Chicken giblet soup

When cutting up a chicken, do not rush to throw away the giblets. This is a very valuable dietary product, which in Ancient Rus' was considered a delicacy and prepared for the festive table. Chicken offal includes liver, heart, and gizzards. The soup they make is tasty and healthy. Cleaned by-products are sold in many stores today. Preparing a dish from already prepared giblets becomes even easier. Unlike meat, they are cheaper, and are superior in microelements.

1. Calories
   54,66 kcal
2. Protein
   3,26 gram
3. Fat
   2,03 gram
4. Carbohydrates
   5,74 gram
5. ~ Time
   1 H 50 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Chicken giblets

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   400 g
2. Potato

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   550 g
3. Carrot

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   150 g
4. Onions

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   130 g
5. Vegetable oil

   ---

   
   2 tbsp. l. = 34 g
6. Garlic

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   3 cloves = 15 g
7. Rice

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   2 tbsp. l. = 50 g
8. Dill

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   10 g
9. Bay leaf

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   2 pcs. = 2 g
10. Salt

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    1 tsp. = 7 g
11. Water

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    1.5 l = 1500 g
12. Sour cream

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    optional

Steps:

1. 
   Prepare ingredients for chicken giblet soup. Wash and clean offal. Remove the skins from the garlic and onions. Peel the potatoes, wash the carrots. Cut the potatoes and onions into cubes, garlic into thin slices. Grate the carrots on a coarse grater. Wash the dill and chop finely. Wash the rice.
2. 
   Prepare the roast. Fry carrots and onions in vegetable oil for 2-3 minutes.
3. 
   Prepare soup with chicken giblets. Bring water to a boil in a saucepan. Drain the giblets and cook over low heat for 50-60 minutes, skimming off the foam. After this, drain the potatoes and add salt. Turn up the fire. After boiling, cook for 15 minutes. Add fried vegetables and rice. Once it boils, cook for 5 minutes. Remove the soup from the stove. Add bay leaf, garlic and dill. Leave the dish to steep for 20 minutes.
4. 
   Serve soup with chicken giblets with sour cream.