Chicken Gizzard Soup with Rice and Tomatoes
Soups • European
Description
Chicken Gizzard Soup with Rice and Tomatoes
Ingredients
- Chicken gizzards 20 oz
- Onion 3 heads
- Tomatoes 10 oz
- Rice 2 tablespoons
- Vegetable Oil 2 tablespoons
- Egg white 2 pieces
- Sour Cream 3 tablespoons
- Salt to taste
- Ground Black Pepper to taste
- Chicken Broth 15 fl oz
- Carrot 1 piece
- Parsley 1 stalk
- Celery salt 1 piece
Step-by-Step Guide
Step 1
Boil the gizzards and hearts separately, adding the carrot, parsley root, and celery, and season with salt. Then slightly cool the offal and cut into strips.
Step 2
Finely chop the onion and sauté in oil until golden. Add the chopped offal, browning everything over the heat, then add the peeled and diced tomatoes. Stew everything together, stirring frequently over medium heat until the oil turns red. Pour in the chicken broth, bring to a boil, add the rice, season with salt and pepper, and cook until done.
Step 3
Before serving, stir in the sour cream whipped with the yolks and warm it up without bringing it to a boil.
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