Description
Chicken gizzards, liver, heart and neck boast a very high nutritional value. They can be boiled, fried or stewed, and in any case they will turn out juicy and surprisingly tasty! Today, I suggest you cook a soup with chicken meat and vegetables. For this recipe, I took the cakes TM "Petelinka" and seasonal vegetables.
Ingredients
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Offal
700 g
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Cabbage
500 g
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Onion
1 piece
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Carrots
1 piece
-
Sweet pepper
1 piece
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Tomato
2 piece
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Potatoes
4 piece
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Brisket
200 g
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Vegetable oil
-
Tomato paste
1.5 Tbsp
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Black pepper
8 piece
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Bay leaf
1 piece
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Salt
Cooking
1. Prepare a set of products for cooking soup and a pot of 3 liters.
2. Take out the chicken neck from the package, rinse and fill with cold water, 2.5 liters. Put the saucepan on the fire, bring to a boil and remove the foam.
3. Cut bacon into strips large onion cubes and fry in heated oil until transparent bow.
4. Peeled potatoes put in a pot and cook until tender.
5. To the pan add carrots and sweet pepper, cut into strips.
6. Then put sliced tomatoes and simmer stirring occasionally until the vegetables are tender.
7. Boiled potatoes out of the broth and mash, then return to the pot. Here you can take a boiled chicken neck and put in a separate small pan, pour a little broth or write in a large saucepan. And when serving the soup add the meat to the plate.
8. Cut the cabbage into strips and put in a pan, add the onion and cook until tender cabbage.
9. If you love soup on a sourer, you can add tomato paste, pre-fried in vegetable oil.
10. 5 minutes before end of cooking soup, add to the pan salt, pepper and Bay leaf. Once cooked the soup, they have little to stand, covered, then remove Bay leaf. Serve the soup with sour cream, green onion with slices of black bread. I have sun-dried tomatoes, delicious! Bon appetit!
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