Nutritious and tasty! Chicken gizzards soup.
Everybody at home licked his fingers 🙂
НЕОБХОДИМИ ПРОДУКТИ:
НАЧИН НА ПРИГОТВЯНЕ:
Wash the gizzards and cut them into pieces about 3-4 cm in size.
Put the gizzards in a saucepan with water about 1.5 liters.
Turn on the stove to medium heat and boil the gizzards for about 15 minutes until half-cooked (under half-lid), removing the foam that collects on the surface.
Meanwhile, clean the vegetables and cut them into small cubes - onions, carrot, pepper and potatoes.
Once the gizzards have softened, add the vegetables to the soup.
Add the salt, the dried spices and the oil. Allow the soup to cook until all vegetables and gizzards are cooked.
At this point, add the vermicelli and cook for about 5-10 minutes until it is cooked (depending on its size).
Once the soup is ready, remove it from the heat and let it cool for about 5 minutes.
In the meantime, prepare the thickener. In a large bowl, break the eggs and add the yogurt and the milk (or the liquid cream).
Beat well with a whisk until a homogeneous mixture is obtained.
Take a ladle of the soup liquid and, stirring vigorously, add in a thin stream of soup to the building.
Keep adding a little by little of the soup until you transfer almost all the liquid from the soup. This is done to equalize the two temperatures and and to prevent the fluid from curdling.
Again on a thin stream, start adding the fluid from the thickener to the soup in the casserole. Don't forget to stir.
And the soup is ready. Allow it to cool slightly, but do not close it with the pan lid, as it is very likely to curdle. Stir occasionally.
When serving, sprinkle with finely chopped fresh parsley. Enjoy! 🙂
Щом аз мога, значи и вие можете!
Добър апетит!
Ingredients
Directions
Wash the gizzards and cut them into pieces about 3-4 cm in size.
Put the gizzards in a saucepan with water about 1.5 liters.
Turn on the stove to medium heat and boil the gizzards for about 15 minutes until half-cooked (under half-lid), removing the foam that collects on the surface.
Meanwhile, clean the vegetables and cut them into small cubes - onions, carrot, pepper and potatoes.
Once the gizzards have softened, add the vegetables to the soup.
Add the salt, the dried spices and the oil. Allow the soup to cook until all vegetables and gizzards are cooked.
At this point, add the vermicelli and cook for about 5-10 minutes until it is cooked (depending on its size).
Once the soup is ready, remove it from the heat and let it cool for about 5 minutes.
In the meantime, prepare the thickener. In a large bowl, break the eggs and add the yogurt and the milk (or the liquid cream).
Beat well with a whisk until a homogeneous mixture is obtained.
Take a ladle of the soup liquid and, stirring vigorously, add in a thin stream of soup to the building.
Keep adding a little by little of the soup until you transfer almost all the liquid from the soup. This is done to equalize the two temperatures and and to prevent the fluid from curdling.
Again on a thin stream, start adding the fluid from the thickener to the soup in the casserole. Don't forget to stir.
And the soup is ready. Allow it to cool slightly, but do not close it with the pan lid, as it is very likely to curdle. Stir occasionally.
When serving, sprinkle with finely chopped fresh parsley. Enjoy! 🙂
