Thick Pea Soup with Chicken Gizzards
Soups • European
Description
Per serving: 185 kcal; fat — 7.01 g; carbohydrates — 11.82 g; protein — 18.99 g.
Ingredients
- Chicken gizzards 20 oz
- Yellow Beets 5 oz
- Water 0 qt
- Onion 5 oz
- Carrot 0 oz
- Vegetable Oil 1 tablespoon
- Adjika 1 teaspoon
- Khmeli-suneli 1 teaspoon
- Bay leaf 1 piece
- Allspice berries 4 pieces
- Garlic 1 clove
- Dried celery leaves to taste
- Dried parsnip 1 tablespoon
- Dill 1 teaspoon
- Ocean salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Rinse the peas, pour in 1.5 liters of water, and cook for 1 hour, constantly maintaining the water level at 1.5 liters.
Step 2
Meanwhile, finely chop the gizzards, and dice the carrot and onion. Sauté everything in a pan, adding adjika and khmeli-suneli during the process.
Step 3
The peas should be fully cooked in an hour; if not, continue cooking. Pour everything that was sautéed into the pot with the peas, add the bay leaf and allspice, season with salt and pepper, and add the dried herbs. Cook everything for another 10 minutes. Mince the garlic and add it last. Let the soup steep for half an hour!
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