Description
A simple and hearty soup. The winter frosty day.
Ingredients
-
The pie
250 g
-
Chicken stomachs
250 g
-
Potatoes
100 g
-
Carrots
100 g
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Onion
100 g
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Celery root
50 g
-
Millet
100 g
-
Green onions
50 g
-
Salt
-
Black pepper
-
Bay leaf
2 piece
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Greens
-
Broth
2.5 l
Cooking
To prepare the giblets, clean and rinse under running water.
Put the giblets in a saucepan, cover with cold water. If you want you can add carrots, onions, root and petiole of celery, chopped into small pieces. Boil the giblets until tender. Strain the broth. Vegetables squeeze and throw.
Offal cut into pieces, cover with plastic wrap and set aside.
Millet rinse well. Carrots and celery cut into strips, potato cubes.
Onions (I used leeks) cut into polyolefine.
Fry carrots and celery until soft.
The broth to pour well washed millet and cook 15 minutes
Add chopped into large cubes potatoes and sauté. Bring to a boil, add salt and pepper to taste. Cook until potatoes are done.
Pour the leeks.
Add the Bay leaf and giblets, boil for 3-5 minutes.
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