Description
Looking at the recipes on the Pillsbury-found that sour soup with chicken liver in the recipe is not. My grandmother always used to cook it with the liver. I certainly do not remember with what, but personally I cook with chicken. Delicate flavor, pleasant acidity, a little secret cooking. So on-that the children do not particularly like the first and those already whining when I know that I make a sour soup with offal. Well, if there is such a recipe to share with You, hopefully useful and enjoy.
Ingredients
-
Beef
400 g
-
Chicken
300 g
-
Chicken liver
300 g
-
Pearl barley
3 Tbsp
-
Potatoes
3 piece
-
Sauerkraut
500 g
-
Carrots
1 piece
-
Bow white
1 piece
-
Tomato paste
2 Tbsp
-
Bay leaf
2 piece
-
Seasoning
-
Lemon
0.25 piece
-
Flour
2 Tbsp
-
Butter
75 g
-
Vegetable oil
2 Tbsp
Cooking
Part of our products which will vkusnoteevo.
Put on the heat a 4 quart saucepan with water and loaded into it govagua tile to form a broth.
Boil the beef in approximately 60 minutes and during this time in a deep pan, put the cabbage, pour approximately 150 grams of water and put on fire. On low heat simmer the cabbage for approximately 50-60 minutes, until the water completely evaporates.
An hour after boiling the meat, put in the pan the chicken neck.
After the water from the cabbage evaporated, put in a pan the butter and fry about 5-7 minutes.
Our products for the contents. Cut finely onion, on a coarse grater RUB the carrots. If You treat the onions properly, then you can onion cut arbitrarily. Just my youngest daughter does not like onions, so we have it once pereteret to could not learn. By the way, is why me and the white bow, you can take any.
In a pan pour vegetable oil, spread the onions and carrots, fry until Golden brown onions. Then add tomato paste and fry for about another 3-4 minutes.
We have 2 hours of boiling meat and 1 hour boiled chicken neck. Take out of broth all meat, spread on a plate and wait until slightly cool to be able to disassemble the arms and meat and chicken.
Meanwhile, while the meat cools, the broth, lay the cabbage, diced potatoes, cracklings, barley. Next, cut a medium-sized liver. Something like this. If you want smaller - for God's sake, I cut into strips.
Meat is cooled down, disassemble it with your hands, and lay back into the pan. Once the meat is crumbled, just lay the liver, seasoning, salt to taste, Bay leaf and boil for 5-7 minutes. This is quite enough for the preparation of the liver and that she was "wooden".
Turn off, cover and allow to infuse for 30-40 minutes, and during this time try not to choke on saliva. Bon appetit dear cooks.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.