Looking for a new first course recipe? Want to make a budget but delicious chowder? Then I suggest a soup with chicken stomachs and fried pickles. Step-by-step recipe with a photo. Video recipe.
Chicken ventricles, as well as other offal (hearts, navels, liver), are underestimated by many, considering them a second-rate product. And absolutely in vain, tk. it is just a storehouse of vitamins and minerals! In addition to proteins and fats, chicken stomachs contain essential vitamins and minerals, incl. large amounts of folic acid. And chicken stomachs are great not only for preparing salads, but also stewing and cooking first courses. The costs of preparing dishes with them are small, because stomachs are quite inexpensive. Today we will cook a delicious and hearty soup with chicken ventricles and fried pickles.
With just 200-300 grams of this organ meats available, you can make an amazing first course. At the same time, the soup turns out to be quite light and is able to revive a tired body after prolonged holidays. Giblets for the recipe can be of any varieties: chicken, turkey, rabbit, pork, beef, etc. In addition, instead of ventricles, hearts, also of different types, are equally suitable. And if there are no pickles, then replace them with pickled gherkins.
See also Cooking Tomato Soup with Chicken Hearts and Gizzards.
- Caloric content per 100 g - 185 kcal.
- Servings - 4
- Cooking time - 1 hour 45 minutes
Ingredients:
- Chicken stomachs - 300 g
- Potatoes - 3 pcs.
- Ground black pepper - a pinch
- Meat (any, you can trim) - 100 g
- Tomato sauce - 1 tbsp
- Pickled cucumbers - 1 pc.
- Vegetable oil - for frying
- Carrots - 1 pc.
- Salt - 1 tsp or to taste
- Bay leaf - 2 pcs.
- Greens (any) - to taste (fresh or dried)
Step by step preparation of soup with chicken stomachs and fried pickles, recipe with photo:
1. Peel the potatoes, wash and cut into medium-sized cubes. Wash the meat and also cut into pieces.
2. Place the potatoes with meat in the cooking pot.
3. Pour potatoes with meat with drinking water and place on the stove to cook. After boiling, make a slow fire, remove the resulting foam from the surface and continue cooking the soup for half an hour.
4. Meanwhile, in another saucepan, boil the chicken navels. To do this, wash them, fill them with water and, after boiling, cook for 45 minutes.
5. Peel the carrots, wash and cut into small cubes. Chop the pickles to the same size as the carrots.
6. Heat vegetable oil in a skillet and put cucumbers and carrots to fry. Bring them to a light golden crust over medium heat.
7. Put the frying in a saucepan with boiled potatoes and meat and pour the oil on which it was cooked.
8. Next, add the tomato paste. Season the soup with salt and black pepper. Place the bay leaf.
9. Cool the chicken stomachs so as not to burn themselves, cut into cubes a little smaller than potatoes, but larger than carrots, and send to the cooking pot.
10. Boil the soup and cook all the ingredients together for 5-7 minutes. Then season it with herbs.
11. Continue simmering the chicken stomach soup and fried pickles for 2-3 minutes and remove the pot from the stove. Leave it to infuse for 15-20 minutes and serve. It is very tasty to serve it with croutons or croutons.
See also a video recipe on how to cook cucumber soup on chicken stomachs.
