Soup with chicken gizzards, step-by-step recipe for the first course

Chicken gizzard soup combines benefits and excellent taste. The broth turns out to be low-fat, but due to the fact that it is meat, this dish is quite filling. Buckwheat saturates it with a rich set of essential vitamins and microelements. The soup can be considered dietary and adds pleasant variety to the daily diet. It will certainly be appreciated by both those who love to eat delicious food and those who adhere to proper nutrition. Instead of buckwheat, use another cereal or small noodles if you wish.

Ingredients for 4 servings:

Chicken stomachs – 300 g;
Water – 1.5 liters;
Onion – 1 pc.;
Carrots – 1 pc.;
Fresh tomato – 1 pc.;
Potatoes – 3–5 pcs.;
Buckwheat – 0.5 cups;
Chicken broth as needed;
Salt to taste;
Ground black pepper to taste;
Bay leaf – 2 pcs.;
Fragrant herbs (lovage, parsley and dill).

Preparation

Chicken gizzards are prepared in the same way as meat. Before you start cooking the broth, rinse them thoroughly.

Place the gizzards in a small pan of water and boil for 5 minutes. After this, drain the water - it will not be needed for the soup.

Place the stomachs in a saucepan with boiling water or broth. The liquid in which they were boiled is not recommended for use as food, as it has a specific aroma. Therefore, the stomachs are sent to chicken or beef broth to further prepare the soup. Use a slotted spoon to skim off any foam that forms on the surface. Add bay leaves and other spices to your taste to infuse the broth with flavor. I also recommend adding aromatic roots or herbs to meat soups when cooking first courses. For example, it is good to use parsley and celery root, and lovage sprigs. Cook the gizzards until soft (about 30 minutes) over medium heat.

Meanwhile, peel and finely chop the onions and carrots. Use other vegetables in the soup depending on the season. In summer, you can add zucchini, bell peppers, and tomatoes to this soup. Add the prepared vegetables to the soup.

Test the gizzards with a fork to see if they are soft and remove them if they are cooked.

Cut the gizzards into small pieces and add them back to the pot of soup.

Place the chopped potatoes into the soup. Also add washed buckwheat there. Instead of buckwheat, you can use rice, lentils or millet to make soup. Remember that the grains will cook, so don't get carried away adding them to the pan. If you have added more buckwheat than necessary, you can correct the thickness of the soup by simply adding more broth or water to the soup. Add salt to taste.

While the soup is cooking, you can finely chop green onions, dill and parsley, and a clove of garlic. Place all the greens into the pan after you turn off the heat on the stove.

The finished soup can be seasoned, in addition to herbs, with freshly ground black pepper. Cover the soup with chicken gizzards and let it simmer for 20 minutes. Now you can pour the soup into bowls and serve.

Soup with chicken gizzards and buckwheat will be more tasty and healthy if you follow some rules:

It is best to buy chilled gizzards;
Frozen offal must be thawed in the refrigerator for 10 hours, so they will retain all their beneficial properties.

Many people consider offal and dishes prepared with their participation to be something second-rate. But this is an erroneous opinion, because offal is healthier than meat, although it has a significantly lower cost. Giblets make very tasty soups. They go well with any cereals, pasta and vegetables. Today we are preparing soup with chicken gizzards and noodles.

Prepare the ventricles - wash them thoroughly, cut off the film and layers of fat. Cut the peeled specimens into 2 parts.

Place a pan of water on the burner and add the ventricles. Boil the offal for 10 minutes, be sure to drain the first broth. Fill the stomachs with a new portion of water, after bubbling, remove the foam on the surface, add salt to the broth, and cook the giblets for 1 hour until soft. At this point, add bay leaf and peppercorns to the soup.

Meanwhile, prepare the remaining ingredients for the soup. Peel the top layer of carrots and onions, grate the carrots on a coarse grater, chop the onion finely.

Throw the vegetables into an oil frying pan. Stir the mixture periodically during the process. There is no need to fry the vegetables too much, just saturate them with oil and soften them a little, this will take literally 3 minutes.

Peel the potato tubers, wash them, cut them into medium-sized cubes.

An hour later, when the ventricles become soft and almost ready, add the potatoes and sautéed vegetables from the frying pan into the broth. Cook the vegetables for the next 15-20 minutes, depending on the type of potato.

Break the long noodles into smaller pieces and add them to the soup 2 minutes before turning off. You should not cook the noodles for a long time, otherwise they will end up boiled. The noodles will reach full readiness in the hot broth while the soup is infusing.

Before turning off the heat, bring the soup to the desired taste by adding another portion of salt (if necessary). If necessary, add liquid (boiled), thereby adjusting the thickness. Throw chopped herbs into the soup, boil, and set aside from the stove.

Let the soup sit covered for 10 minutes until the noodles are ready, then pour it into bowls.

Bon appetit!

step by step recipe with photos

Chicken gizzard soup is a wonderfully tasty dietary dish. Their preparation is not as long as is commonly believed, especially if chickens were cut up. Many housewives consider offal to be a second-class product, but this is a big mistake. Well boiled, they are very popular among children: the tender meat does not require much effort to chew.

Crispy rice goes well with the recognizable aroma of boiled chicken, and fried carrots give the clear broth an amazing orange hue. Chopped greens will make it bright and appetizing.

Damage to chicken stomachs and precautions

Although belly buttons are very useful, we must not forget about certain precautions. This product is perishable and should never be stored in the refrigerator for more than two days. After this time, the stomachs will not only lose their beneficial properties, but will also pose a real danger to your health, as they will absorb a lot of toxins.

This is their distinctive feature. Therefore, always pay attention to the production date and, once you have prepared a delicious dish, do not store it for a long time. Remember when buying chicken gizzards: benefits and harms always come hand in hand. Be aware that they contain a lot of sodium: per 100 grams - 70 mg, and the maximum allowable amount for an adult is 2300 mg per day. And they contain a lot of cholesterol, so control it all.

Preparation

1. Rinse fresh stomachs well, clean and cover with cold water for 30-60 minutes. Then drain in a colander and rinse thoroughly. Place in a 4-4.5 liter saucepan. Pour water. Add half a large onion, a piece of carrot, and a mixture of peppers and peas. Place over high heat. After boiling, skim off the foam and turn the heat to low. Cook for 40-60 minutes until the navels become soft.

2. When the gizzards are cooked, remove them from the pan and strain the broth. Return the liquid and meat portions back to the pan.

3. Peel the potatoes. Wash and cut into small cubes. Add to the rest of the ingredients and bring to the fire. Let the contents boil.

4. Wash the rice grains several times. Add to the pan, stir. Boil and cook until the rice and potatoes are soft, 15-20 minutes after boiling.

5. Meanwhile, peel the remaining onions and carrots. Cut into small pieces and fry in hot oil until soft for 7-8 minutes over low heat.

6. Add the fried vegetables to the pan when all the ingredients are ready. Stir and cook for 5-7 minutes after boiling. Add salt and ground pepper to taste.

7. A minute or two before removing from the stove, chop the greens and add to the pan. Stir. Warm for 1-2 minutes and turn off the heat. Chicken gizzard soup is ready. Let it brew for a while, covered, and serve for lunch.

Chicken by-products are almost as healthy as the meat of this bird, but they are much cheaper. Proponents of a healthy diet often include in their diet foods made from chicken stomachs, which consist mainly of muscle tissue, making them nutritious but not too high in calories. Most housewives stew them with the addition of vegetables and sour cream; this method of cooking makes the offal juicy and soft. But not everyone knows that soup made from chicken stomachs is also hearty, tasty and healthy. You can cook it with vegetables, noodles, buckwheat, rice, peas, and all food options will have unique organoleptic qualities. This first dish is worthy of being often included in the daily menu.

Recipe for the simplest navel dish

So, we decided that we would put out our “navels”. We assume that they are already cleaned. Despite this, we wash them thoroughly and cut them in half. You can cut it even smaller, but we don’t recommend leaving it whole. Pour some vegetable oil into the frying pan and place the gizzards. Close the lid and simmer for about 20 minutes. Then add finely chopped onion and simmer over low heat for another half an hour. You can have more, but after 40 minutes, take a sample and bring it to readiness. Just before the end of stewing, add salt and you can place it on plates and serve. If you find yourself faced with the question of what to cook with chicken stomachs after stewing them, you will never regret this decision. It is recommended to serve with boiled rice, seasoned with butter. It can also be done with vermicelli. Bon appetit! If you want to eat fried chicken stomachs, we recommend boiling them first and then frying them along with potatoes and onions. Delicious dish! And don't be afraid to experiment in the kitchen.

Chicken stomachs (popularly called “navels”) are poultry by-products. They are characterized by a specific taste, but if you follow the correct technology during the cooking process, the result will be a tender and juicy dish that will take center stage on the dinner or holiday table.

The basis of the stomachs is hard muscle tissue, so prolonged heat treatment is necessary. It is worth paying attention to the taste and beneficial properties of this product for the body.

The nutritional value

The main component of the product is 22% animal protein. Chicken stomachs contain fiber, which can improve digestion, and ash, as a natural sorbent.

The chemical composition of chicken stomachs is diverse - these are macro- and microelements in the form of potassium with phosphorus and sodium, calcium with zinc, iron and copper. The product contained vitamins - niacin with pantothenic, folic and ascorbic acids, riboflavin.

The calorie content of chicken stomachs is low - in the range of 130–170 Kcal per 100 g of offal, so they belong to the category of dietary products.

The benefits of chicken gizzards

This product belongs to the category of offal, so the question arises: are chicken gizzards healthy? Before purchasing this type of offal, find out the benefits of chicken gizzards. Each product has both benefits and harm – chicken gizzards are no exception. Pay attention to the beneficial properties of chicken stomachs:

improving appetite, stimulating the secretion of juice in the stomach, ensuring healthy microflora in the intestines;
normalization of the functioning of the kidneys and the brain, the heart and the nervous system;
supplying the body with energy;
contains a sufficient amount of iron to prevent the development of anemia;
normalization of metabolic processes;
ensuring the prolongation of youth due to selenium in record quantities, which is responsible for the prevention of malignant tumors with a general increase in immunity;
saturating the body with zinc, which is necessary in the process of skeletal formation;
general improvement in the condition of the skin, nails and hair due to large quantities of vitamins.

The list shows that the benefits of chicken stomachs are great for the body.

Harm and contraindications of chicken stomachs

When purchasing, it is important to consider the possible harm of chicken stomachs. Remember that eating any offal in large quantities is harmful. According to nutritionists, you can consume up to 300 mg of cholesterol per day, and 100 grams of chicken gizzards contain about 239 mg of cholesterol. Therefore, frequent consumption may cause heart disease.

Chicken gizzards are not included in the category of products that are contraindicated during pregnancy, but it is better to limit the consumption of dishes made from this product. Expectant mothers can use them no more than 2 times a week.

Exclude urinary stomachs from the diet of babies under one year old, because they are very heavy foods that are not suitable for the child’s digestive system. After the child is over a year old, start introducing this offal into his diet no more than once a week, after chopping it.

A direct contraindication to eating chicken navels applies to those people suffering from individual intolerance.

How to store chicken gizzards

Chicken gizzards are included in the category of perishable products (shelf life is only 2 days), so during the purchasing process, pay attention to the packaging, with production and sales dates. Buy peeled chicken gizzards and unpeeled chicken gizzards at the store.

Monitor the correctness and shelf life - if the conditions are violated, the spoiled product can cause harm to the body. After 2 days, chicken stomachs become a source of toxic substances. Chilled offal is considered healthier than the frozen version.

You can tell how fresh the stomachs are by looking - they should be clean and shiny.

How to clean and cook them?

Before sending chicken gizzards for cooking, process them properly by washing and trimming off the yellow film.

Culinary processing of chicken stomachs has five main features:

It is better to defrost the frozen version of chicken stomachs in the refrigerator - this will take 12 hours;
chicken gizzard film is considered beneficial when consumed separately in powder form. Remove it from the product before cooking, cleaning the stomachs and washing away the sand;
it is important to know how long to cook chicken gizzards - if the bird is young, it will take about 40 minutes, and if it is old, at least 2 hours;
a distinctive feature of stomachs is the absorption of aromas and flavors of spices, so during the cooking process use various herbs with roots;
To preserve maximum benefits, cook the dish over low heat - chicken gizzards will take time, but you will be pleased with the result.

It is easy to prepare a large number of dishes based on chicken stomachs. In this case, the product itself can be boiled, fried, baked or used as an ingredient for salad. A real housewife will never have a question about what to cook from chicken stomachs, because it is a universal offal.

Life wasn't as great without chicken soup. It is loved not only for its excellent taste, but also for its special feeling of home comfort and warmth. In addition, many consider chicken broth to be a universal remedy. If you are sick, you need to drink broth. This is what our grandmothers taught us. Whether this is right or not, and what is healthy in chicken broth, now we’ll figure it out.

Cooking features

The technology for preparing chicken gizzard soup may vary significantly depending on the specific recipe, but it is not complicated. By studying the general recommendations for cooking this first dish and adhering to the instructions accompanying the chosen recipe, you will not make mistakes and get a result that will pleasantly surprise you.

The taste of the finished dish directly depends on the quality of the ingredients used for its preparation. It is better to choose chilled chicken gizzards for soup - they are more juicy. It is important that they are not spoiled. Fresh stomachs are elastic, not slippery, and do not have an unpleasant sour smell. If you purchased a frozen product, let it thaw in the refrigerator. Chicken gizzards thawed without a sharp temperature change remain almost as juicy as those that were not frozen.
Before use, stomachs must be thoroughly washed, at the same time carefully inspected, removing adhered films and areas stained with bile. If this is not done, the soup will turn out bitter, and no one will want to eat it.
You can boil the stomachs whole or cut into pieces, it depends on the recipe you choose.
If you are not on a diet, it is advisable to fry the onions and carrots before adding them to the soup, then the dish will turn out more tasty. When frying vegetables, it doesn’t hurt to add tomatoes, tomato paste or mustard. This will give the food a moderate piquancy and make its taste more harmonious.
To make the ventricles soft, you need to cook them for at least 45–60 minutes. This is the case when it is better to overcook the product than to undercook it. The remaining products are added after the main ingredient has been cooked. The order in which the ingredients are added may vary, depending on which ingredients are included in the soup. Products that require longer cooking are placed first, and those that do not need to be cooked for a long time are placed last.
If you decide to add fresh herbs to the soup, which are almost never superfluous in first courses, the soup must be boiled again, otherwise it will quickly sour.

There are several options for chicken gizzard soup, each of which is good in its own way.

Chicken gizzard soup with vermicelli

chicken stomachs – 0.6 kg;
vermicelli – 60 g;
potatoes – 0.4 kg;
tomatoes – 0.2 kg;
onions – 100 g;
carrots – 100 g;
table mustard – 20 ml;
salt, fresh herbs - to taste;
refined vegetable oil - how much will be needed;
water – 2.5 l.

Video recipe for the occasion

Cooking method:

Prepare the chicken gizzards by washing them thoroughly.
Boil water, lightly salt it (the water will boil away, so if you salt it well right away, the soup will come out too salty).
Place the pan over medium heat. Wait for the water to boil.
Cook the ventricles for 10 minutes, skimming off any foam that appears on the surface. Reduce heat, cover the pan with a lid, and continue cooking the chicken by-products for another 50–60 minutes.
Wash the potatoes, peel them, cut them into cubes about 1 cm in size.
Scrub the carrots, wash and dry with a kitchen towel. Grind it on a coarse grater.
Peel the onion and cut into small pieces.
Pour boiling water over the tomatoes and remove the skins. Cut the pulp into small pieces of arbitrary shape.
Heat oil in a deep frying pan, add onions and carrots. Fry them until the onions turn golden.
Add tomatoes, simmer vegetables for 7-8 minutes. Add salt, pepper, mustard. Stir and simmer for another 2-3 minutes.
When the gizzard cooking time is up, add the potatoes to the pan.
After 15 minutes, add the prepared dressing and stir.
When the soup boils again, add vermicelli to it and stir. Cook the soup until the vermicelli is ready. To determine the exact cooking time for noodles, it is advisable to study the recommendations of the manufacturer of this pasta. The cooking time depends on the size of the noodles and the type of wheat from which it is made. You will find the relevant information on the packaging.
Add finely chopped herbs to the soup and add salt. Wait for it to boil and remove the pan from the heat.

When pouring the soup into bowls, make sure that each one contains boiled chicken gizzards.

Step-by-step preparation

Using the recipe for chicken gizzards in sour cream, you can prepare a tasty and satisfying dish for the whole family.

Step 1. First, the stomachs must be cleaned of the inner film, and then washed well under the tap.

Step 2. Place the prepared chicken stomachs in a saucepan, add water and cover with a lid. Boil until tender for 50-60 minutes over low heat.

Step 3. After cooking, pour the broth from the pan into a separate bowl, and place the stomachs in a hot frying pan with vegetable oil. Fry for seven to ten minutes, remembering to stir occasionally.

Step 4. Separate the onion heads from the peel, rinse and cut into small pieces. Add the onion to the frying pan, sprinkle with ground pepper, salt and mix well all the ingredients for the recipe for chicken gizzards in a frying pan.

Step 5. Continue frying for about 12-15 minutes. Then add the last ingredients, following the recipe for chicken gizzards with sour cream. Pour in a glass of meat broth, and also add a glass of thick, fatty sour cream.

Step 6. Stir everything well again and cover with a lid and simmer for fifteen minutes. Then, while still hot, the chicken gizzards stewed according to the recipe, stewed in sour cream, are placed on plates and served for dinner with any side dish of your choice.

Chicken gizzard soup with buckwheat

chicken stomachs – 0.4 kg;
potatoes – 0.4 kg;
buckwheat – 100 g;
carrots – 100 g;
onions – 100 g;
green onions – 50 g;
black peppercorns, bay leaf, salt - to taste;
water – 2 l.

Cooking method:

Wash the chicken offal, add water and place on the stove. After the water boils, cook them for 10 minutes in medium water, skimming off the foam. Add salt, pepper and bay leaf. Turn down the heat. Cook for another hour.
Peel the potatoes and cut into cubes a little over half a centimeter.
Cut the peeled carrots and onions into approximately the same pieces.
When the stomachs are ready, strain the broth, cool the offal themselves and chop them into small pieces.
Bring the broth to a boil, add vegetables to it.
Sort out the buckwheat and rinse. Pour it into the soup 5 minutes after it boils again.
After the soup has boiled, add buckwheat to it. Continue cooking the soup for 10–15 minutes.
Add finely chopped green onions to the pan. Boil the soup for another 1-2 minutes. Remove the pan from the heat.

Let the soup brew for 15–20 minutes, covered, and invite your household to the table. You can exclude potatoes from the recipe for this soup, but then you will have to take twice as much buckwheat, and the amount of carrots and onions can also be increased slightly.

Step by step recipe

The recipe for making chicken gizzards with barley is simple. By following the instructions exactly, you can end up with a very tasty and rich first course.

Step 1. Initially, you need to sort out the pearl barley and rinse it well. Since pearl barley takes quite a long time to cook, it must be placed in a small bowl, filled with cold water and left to soak for several hours, or preferably overnight. This way, you can get through the cooking process faster.

Step 2. Separate the chicken stomachs from the films, wash under running water, and then cut into small pieces. Next, fill the pan with water and place the chopped chicken gizzards into it. Put on the fire and after boiling, skimming off the foam with a slotted spoon, cook the gizzards, covering the pan with a lid, for at least an hour. They should cook until soft.

Step 3. Next, according to the recipe for chicken stomachs, you need to peel and wash the carrots and onions. It is advisable to grate the carrots and chop the onions into small pieces. Simmer the chopped carrots and onions in a preheated frying pan with vegetable oil for about ten minutes; as soon as the carrots become lighter, you can turn off the heat.

Step 4. After using the recipe used for preparing chicken gizzards with barley, the chopped gizzards have been boiled until soft and the cereal has been soaked for the required time, they need to be combined. Add pearl barley to the pan with the stomachs boiling over low heat and cook until the cereal is ready.

Step 5. Then place carrots and onions fried until soft from the pan. Salt the soup, and you can also add other spices to your taste. Stir and after boiling, cook for literally another five minutes. Then turn off the heat, cover with a lid and let it brew for fifteen to twenty minutes.

Step 6. Pour the delicious soup of chicken gizzards and pearl barley into portioned plates and serve for lunch, preferably with black bread.

Pea soup with chicken gizzards

chicken stomachs – 0.5 kg;
potatoes – 0.5 kg;
peas – 0.25 kg;
onions – 150 g;
carrots – 150 g;
butter – 80 g;
tomato paste – 50 g;
bay leaf – 3 pcs.;
black peppercorns – 5 pcs.;
water – 2.5–3 l;
salt - to taste.

Cooking method:

Cut the well-washed chicken stomachs into several pieces and place them in boiling water. Cook for 15 minutes, skimming off the foam. Add spices and continue cooking offal for 50 minutes.
Soak the peas in warm water for this time.
Peel the potatoes and cut into cubes.
Grate the carrots.
Finely chop the onion.
Fry the onions and carrots in melted butter until soft. Add tomato paste and simmer vegetables for 5 minutes.
When the cooking time for the chicken gizzards is up, add the peas. Cook it for 20–30 minutes.
Add potatoes. Continue cooking the soup for another 15–20 minutes.
Add the remaining vegetables, add salt to the soup to taste and cook for another 5-10 minutes. By the end of cooking, all products should become soft.

Pea soup with chicken gizzards will become even tastier if you let it brew.

Soup with chicken gizzards can be very different in composition, but it always turns out hearty and tasty. You just need to choose the appropriate recipe and cook the soup according to it, without deviating from the instructions.

Chicken gizzard soup is a nutrient-rich dish that everyone should try. To make an easy dish you will need very little time and an affordable food set, the composition of which varies slightly depending on the chosen recipe.

Delicious offal soup is prepared from:

400 g stomachs;
bulbs;
carrots;
3 potato tubers;
3 handfuls of thin vermicelli;
salt and herbs.

Cooking method:

The by-products are washed and cleared of hard cuticles, and then filled with water.
The boiling liquid is drained, and a clean portion of water is poured into the pan with the stomachs.
While the broth is boiling again, the onion is peeled and chopped.
Next, the offal is subjected to a repeated procedure.
In addition to stomachs, onions are also placed in clean water.
After 30 minutes of simmering over low heat, add carrot shavings and potato wedges into the pan.
When the potato cubes become soft, salt, spices and vermicelli are added to the soup.
After 5 minutes of simmering, the dish is poured into plates, decorated with basil leaves.

With chicken hearts

Thanks to the inexpensive cost of internal organs, a nutritious soup made from chicken hearts and stomachs has virtually no impact on the budget, while filling the kitchen with a rich aroma that awakens an unprecedented appetite.

For preparation you need:

200 g each of hearts and stomachs;
bulb;
carrot;
2 potato tubers;
1 sweet pepper;
tomato;
a piece of butter;
harvesting rice;
salt, spices and herbs.

Creation stages:

The chicken internal organs are properly processed and placed in a pan with already boiled water.
After 5 minutes, the water is changed to clean, into which halves of peppers, carrots and onions are also added.
The broth is cooked for 50 minutes after which the vegetables are removed from it.
Next, put potato cubes and rice into the pan.
From the remaining pre-chopped vegetables and tomato pieces, a fry is prepared, which is sent to the soup 10 minutes after the potatoes.
Before cooking, the first one is salted, seasoned and sprinkled with chopped herbs.
The finished dish is infused for another 20 minutes after removal from the heat.

Rassolnik with chicken gizzards and rice

This soup turns out to be especially flavorful.

Ingredients:

0.4 kg of ventricles;
2 liters of water;
1 carrot;
Roots for soup;
4 potatoes;
0.5 cups rice;
1 tsp khmeli-suneli spices;
2-3 pickled cucumbers.

Preparation:

Boil broth from peeled, chopped ventricles and roots - for an hour over low heat.
Peel the potatoes, cut into cubes, add to the broth.
After 10 minutes, add washed rice and diced cucumbers.
Cook until the rice is done. At the end, add salt, spices and fresh herbs.
Serve with sour cream.

Pea first course

Chicken stomach soup with the aroma and taste of a popular legume will delight you with its simplicity of execution and will pleasantly surprise even the most picky culinary critics. To create a dish, just have on hand:

1 kg of internal organs;
200 g peas;
2 onions;
3 potatoes;
4 bay leaves;
salt and dried herbs.

To make pea soup with chicken gizzards:

The internal organs are washed and cleansed.
In a saucepan with cleaned gizzards, bay leaves, onions and 3 liters of water, cook the broth for about 90 minutes.
After the specified time, the broth is filtered and poured into another deep container with swollen peas.
While the pea base is boiling, the gizzards are cut in half, the onion is chopped, after which the products are fried.
The soft peas are accompanied by fried potatoes, chopped potatoes, salt and chopped herbs.
An appetizing and satisfying dish is cooked until the potatoes are soft.

Recipe

Using a proven recipe for delicious chicken gizzards, you can prepare such a healthy and satisfying dish that all family members will enjoy. And you need to start with the meat ingredient. Chicken stomachs must be separated from the dirty inner film. Then rinse thoroughly under the tap and, cutting each stomach into four pieces, place in a pan of salted cold water.

Place over high heat and bring to a boil, remembering to remove the foam that forms. Reduce heat and simmer for 60 minutes until the gizzards are done. Cooking time should be used to prepare vegetables. Cut off the outer leaves of white cabbage and cut into squares no larger than two centimeters in size. It is advisable to take bell peppers in two colors: red and green. Wash it, cut it lengthwise into two parts, remove seeds and membranes and cut into strips.

Peel the carrots using a special knife, rinse and grate. Also peel the onions, rinse and chop into thin rings. Wash fresh dill, shake off and chop. Almost all the ingredients for the stew are prepared and ready to start cooking. Next, in accordance with the recipe for chicken gizzards used, the photo of which can be seen above, you need to take a frying pan, pour oil into it and place it on the fire to heat.

When the oil is hot, place the onion rings in the pan first. Fry briefly until golden brown and immediately add grated carrots. Without ceasing to stir, fry for three to four minutes, no more, and remove from heat. Separately, in a saucepan placed on the fire (preferably with a thick bottom), heat the oil to the desired temperature. Then put chopped cabbage in it. Fry, stirring constantly, for five to seven minutes and pour in one glass of broth from the boiled stomachs.

Place bell peppers, cut into strips, and carrots and onions stewed in a frying pan in this pan. Add cumin and paprika, mix well and simmer for ten minutes. Then add boiled chicken stomachs to the stewed vegetables, add just a little broth, cover with a lid and simmer over low heat until the cabbage is ready. About ten minutes before turning off, sprinkle with chopped dill. Stew of vegetables and chicken stomachs is ready.

Chicken gizzard soup in a slow cooker

The original soup in a slow cooker is prepared much faster and even easier, which is sure to please working representatives of the fair sex.

It is enough to prepare:

100 g of onions and carrots;
250 g stomachs;
3 potatoes;
some thin noodles;
salt, seasonings and herbs.

Step-by-step cooking instructions:

The cleaned stomachs are divided in half and fried for 10 minutes at the appropriate setting.
Vegetables are chopped in your favorite way and laid out with offal.
When the contents are lightly fried, diced potatoes are added to the bowl.
Everything is filled with water, salted and seasoned.
The soup is prepared in the “Stew” mode for 60 minutes.
15 minutes before the sound signal, chopped greens and vermicelli are placed in the bowl.

Chicken broth for gastritis

Before talking directly about the beneficial properties of chicken broth and its effect on the body, it is important to determine what kind of dish it is and how to prepare it correctly so that it really brings benefits. Poultry broth can be made from either white meat or whole chicken. In the first case, you will get a more dietary option, and in the second, a rich broth with large circles of fat.

To make the broth clear, add peeled onions and carrots. This will give the broth a beautiful color and additional flavor. But it’s better to avoid salt and spices. If you want to make the taste of the dish richer, it is better to throw a few sprigs of parsley during cooking or chopped herbs into the prepared broth.

The longer the chicken is cooked, the more beneficial properties are transferred from it into the broth. But keep in mind that when cooking, the broth should not boil too much, but only gurgle slightly. And no bouillon cubes. This option is acceptable if you need to quickly prepare soup, and not fill the body with additional strength.

How to make chicken gizzard soup with celery

Celery soup is a rich first course that tastes even better the next day.

Ingredients:

700 g stomachs;
2 onions and carrots;
¼ celery root;
30 g chopped ginger;
the same amount of flour;
salt and spices.

Progress

A broth is prepared from the stomachs, which is boiled for about 2 hours, after which the internal organs are divided into parts.
The flour is fried and diluted with 50 ml of broth.
Chopped vegetables are sautéed separately.
All prepared ingredients are sent to the boiling broth.
The soup is salted, seasoned and cooked until done.

Cooking with buckwheat

To enjoy a hearty first course, which buckwheat saturates with a rich complex of nutrients, you will need:

300 g stomachs;
bulb;
carrot;
tomato;
3 potatoes;
100 g buckwheat;
salt, spices and herbs.

Sequence of action:

At the very beginning, the stomachs are cleaned if they were purchased untreated in the store.
The soup is prepared using the second broth.
Boiled stomachs are cut into slices, which are sent to the pan.
Chopped onions, carrots and pureed tomatoes without skins are also laid out there.
After 10-15 minutes, the soup is supplemented with buckwheat and potato chunks.
When the potatoes are almost cooked, the soup is salted and seasoned.
The dish is sprinkled with herbs after removing the pan from the stove.

Soup with millet and chicken gizzards

The taste of the soup changes significantly from the use of different cereals. To make sure of this, you should prepare:

250 g stomachs;
5 potatoes;
½ onion and carrot each;
I eat millet;
egg;
greenery;
salt and spices.

The dish preparation scheme consists of the following steps:

By-products are thoroughly cleaned of hard cuticles.
The washed stomachs are boiled in salted water.
After the internal organs become soft, chopped potatoes are added to them.
After 10 minutes, onions, chopped carrots, and washed millet are added to the soup.
When the cereal becomes soft, the onion is removed and a fresh egg is added to the soup.
The finished dish is sprinkled with chopped herbs and spices.

Cooking technology with mushrooms

Aromatic mushroom soup is prepared from:

350 g stomachs;
the same amount of champignons;
2 potatoes;
100 g cereal;
1 carrot;
bulbs;
sunflower oil;
salt, spices and herbs.

How to make the recipe:

The stomachs are cleansed and washed well.
The cereal is boiled until tender.
Stomachs are added to the boiled pearl barley, after which everything is boiled for another 15 minutes.
Next comes the chopped potatoes.
A mixture of chopped mushrooms, carrots and onions is fried in vegetable oil.
When the roast is added to the soup, the dish is salted, seasoned and decorated with herbs.
Cook the dish until done for ¼ hour.

So, despite the financial availability of chicken stomachs, you should not ignore them: from the internal organs you can prepare a lot of different dishes that are light, nutritious and tasteful.