Chicken heart & Pickles Soup
Chicken
heart will warm the dense rasolanic winter evening and give strength and
energy.
INGREDIENTS AND THEIR
QUANTITIES
· Chicken giblets - 250 grams;
· Potato - 4 pcs.
· Parlovka - 100 grams;
· Carrot - 1 piece;
· Onions - 1 piece;
· Cucumber salted - 4 pieces;
· Greens - 1 bunch;
· Salt and spices for taste
How
to cook?
Pearl Barley
Pre-Soak Pour with boiling water for 30-40 minutes.
Clean the
chicken heart, peel and cut in half. Cook the chicken heart butter with spices
for approximately half an hour.
Peel the
potatoes and carrots. Cut potatoes into small pieces of medium size, and cut
the carrots on a large grater.
Salted
cucumbers can be rubbed on a large granite, but it is better to cut them in
small cubes.
Put boiled
booze in the broth. Boil the group for 45 minutes.
Then add
potatoes, spicy cucumbers and ⅓ chopped fresh carrots. Cook another 15 minutes
Onion onions
and sauté chops on a hot frying pan. Once the onions are cleaned, add remaining
carrots and paste them for 3-4 minutes.
Put salted
vegetables in prepared rassolnik and boil the soup for 2 minutes.
Prepare the
dish to grind it for about an hour. Serve with herbs and sour cream.
