Pickle with giblets in old Moscow style (Steba DD1 and DD2)

Category: First meal
Kitchen: Russian
Pickle with giblets in old Moscow style (Steba DD1 and DD2)

Ingredients

offal and neck of 2 chickens
water 1,5L
onion 2 pcs
carrot 3 pcs
pearl barley 1/2 mstk
potatoes 4 things
pickles 3-4 pcs
pickle pickle 2 mstk
fresh cabbage (sauerkraut) 100g (150g)
capers 2 tbsp. l.
lemon 1 PC
dill seeds, fennel, coriander, sugar

Cooking method

  • This is an old family recipe that I have only slightly modified to accommodate modernity. Instead of giblets (heart, liver, kidneys, ventricles, lungs), I took 500g chicken hearts and 200g necks. Pour boiling water over barley. Pour 1.5 liters of water into the multicooker bowl, add well washed and scalded giblets, necks, 1 onion and 1 carrot, dill seeds into a steam basket, put them in a bowl without a stand, salt and cook on the "Soup" program 0.7 for 20 minutes. While the broth is boiling, chop all the remaining vegetables, sauerkraut (squeeze sauerkraut), grate the lemon zest on a fine grater, chop the pulp, capers 1 tbsp. l. chop, you can add 100 grams of sausages or small sausages (I do not add). After unlocking the lid, remove the steam pan together with the offal, discard the onion and carrots, remove the meat from the necks, cut the large hearts into smaller pieces. Put drained and washed barley, chopped vegetables, lemon, capers, seasonings, giblets into the broth, add cucumber pickle and, if necessary, a little more boiling water to the top mark of the bowl, put 1-1.5 tbsp. l. Sahara. Cook on the "Soup" program for 0.7 5 minutes. After unblocking, add 1 tbsp. l. capers (I have my own from nasturtium), mix and let it brew for 2 hours (it is better to leave it overnight). The soup is thick, rich, tasty, nutritious, aromatic and can be used as a hangover medicine.


Florichka
How tasty and aromatic it is! I bookmark this wonderful soup.
Linadoc
Irina, to your health and bon appetit!

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