Chicken offal soup with rice and lovage

When you have some chicken giblets on hand, you can turn them into a simple soup with rice, vegetables, and plenty of lovage. It's light, tangy, and especially suitable for warm days. The giblets may foam during boiling, so this needs to be skimmed off from time to time. In the recipe below, the giblets are added directly to the pot, but you can blanch them beforehand if you want to reduce the foam. Quick Info Total time: not specified exactly; preparation includes 10 minutes for sautéing the giblets with the vegetables and another 10 minutes after adding the rice, plus the boiling time. Preparation time: not specified in the original recipe. Cooking time: approximately 20 minutes after the mentioned steps, plus the time needed to boil the giblets until almost cooked. Servings: not specified; the quantity is suitable for a 4-liter pot. Difficulty: easy. Recipe type: tangy soup with chicken giblets, rice, and lovage. Ingredients 1.5 kg chicken giblets: livers, gizzards, hearts, and feet 200 g carrots, about 3 pieces 150 g parsley root 150 g celery, about 2 slices 100 g parsnip 2 larger onions 1 yellow bell pepper 300 g rice 100 ml oil 1 packet of Maggi borscht Plenty of lovage leaves Salt, to taste Pepper, to taste Vegeta, to taste Water, as needed for a 4-liter pot For serving, optional: Hot pepper Sour cream Preparation method 1. Prepare the giblets Cut the chicken giblets into smaller pieces and wash them very well. If using livers, check for any green or unpleasant spots and remove them. The feet can be added whole or cut, depending on how you usually use them. If you want to reduce the foam during boiling, you can blanch the giblets before adding them to the soup. This is especially useful when using more livers, as they tend to produce more foam. 2. Prepare the vegetables and rice Peel the carrots, parsley root, celery, parsnip, and onion. Wash the vegetables, then chop them finely. The bell pepper should also be cleaned and cut into small pieces. Wash the rice in several waters until the water runs clearer. Then, let it soak in a bowl of water until you add it to the soup. This way, the rice is prepared in advance and doesn’t need to be handled during boiling. 3. Sauté the vegetables In a pot of about 4 liters, add the chopped vegetables, onion, and bell pepper. Add the oil and 100 ml of water, then let the vegetables sauté. There’s no need to brown them. Just softening them slightly and mixing well with the oil and water is sufficient. 4. Add the giblets Put the chicken giblets over the sautéed vegetables and let everything cook together for about 10 minutes. Stir occasionally so that the meat pieces cook evenly and absorb the flavor of the vegetables. 5. Add water and let the soup boil Pour hot water into the pot, then adjust the taste with salt, pepper, and, if using, a bit of Vegeta. The exact amount of water depends on how full the pot is, but the recipe is designed for a 4-liter pot. Let the soup simmer on low heat. Occasionally, skim off the foam from the surface with a spatula or a skimmer. Livers can produce quite a bit of foam, so don’t skip this step if you want a clearer soup. Boil until the giblets are almost cooked. The time varies depending on the pieces used and how large they were cut, so it’s safer to check their texture rather than relying on a fixed time. 6. Add the rice When the giblets are nearly cooked, drain the rice that has been soaking in water and add it to the pot. Let the soup boil for about 10 more minutes. The rice should not be overcooked, as it can break apart and thicken the soup too much. If you notice it absorbing liquid quickly, check the level in the pot and stir gently. 7. Add the sourness and lovage Finally, add the packet of borscht and mix well. Let the soup come to a boil again, then taste and adjust the salt or pepper if needed. Turn off the heat and add the chopped or torn lovage leaves. You can add plenty, as it gives the soup its specific flavor. Serve the soup hot, with hot pepper for those who prefer more heat. Sour cream can be added directly to the bowl. Why I make this recipe often It’s a practical recipe when you have chicken giblets and want to use them in an easy dish. The rice makes it more filling, while the borscht and lovage give it a fresh taste. It doesn’t require complicated ingredients, and the vegetables can be prepared quickly. It’s also a good option for days when you don’t want a heavy meal. Tips and variations Tips Wash the giblets carefully before cooking, especially the gizzards and hearts. If cut into smaller pieces, they cook more evenly and are easier to eat in the soup. Blanching the giblets before using them is optional but can help reduce foam. Even after blanching, check the surface of the soup during boiling. The rice should be added when the giblets are nearly cooked. If you add it too early, it may overcook before the meat is done. The borscht should be added at the end, after the main ingredients have cooked. The sour taste is easier to adjust when the soup is nearly finished. Substitutions If you don’t have yellow bell pepper, you can use whatever bell pepper is available, keeping the same amount from the base recipe. If you don’t have Maggi borscht, the recipe can be made with the borscht packet mentioned in the source, without changing the other ingredients. There isn’t a specific amount for liquid borscht, so it’s not recommended to substitute it randomly without gradually adjusting the taste. Variations You can use the combination of giblets available: livers, gizzards, hearts, and feet. The taste and texture of the soup will vary depending on their proportions. If you prefer a soup with more vegetables, you can chop the vegetables a bit larger without changing the amounts in the recipe. For a clearer soup, keep the heat low and regularly skim off the foam. Serving ideas The soup is served hot, either plain or with sour cream added to the bowl. The hot pepper is served separately so that everyone can adjust their portion to taste. The lovage added at the end remains more aromatic than if it had been boiled for a long time. Frequently asked questions Can the giblets be blanched before adding them to the soup? Yes. The source of the recipe mentions that the giblets could be blanched beforehand, especially to reduce the foam produced by the livers. After blanching, they should be drained and added in the step where they are placed over the vegetables. Why does foam form on the surface? Livers often produce foam during boiling. This is skimmed off with a spatula or skimmer. The foam does not mean the recipe is compromised, but removing it helps achieve a clearer soup. When is the rice added? The rice is added when the giblets are nearly cooked. After adding it to the pot, the soup boils for about 10 minutes, according to the recipe. How much borscht is used? The basic recipe uses one packet of Maggi borscht. It’s advisable to taste the soup after adding it and adjust the salt or pepper, as the saltiness level can vary from product to product. Can it be served with sour cream? Yes. Sour cream is added to the bowl when serving; it does not need to be added to the entire pot. Nutritional values The values are estimates, as it is not specified how much each type of giblet weighs out of the total of 1.5 kg, nor the exact number of servings. For an approximate portion calculated from a pot divided into 8 servings, the soup may have about: 400–500 kcal 25–35 g protein 35–45 g carbohydrates 15–22 g fat Most carbohydrates come from the 300 g of rice, and the amount of fat mainly depends on the 100 ml of oil and the proportion of livers, hearts, and gizzards used. Chicken feet may alter the actual meat intake less, but they contribute to the flavor and texture of the broth. Storage and reheating The soup can be stored in the refrigerator in a covered container after it has cooled. The rice will continue to absorb liquid, and after a few hours, the soup may become thicker than when it was freshly made. When reheating, only heat the amount you plan to consume. If it has thickened too much, you can bring it back to the desired consistency with a bit of hot water. The taste of borscht and the aroma of lovage may be less intense the next day, so it’s good to taste again before serving.

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