Chicken gizzard soup

Step-by-step preparation

Cooking time: 1 hr 40 mins

1. STEP 1

   

   How to cook chicken gizzard soup? Prepare all the necessary ingredients. Rinse chicken gizzards well with cold water. Place them on a cutting board and trim the veins while cutting the gizzards into smaller pieces. Read all the subtleties of choosing noodles and a saucepan for cooking soup in separate articles using the links at the end of the recipe.

2. STEP 2

   

   Place the prepared stomachs in a saucepan and fill them with two liters of hot water. Place the pan on the stove over medium heat and bring the contents to a boil until foamy. Then drain all the liquid through a colander, in which the stomachs will linger - return them to the pan.

3. STEP 3

   

   Fill the stomachs with cold water in the amount of two liters and place the pan on the stove. Bring the broth to a boil, add salt and simmer the gizzards over low heat for one hour. This is necessary so that the broth remains clear. If we simply remove the foam, there will be no such effect.

4. STEP 4

   

   During this time we will prepare the vegetables. Peel, wash and finely chop the potatoes as usual for soup. I took medium-sized tubers - cut them lengthwise into 4 parts and chopped each part. Peel the onion and chop finely. Peel the carrots and grate on a coarse grater.

5. STEP 5

   

   Heat refined vegetable oil in a frying pan, add onion and stir-fry over medium heat for about 2 minutes. Add carrots, stir and simmer along with onions over moderate heat for 7 minutes. You can cover the pan with a lid.

6. STEP 6

   

   When the time allotted for cooking the gizzards has passed, add potatoes, vermicelli or other small pasta, as well as frying, into the pan. Add seasonings to taste and butter. Stir, taste for salt and cook for another 15 minutes over moderate heat. I used durum pasta for this recipe - I calculated the time for them. If you have regular vermicelli, then read the cooking time in the instructions.

Comments on the recipe

Anastasia╬

09.09.2023

4.7

Somehow I didn’t have to make this soup. I'll save the recipe and try it. I usually fry chicken gizzards in a frying pan with onions according to this recipe. It makes a delicious second course.

Natalia M

09.09.2023

4.5

I’ve never made soup from chicken stomachs, but it turns out to be very tasty! For the soup, I set aside 300 g of peeled chicken gizzards. I boiled them for 15 minutes, drained the first broth and poured in clean filtered water. Added a little chicken broth for a richer taste. I cooked the ventricles for two hours, I had time. I fried the onions and carrots only slightly until soft, so that the soup acquired a yellow color. At the end of cooking, I added spider web vermicelli, allspice and dried dill to the soup. We liked the soup. The gizzards were well cooked until tender. In general, the taste of the soup is somehow creamy, pleasant and there is no specific smell. On the contrary, it has a very appetizing aroma! The recipe is simple, clear and interesting. I'll put it in my piggy bank!

Olga M.

09.09.2023

4.6

Today I decided to make soup with chicken gizzards. I spent a long time choosing a recipe and settled on this one. I really liked how simply and clearly the author explained the preparation. The dish looked very appetizing. Of course I had to tinker, but it was worth it. The main thing is to cut the ventricles smaller, then the cooking time will be reduced. I made everything according to the recipe, just added my own twist. I added chopped celery along with the potatoes. Due to this, the soup has become even more flavorful and healthier. I will definitely put this recipe in my piggy bank.

Julek

09.09.2023

4.6

I’m just trying to cook, in the process, so to speak...) I drained the first broth, I’m waiting for it to boil a second time, until everything goes according to plan)