A mixture of frozen vegetables and an assortment of offal will make a delicious and nutritious soup with offal and frozen vegetables. How to cook it, we read in a step-by-step recipe with a photo. Video recipe.
Is it still far from the season of fresh vegetables? But you want a light vegetable soup? Use a variety of frozen vegetable mixes. My mixture included eggplant, bell peppers, and tomatoes. However, this set of products can be supplemented with any other vegetables: cauliflower, carrots, asparagus beans, Brussels sprouts, broccoli, celery, onions, peas, corn … As a meat component today we have offal, the range of which is also unlimited. Liver, heart, kidneys, stomachs, tongue … and any animal or bird will do. In a word, you can add anything you like to the proposed soup.
Thanks to this composition of ingredients, soup with offal and frozen vegetables turns out to be very light, and almost dietary. At the same time, it is satisfying and nutritious. Such a soup is a real salvation when you need to cook something tasty, while simple. Plus, the soup will take very little time to make. In the recipe, everything is extremely simple, make sure of this by looking at the step by step photo recipe.
See also how to make a carbohydrate-free soup with vegetables and organ meats.
- Caloric content per 100 g - 257 kcal.
- Servings - 4
- Cooking time - 1 hour 45 minutes
Ingredients:
- Chicken stomachs - 3-4 pcs.
- Chicken liver - 3-4 pcs.
- Frozen bell peppers - 150 g (chopped)
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
- Chicken hearts - 5-6 pcs.
- Frozen eggplant - 100 g (chopped)
- Potatoes - 2 pcs.
- Frozen tomatoes in the form of mashed potatoes (you can use rings) - 50 g
- Carrots - 1 pc.
Step by step cooking soup with offal and frozen vegetables, recipe with photo:
1. Wash offal under running water, remove fat, blood stains, films and veins. Send them to a saucepan.
2. Pour the offal with drinking water and boil. Reduce the temperature to the lowest setting, season with salt and cook until tender. The liver will cook in 15 minutes, hearts - 30 minutes, and stomachs - 40-50 minutes. Therefore, remove food from the pan as it cooks.
3. Peel the potatoes with carrots, wash, cut into cubes (larger potatoes, smaller carrots) and put the vegetables in a saucepan. Pour the food with drinking water and bring to a boil. Reduce the temperature to the lowest setting and cook for 10-15 minutes.
4. Cut the boiled offal into pieces and send to the pot with potatoes and carrots.
5. Then add the frozen bell peppers to the saucepan.
6. Immediately add frozen eggplants. You do not need to defrost vegetables first, they will thaw in a saucepan.
7. Place frozen tomato puree in the soup.
8. Season the offal and frozen vegetable soup with salt and black pepper. Boil the dish for 5-10 minutes and remove the pan from heat. Season with chopped herbs if desired.
See also the video recipe on how to make soup with frozen vegetables.
