook everything together for 5-7 minutes.

Then, add liver, creamy dressing, salt, pepper to the soup and bring to a boil. Remove from heat and serve. Bon appetit!

To prevent chicken hearts from becoming tough during heat treatment, they must be properly cleaned. To do this, you need to remove the film from the outer surface of the heart, then cut it in half and remove the blood vessels inside.

How to prepare offal for cooking

The key to success in cooking giblets is compliance with the time regime. It is also important to pay attention to cleaning and soaking offal before cooking.

Stomachs must be carefully processed. They are often sold already peeled. Make sure there are no stomach contents, then rinse and scrape out each stomach.

Soaking concerns such offal as the udder. Before starting to work according to the chosen recipe, it is soaked for at least 2.5 hours. The udder contains collagen and elastin, which improves the condition of the skin and hair.

Examine the liver carefully for remnants of the gallbladder ducts. If the existing particles are not removed, the dish will acquire a pronounced bitterness. If the liver has a greenish tint, it means that the contents of the gallbladder have come into contact with the product. But this does not spoil the taste.

Chicken giblet noodle soup

Classic, homemade dish. Its pleasant light taste and incredible aroma will take you back to your childhood.

Ingredients:

Water – 2.5-3 l.;
Chicken giblets – 350-400g;
Potatoes – 3-4 pcs.;
Onions – 1-2 pcs.;
Carrots – 1 pc.;
Homemade noodles – 120g;
Greens – 1 bunch;
Dried parsley root – 1 tsp;
Bay leaf – 1-2 pcs.;
Black peppercorns, allspice, ground coriander, nutmeg, salt, ground pepper - to taste.

Preparation:

Wash and clean the chicken giblets. Pour water into a saucepan, bring it to a boil and add the giblets. Salt, pepper, add spices. Cook over medium heat.

Peel and wash the vegetables. Cut the potatoes into medium cubes and place them in the boiling broth. Cook for 20 minutes.

Cut the onion into small cubes, grate the carrots. Add vegetables to the pan with soup and cook for another 15-20 minutes.

To taste, add spices.

Place the noodles in the soup and cook everything together for another 5 minutes.

Finely chop the greens and add to the finished soup. Turn off the heat, cover with a lid and leave to brew. The soup is ready!

Soup ingredients

chicken liver – 100 g;
chicken stomachs – 100 g;
sunflower oil – 30 ml;
potatoes – 250 g;
rice – 1/2 cup;
Bay leaf;
carrots – 1 pc.;
salt, ground black pepper;
fresh greens.

How to make rice soup with chicken giblets

Pour 2.5 liters of clean drinking water into the pan. Dip the giblets into the water, add the bay leaf and put the pan on the fire.

Bring the water to a boil and skim off the foam formed during the cooking of the giblets.

Peel and wash the potatoes, and then cut into small strips.

Place the chopped potatoes into the broth with the giblets, cover the pan with a lid (but not tightly) and continue cooking the soup.

We clean, wash and finely chop the carrots in any way convenient for you (three on a grater or cut into small strips).

Fry the carrots until half cooked in a frying pan with the addition of 30 ml of sunflower oil.

Then add the fried carrots to the soup. The remaining oil from frying is also added to the soup. By roasting the carrots, we end up with a beautiful color in the finished soup. If you add raw carrots to the soup, the finished dish may have a pale appearance.

Add rice to the pan and cook the soup until all ingredients are fully cooked (25 minutes from the moment the rice is added).

Then salt and pepper the soup, season it with fresh, finely chopped herbs.

Serve rice soup with chicken giblets hot. If desired, season it with a small amount of sour cream.

Recipe No. 2. Soup with chicken giblets, vegetables and bulgur

The simpler the dish, the tastier and healthier it is. This statement is shared by most people who are involved in cooking in one way or another. Salads, soups, stewed vegetables, cereals and baked meats are the main set of dishes for the daily menu. Of course, sometimes the soul forgives something unusual or exotic, but this is not a topic for today’s recipe. And today we will prepare a very tasty soup using chicken giblets. Young vegetables and oriental bulgur, which recently became popular in our country, will make this soup a dish worthy of special attention.

To prepare chicken giblet soup we will need the following ingredients:

chicken giblets – 150 g; sunflower oil – 30 ml; dill - several sprigs; salt, pepper, bay leaf.

How to cook delicious soup with chicken giblets

Pour 2 liters of clean drinking water into a small saucepan and put it on the fire.

Wash the chicken gizzards and liver thoroughly and place in a pan of water.

Add bay leaf to the ingredients and bring the water to a boil. During the boiling process, foam will begin to form on the surface of the water, which must be removed with a spoon or a small sieve.

We clean and wash the young potatoes. Cut it into small strips and add it to the boiling broth with giblets.

Wash the carrots and cut into thin semicircles. In order for the broth in the soup to acquire a rich color, the carrots should be fried in sunflower oil and then added to the boiling broth.

Following the carrots, add bulgur to the soup and cook the soup until all components are fully cooked.

Wash the dill sprigs and chop them very finely. Finely chop the garlic clove or pass it through a garlic press. Season the finished soup with chicken giblets from young vegetables and bulgur with salt and pepper to taste, season with herbs and garlic.

Serve the soup hot, season it with a small amount of sour cream if desired.

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German giblet soup

A very hearty and richly flavored soup. Ideal for feeding the whole family a delicious lunch.

Ingredients:

Chicken hearts – 300g;
Chicken stomachs – 300g;
Onion – 1 pc.;
Carrots – 1 pc.;
Potatoes – 2-3 pcs.;
Champignon mushrooms – 350g;
Egg – 1 pc.;
Flour – 120g;
Water – 0.5 tbsp;
Vegetable oil – 2 tbsp;
Salt, pepper - to taste.

Preparation:

Wash the chicken giblets and thoroughly remove fat and blood vessels.

Place a large saucepan of water on the fire and place the prepared giblets in it. Cook over low heat for 60-90 minutes. until ready.

Peel onions, potatoes and carrots. Cut the onion into small cubes, the potatoes into cubes, and grate the carrots.

Fry onions and carrots in vegetable oil until golden brown.

Remove the prepared giblets from the broth, cut them into small pieces and set aside.

Strain the broth and return to the heat. Add potatoes and fried vegetables to the boiling broth. Cook over medium heat for 15-20 minutes.

In the meantime, you need to cut the champignons into slices. Add chopped mushrooms to the soup and cook everything together until tender.

While the vegetables are cooking, prepare the dough for the small dumplings. To do this, you need to beat an egg and add 100 ml to it. water, flour and salt. Mix everything thoroughly.

Form dumplings; to do this, rub the dough with a spoon directly into the boiling soup, through a large sieve, in small portions. Cook the soup over medium heat for another 5-7 minutes.

Season the finished soup, add salt and add chopped chicken giblets. Serve hot, garnished with greens!

Harm

If you decide to cook such a dish, you should be aware of the possible harm. Like all offal products, consuming them in large quantities is harmful. In 100 gr. Chicken stomachs contain 239 mg of cholesterol, which is quite a lot. The daily value for a healthy person is 300 mg of cholesterol. And so below we list what you should pay attention to.

Frozen chicken gizzards lose most of their benefits.
Stomachs can be stored for no more than 2 days
After 2 days they release toxins that are hazardous to health.

Chicken giblet pickle

Why not make a classic chicken giblet pickle? The result is a quick and easy-to-prepare dish that will undoubtedly delight you with its taste and aroma!

Ingredients:

Chicken giblets – 300g;
Rice - 0.5 tbsp;
Carrots – 1 pc.;
Potatoes – 2 pcs.;
Turnip – 1 pc.;
Pickled cucumbers – 4-6 pcs.;
Onions – 1 pc.;
Garlic -2-3 teeth;
Parsley – 0.5 bunch;
Butter – 2 tbsp.;
Salt, pepper, bay leaf - to taste.

Preparation:

Clean the chicken giblets and chop finely. Place the giblets into a saucepan and cover with water. Cook for an hour, skimming off the foam.

Peel the cucumbers. Place the skin in a separate pan with water and boil. Finely chop the cucumber pulp.

Peel and dice the carrots and turnips. Send the chopped roots to boil in the broth.

Peel the potatoes and cut into cubes.

Boil vegetables until half cooked.

Add rice to the soup and mix everything thoroughly.

Cut the lou into small cubes and also add to the soup. Add bay leaf and peppercorns.

As soon as the vegetables are ready, add chopped cucumbers to the soup.

Prepare the dressing by grinding the garlic in a mortar and salt, adding butter.

Pour broth with cucumber skins and dressing into the soup. Boil for 5-7 minutes. The soup is ready!

To ensure that the chicken giblets are well cooked and do not become rubbery, you should salt them at the end of cooking.

Useful tips

The treat may acquire an unpleasant bitter taste if the liver is left in the broth. Therefore, you need to be especially careful with such a component. To speed up the process of preparing soup, you can cook the base for it in advance - broth.

For example, take a breast or any soup set for this. Already in the broth prepared in advance, it remains to cook the offal, according to the instructions recommended above in the article. In order not to interrupt the delicate taste of chicken giblets in the soup, you should not use a lot of spices. It’s better to take just a pinch of a couple of your favorite ones without too strong a taste.

Chicken giblet soup

A light and at the same time satisfying dish. The perfect soup for every day!

Ingredients:

Chicken liver -200g;
Chicken stomach – 150g;
Chicken egg – 2 pcs.;
Chicken wings – 5 pcs.;
Potatoes – 450g;
Onion – 1 pc.;
Carrots – 1 pc.;
Tomatoes – 1-2 pcs.;
Garlic – 3 teeth;
Flour – 3-4 tbsp;
Salt, pepper, herbs - to taste.

Preparation:

Wash the chicken wings and cut into 3 parts. Cook them into a rich broth.

Wash the chicken giblets, peel them well and cut into small cubes. Add eggs, flour and salt to them. Mix everything thoroughly

Peel the potatoes and cut into cubes. Place it in boiling broth and cook until half cooked.

Meanwhile, prepare vegetable dressing. To do this, peel the onions and carrots. Chop the onion into cubes, grate the carrots and fry everything together in vegetable oil until tender. As soon as the vegetables become soft, add finely chopped tomato to the dressing.

Add minced giblets and vegetables to the boiling soup with a teaspoon. Add salt, pepper and cook everything together for another 15 minutes.

Finely chop the garlic and herbs and pour into the soup, then turn off the heat and let the soup sit for 5-10 minutes. That's it, the soup is ready! Bon appetit!

With pearl barley

Chicken soup will turn out tasty and satisfying with other grains. For example, with pearl barley. 80-90 g of it will be enough for a large pan. From the offal, it is worth taking liver and hearts from a chicken carcass for the dish. Be sure to use plenty of fresh herbs. For example, a mixture of dill and parsley. The calorie content of the treat will be approximately 44 kcal.

And his BJU:

BJU	Value in g (per 100 g)
Squirrels	3,9
Fats	2,2
Carbohydrates	2,7

Composition of ingredients

For the dish you need to take:

liver and hearts – 180-200 g each;
onion – 130-150 g;
carrots – 60 g;
garlic – 3-4 cloves;
barley – 80-100 g;
parsley and dill – 25-30 g each;
salt.

Step-by-step cooking process

Cooking steps:

The barley needs to be prepared in advance. The cereal must be filled with ice water in advance and left in this form for several hours. Minimum – 4 hours.
Afterwards, you will need to fill the cereal with fresh water. The product will cook for approximately 80-90 minutes. As a result, the pearl barley should be completely cooked.
The carrots need to be finely grated, and the onions should be chopped into cubes.
The liver and hearts need to be cut. And then fry for about 6 minutes.
Next, reduce the heat to medium and add the onion. After frying for another 5-6 minutes, it remains to simmer the mass for another 1 minute.
When the water in the pan boils, it’s time to add boiled cereal and pieces of liver to the water.
After another 6-7 minutes, you can add the frying and the remaining ingredients. Including chopped garlic. Be sure to salt the treat to taste.

In about 10-12 minutes the soup will be completely ready. On the cooling plate under the lid, the treat should be infused for 18-20 minutes.

How to serve a dish

Just before serving, sprinkle the portions of soup with chopped herbs.

Buckwheat soup with giblets

Everyone's favorite soup with buckwheat and giblets. It's a little fiddly to prepare, but it's worth it. As a result, you will receive a delicious, clear soup with a divine aroma.

Ingredients:

Chicken backs – 1kg;
Chicken hearts – 10 pcs.;
Chicken fillet – 0.5 kg;
Petiole celery – 1 pc.;
Carrots – 2 pcs.;
Onions – 2 pcs.;
Tomatoes – 2 pcs.;
Garlic – 1 head;
Chili pepper – 1 pc.;
Buckwheat – 1 tbsp.;
Butter – 1 tbsp;
Olive oil – 2 tbsp;
Sour cream – 2 tbsp;
Green onions, dill, cilantro - 3 branches each;
Bay leaf, black and allspice, salt - to taste.

Preparation:

Pour boiling water into a large saucepan and place in it the chicken backs, the onion in the peel, cut in half, the base of the celery and the carrots. Cook over low heat, skimming off the foam.

Wash and clean the hearts. Cut them in half and fry in a pan with olive oil. Add salt, pepper, add boiling water and simmer until done.

Separately, boil buckwheat in salted water.

Cut the chicken fillet into medium cubes.

Peel the onions and carrots and chop finely. Chop the celery.

Fry onions and carrots in a frying pan with butter. Add celery to them and simmer for 5-7 minutes.

Peel the garlic. Coarsely chop the chili pepper. Cut the tomato into four parts. Combine tomatoes, chili peppers and garlic in a blender. It turns out to be a kind of adjika.

Drain the liquid from the hearts and buckwheat. Remove the backs and vegetables from the broth.

Bring the purified broth to a boil. Place chicken fillet and roasted vegetables in it. Boil and add buckwheat and hearts to the soup, add adjika.

Finely chop the greens. Pour soup into a plate and sprinkle it with herbs. Serve with sour cream. Bon appetit!

How long to cook giblets until done

The liver is cooked for the time indicated below:

Chicken – 15-20 minutes.
Pork – 40-50 minutes.
Beef – 40-45 minutes.
Turkey – 30-40 minutes.
Duck / Goose – 20-25 minutes.

The heart is suitable for consumption after undergoing the following heat treatment time frames:

Chicken – 1 hour.
Pork – 90-100 minutes.
Beef – 90-100 minutes.
Turkey – 1 hour.
Duck / Goose – 1 hour.

To achieve softness, chicken stomachs are cooked for 1.5 - 2 hours.

Languages require the following time commitments:

Pork – 3 hours.
Beef – 2 hours.
Veal - 2 hours.

Beef udder must be boiled for at least 60 minutes in salted water.

Beef lungs are ready to eat after 30 minutes of cooking over low heat.

Mushroom soup with chicken giblets.

The rich taste of wild mushrooms gives this soup a special authenticity. They, in combination with chicken giblets, create a magnificent symphony of flavors and aromas!

Ingredients:

Chicken heart – 250g;
Chicken stomach -300g;
Chicken liver – 250g;
Forest mushrooms (mixture) – 500g;
Potatoes – 3 pcs.;
Onion – 2 pcs.;
Carrots – 1 pc.;
Water – 2l.;
Cream – 150ml;
Grainy mustard – 2 tbsp;,
Butter – 2 tbsp;
Vegetable oil – 3 tbsp;
Salt, pepper, herbs - to taste.

Preparation:

Clean and wash the chicken giblets. Cut into small pieces, removing excess fat and vessels.

Peel vegetables and mushrooms. Cut the onion into small cubes, grate the carrots, cut the potatoes and mushrooms into cubes.

Place a large, thick-bottomed saucepan on the fire. Heat a mixture of vegetable and butter in it and fry the onions and carrots in it. Add the mushrooms and simmer all together until the vegetables are done.

Pour boiling water over the vegetables and mushrooms, put the giblets in a saucepan and cook over low heat for 30 minutes.

Then add the potatoes to the soup and cook everything together for another 25 minutes.

When all the ingredients are ready, pour cream into the soup and season it with mustard. Bring the soup to a boil, season and remove from heat. Serve the soup after 10 minutes. generously sprinkled with herbs.

Chicken liver cooks much faster than the heart or stomach, so you should add it to the soup halfway through cooking.

How to cook giblets

Take chicken livers, hearts, chicken stomachs. Chicken offal is mainly sold at markets and farms; in stores you can often buy hearts, navels and livers in separate trays. Cut hearts and giblets in half lengthwise, cut out blood vessels, fat and clots; Cut the liver into 2-3 parts. Rinse the giblets and put them in a saucepan, add water for cooking. After boiling, if the giblets are boiled for broth, strain it and bring to a boil again. For a clear and light broth, you can drain the first broth. Reduce heat, add salt and spices, and cook chicken giblets for 30 minutes.

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Green borscht with giblets

A wonderful version of green spring borscht. Nourishing, healthy and tasty borscht will fill you with vitamins, give you strength and lift your spirits!

Ingredients:

Sorrel – 350g;
Spinach leaves – 250g;
Onion – 1 pc.;
Carrots – 1 pc.;
Millet groats – 1/2 cup;
Chicken giblets – 400g;
Butter – 1-2 tbsp;
Vegetable oil – 2 tbsp;
Potatoes – 5 pcs.;
Eggs pcs.;
Salt, pepper, bay leaf - to taste.

Preparation:

Place the giblets into a saucepan of boiling water. Cook until done for 1.5 hours.

Peel and wash the vegetables. Cut the potatoes into small cubes and place them in the broth.

When the soup boils, add the washed millet.

In a frying pan with a mixture of vegetable and butter, fry the chopped onion and grated carrots. Pour the roast into the soup and boil everything together for 20-25 minutes.

Beat three eggs, separately, with a fork. Boil the remaining eggs.

Add spices, salt and beaten egg to the soup. To stir thoroughly.

Boil.

Wash the sorrel and spinach, dry and chop.

Add the greens to the soup and bring it to a boil. Turn off the heat and let the soup brew for 15-20 minutes. Bon appetit!

Cooking Instructions

Soup with chicken giblets, especially with homemade chicken giblets, is a healthy and tasty soup. I especially like this soup with small pasta like stars or noodles.

The composition of the offal may be different from mine. You can choose whether to use legs/wings/neck, but the liver, stomach and heart must be included in the soup without question, because these are the fundamental ingredients of chicken soup with giblets, everything else provides fat and broth.

And, by the way, children especially love this soup;) And now I’ll show you how chicken soup with giblets is cooked in my family.

So, prepare chicken giblets (for me these are legs, wings, liver, heart, neck, stomach), water, potatoes, onions, carrots, sunflower oil, small pasta (stars or vermicelli, or any other you find :)), salt , parsley or other fresh herbs, ground pepper.

Wash the chicken giblets, scrape the legs and wings with a knife, cut off the last segments (with claws) on the legs. It would be advisable to soak your paws first. Transfer the giblets to a saucepan.

Peel and cut the potatoes (slices or cubes), pour water into the pan with the giblets and lower the potatoes. Place the pan on the stove and as soon as the water boils (before it boils, watch the soup and skim off the foam), reduce the heat and let the soup cook until the potatoes are ready (all the components of the giblets will also be cooked by this point).

Meanwhile, fry the onion (diced) and carrots (finely grated) in sunflower oil and add the fry to the soup when the potatoes and chicken giblets are cooked. Salt the soup.

After frying, add small pasta to the soup.

Boil the soup until the pasta stars are ready. Add ground pepper and chopped parsley to the finished soup. If desired, you can also add a bay leaf.

That's it, chicken soup with giblets is ready - pour it and invite everyone to dinner! :)

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Tomato soup with chicken giblets

This soup is somewhat reminiscent of pickle soup. At the same time, it is an excellent alternative to it.

Ingredients:

Chicken offal – 1 kg;
Short grain rice – 3/4 cup;
Tomato – 3 pcs.;
Onion – 2 pcs.;
Tomato paste – 3-4 tbsp;
Butter – 120g;
Salt, pepper, bay leaf - to taste.

Preparation:

Wash the giblets, peel them well and boil for an hour. Remove the giblets from the broth and chop finely.

Peel the onion and chop finely. Fry the onion in a frying pan with melted butter.

Add the giblets to the onion and fry everything together until golden brown for 5-10 minutes. Add tomato paste to the frying, 100 ml. broth and simmer together for another 5 minutes.

Peel the tomatoes, finely chop and place in a frying pan, continuing to simmer everything together.

Boil the strained broth, put the giblets with vegetables and rice into it. Cook until the rice is done. At the end, add salt and pepper to the soup and add bay leaf. Bon appetit!

All in!

Ears, lips . Used for sausage or minced meat. They can be baked, stewed, simmered.

Language. It is always boiled first, and only then fried or stewed with potatoes and vegetables. Snacks, jellied, cold and hot treats are made from the tongue.

Goiter gland. Baked, stewed, fried. Considered a delicacy.

Brain. You can boil or fry, and then chop and “hide” in potato and vegetable casserole or pies. Fried brains and brain fries are also popular.

Shank. The best product for obtaining high-quality jelly.

Tail. Can be stewed, boiled or used to make soup. But before that, it must be soaked in cold water for 5-6 hours.

Udder. First you need to cut it into pieces, rinse and soak for 5-6 hours. Then you can boil, fry or make a filling for pies.

Lungs. Boiled, fried, made into pates, used in goulash and as a filling for pies.

Heart. They boil it, stew it, make stew and goulash out of it.

Liver. Stew and fry separately or with sauces. In addition, minced meat is prepared, butter is added and a pate is obtained. Liver sausage is also made from liver.

Kidneys. Used to prepare pickles or stews.

Chicken heart soup in a slow cooker

A simple, nutritious and tasty dish for busy people.

Ingredients:

Chicken hearts – 350g;
Potatoes - 500 g;
Sweet pepper - 150 g;
Tomato – 1 pc.;
Carrots – 1 pc.;
Onion – 1 pc.;
Pasta (small) – 100g;
Tomato paste - 2 tbsp;
Salt, pepper, herbs - to taste.

Preparation:

Wash the hearts and cut them into two parts, removing the blood vessels.

Turn on the multicooker to the “Frying” mode.

Wash and peel the vegetables. Cut the onion, pepper, tomato and potato into small cubes; Grate the carrots.

Fry vegetables in a bowl for five. Add tomato paste, mix thoroughly and simmer together for another 2 minutes.

Add hearts, salt, spices to the vegetables, pour boiling water over them and cook on the “Soup” setting for an hour. In 10 min. until ready, add vermicelli to the soup.

Garnish the finished soup with herbs, sour cream and serve.

Theory

They spoil quickly!

Unlike meat fibers, animal organs have one significant drawback - their shelf life is too short. “By-products belong to the group of perishable goods, since they have a moist surface and are highly contaminated with microorganisms,” they write in culinary guides for chefs. In order not to harm your household and avoid poisoning, carefully examine the offal before purchasing.

Fresh or frozen

It is better to buy by-products chilled, then you will be able to see all the imperfections - dark color (which means the animal was old), signs of spoilage and disease, external dirt. If you notice deep cuts on the offal, it is better not to purchase such a product - when the butcher accidentally pierces the membrane of the organ, microbes from the knife penetrate inside and infect it. What’s convenient is that you can smell the chilled product. If the liver or tongue smells like fresh meat, then everything is fine. Unfortunately, frozen giblets cannot be subjected to such a check, so for your own safety, buy such goods only in reliable supermarkets and not in markets. And pay attention to avoid double freezing. This can be understood by the presence of ice deposits on the organs or a large amount of snow in the package.

Trip of marriageable age

During the life of an animal, internal offal (also called offal, offal, liver) is entangled in a huge number of blood capillaries, various vessels and tendons. However, they must arrive on the counter completely cleaned.

Language. Beef and pork tongues are available for sale. The first ones are large (on average they weigh 1-2 kg) and dietary, the second ones are small and quite fatty. The tongue should be dry, but free of windy areas, mucus, bruises and cuts. A quality product is considered processed according to the rules if it is freed from fat, lymph nodes, larynx, sublingual muscles and bone. Only the skin should remain on the tongue.
Liver. Beef or veal liver is more often used - it is larger and more tender than pork. Unlike other offal, you can buy it chopped. A quality liver should be light brown or light red in color. It cannot contain any adjacent organs, such as external blood vessels, lymph nodes, or the gallbladder with its duct. In addition, a good product should be smooth, shiny and have a uniform consistency - if the liver is grainy when cut, it will turn out tasteless.
Kidneys. These organs should be intact, thoroughly freed from the fat capsule, ureters and all external blood vessels, and have a light brown or brown color. Veal and lamb kidneys are especially valued: they are much more tender than beef kidneys.
Brain. This product should be sold whole: beef brains are enough for about 4 servings, pork and lamb brains for 2. If you find them on sale, check that the shells of the product are not damaged and that there are no blood clots left on its surface.
Heart. A well-prepared heart should be cut in half lengthwise, cleaned of protruding blood vessels and films, and thoroughly washed on the inside and outside.
Lungs. Fresh lungs are light pink or pinkish-gray in color and clear of mucus and blood.
Tripe . In recent years, this part of the stomach has rarely been seen for sale. If you do come across such an original offal, make sure that it is fat-free, well washed and free of mucus, and has a slightly pink or yellowish color.

Horns and hooves

The animal's external organs are covered with hair and are constantly in contact with dirt, so for sale they must be washed and cleaned of bristles.

Udder. A high-quality udder should be defatted and cut into 2-4 lobes. There cannot be any leftover milk or dirt - only then will this offal make an excellent dish.
Legs. Beef legs are called shanks, pork shanks. To be sold, they must be without hooves, washed and cleaned of bristles. Good legs are faintly pink, yellowish or dark brown in color.
Ears. Pork ears are very popular - perhaps this is the lowest-calorie offal, containing about 2% fat, like a plant. There are no special requirements for the product.
Tail. The fleshy part of the beef tail is prized - you definitely can’t make a rich soup from a pork squiggle. The product can be whole or cut into vertebrae.

Chicken giblets

Among the by-products, smaller chicken giblets stand out (popularly called navels). If you buy necks, make sure that the skin on them is well plucked and has a soft pink tint. If you want to prepare a dish from the ventricles, choose a product that is thoroughly washed, with perfectly clean internal and external muscle folds. Chicken hearts and livers should be shiny and intact.

Cream soup with giblets

Light tasty soup with a delicate consistency

Ingredients:

Chicken offal – 350g;
Onion – leek – 1-2 stalks;
Potatoes – 2 pcs.;
Butter – 2 tbsp;
Eggs – 2 pcs.;
Sour cream (or cream) – 50ml;
Salt, pepper - to taste.

Preparation:

Wash the giblets, peel and boil until tender. Remove from broth and chop finely.

Peel the potatoes, cut into cubes and boil until tender. Add coarsely chopped leeks to the potatoes during cooking.

Puree the prepared vegetables, diluting with broth if necessary.

Beat sour cream with egg yolks and butter. Season with salt and pepper and pour into the hot soup in a thin stream. Heat everything together stirring and you can serve. Bon appetit!

Chinese soup with chicken giblets

Exotic soup made from familiar ingredients. Spicy, moderately spicy, it will not leave indifferent not only lovers of Chinese cuisine.

Ingredients:

Chicken giblets - 300g;
Peking cabbage – 1 cabbage;
Ginger – 1 root (3cm);
Soy sauce – 2 tbsp;
Flour – 1 tbsp;
Sugar – 1 tsp;
Salt, pepper - to taste.

Preparation:

Wash the chicken giblets, peel and cut into small pieces.

Marinate the giblets in soy sauce with sugar, flour, vegetable oil and spices.

Pour a little vegetable oil into the wok and fry the ginger cut into slices. Add the giblets to the pan and lightly fry them. Pour boiling water over everything and simmer until done, 45-50 minutes, with the lid closed. When the giblets are cooked, add coarsely chopped cabbage to the soup. Bring to a boil, add salt and pepper and remove from heat. Bon appetit!

Chicken hearts stewed in a frying pan

Ingredients:

Chicken hearts - 1 kg;
Onion - 2 pcs (100g);
Olive oil - 1 tablespoon (15g);
Salt;
Your favorite seasonings;

Preparation:

Wash chicken hearts. Heat olive oil in a frying pan and add chicken hearts. Add some water.

Cover with a lid and simmer for about 25-30 minutes, stirring constantly. If necessary, add water.

Peel the onion and cut into half rings. After 25-30 minutes, add to the chicken hearts. Salt, season, mix.

Cover with a lid and simmer for about 20-25 minutes, stirring constantly. The hearts should become softer. The dish is ready. You can prepare any side dish.

Chikhirtma

Traditional Caucasian chicken giblet soup. This rich, flavorful soup will appeal to both adults and children.

Ingredients:

Chicken giblets – 400g;
Onions – 300g;
Flour – 1-2 tbsp;
Ghee butter – 3 tbsp;
Chicken eggs – 4 pcs.;
Green cilantro – 1 bunch;
Wine vinegar – 2 tbsp;
Salt, pepper, cinnamon - to taste.

Preparation:

Rinse and clean the offal. Cut into small pieces and mix with flour.

In a frying pan with melted butter, simmer the giblets until tender. Add boiling water and cilantro sprigs. Boil together for 10-15 minutes. Then, remove the cilantro, add salt, spices and vinegar to the soup.

Beat eggs with 100 ml. broth. Pour the mixture into the boiling soup, stirring constantly. Bring to a boil and remove from heat. Serve with greens. Bon appetit!

With vermicelli

When preparing noodle soup, it is important to add this component at the very end so that it does not have time to overcook. Otherwise, you may end up with a thick “porridge” of pasta. You should not take noodles and more than 3 tbsp. l. But it is allowed to reduce the amount of this component in the recipe.

Composition of ingredients

For the dish you need to take:

chicken giblets – 230-260 g;
potatoes – 180-200 g;
water – 1.6 l;
carrots and onions – 1/3 pcs.;
small vermicelli – 2.5-3 tbsp. l.;
salt, bay leaf, fresh herbs.

It is recommended to take liver, heart, necks, paws and stomachs from offal. It is also allowed to use the wings and head of the carcass.

Step-by-step cooking process

Cooking steps:

The offal must be washed and cleaned. If you use paws, it is advisable to pre-soak them in water. Then this part should be washed with special care and cleaned with a knife. Afterwards, all offal can be sent to the pan.
The giblets should be filled with ice water in a container and the potatoes, previously cut into strips, should be added.
After boiling the soup base on the stove, you should leave to simmer until the potatoes are soft and all offal is completely cooked.
Then it’s time to salt the treat, add part of the whole onion and grated carrots.
After the next boil, the heat must be reduced and the treat cooked for another 5-6 minutes. The very last thing you need to do is add the web vermicelli.

All that remains is to throw away the onion, add finely chopped herbs, spices to taste, and add a bay leaf. The treat is completely ready, but you need to let it brew for about 5 minutes.

How to serve a dish

The soup is best tasted warm. Pies with any savory fillings, homemade bread, and toast are perfect additions to it. You can serve the soup with low-fat sour cream. Some gourmets prefer to add homemade or store-bought mayonnaise to the dish.