Vegetable soup with chicken offal

Name: Vegetable soup with chicken offal - Mara D.
Ingredients: chicken and rooster offal 1 white onion 2 carrots 1 red bell pepper 1 green bell pepper 1 zucchini 1 small cauliflower 200 g fresh green beans 1/4 root celery 2 tomatoes 1 bunch of lovage 1 bunch of p; pepper

Soups - Vegetable soup with chicken offal by Mara D. - Recipia

The vegetable soup with chicken and rooster offal is prepared in stages to ensure that each ingredient is cooked just right. The offal is boiled first, and the vegetables are added gradually, depending on their cooking times. Finally, the separately boiled borscht, tomatoes, and herbs are added. It is a hearty soup with plenty of vegetables and a tangy flavor, perfect for a regular family lunch. Quick Info Total time: not specified in the original recipe; it depends on how quickly the offal cooks. Preparation time: not specified. Cooking time: not specified; the offal must be cooked before adding the more delicate vegetables. Servings: the number is not specified and depends on the amount of offal and the volume of water used. Difficulty: easy. Recipe type: chicken soup with vegetables, tangy with homemade borscht. Ingredients Offal from chicken and rooster, quantity not specified 1 white onion 2 carrots 1 red bell pepper 1 green bell pepper 1 zucchini 1 small cauliflower 200 g fresh green beans 1/4 celery root 2 tomatoes 1 bunch of lovage 1 bunch of parsley leaves 300 ml homemade borscht Salt, to taste Pepper, to taste Preparation method 1. Thoroughly wash the chicken and rooster offal, then place them in a pot with cold water. Put the pot on the heat, and as the water starts to boil, skim off the foam that forms on the surface. It’s good to do this as often as necessary to keep the broth as clear as possible. 2. Meanwhile, peel the onion, carrots, and celery. Remove the stem and seeds from the bell peppers. Peel the zucchini. Wash all the vegetables before chopping them. 3. Finely chop the onion. Cut the carrots and celery into larger cubes so they don’t crumble during boiling. Dice the red and green bell peppers. 4. When the offal is halfway cooked, add the chopped onion, carrots, celery, and bell peppers. Let the soup continue to simmer over medium heat. 5. When the vegetables added in the first stage are nearly cooked, add the green beans, cauliflower, and zucchini. These are added later to prevent them from overcooking and losing their shape. 6. Check the vegetables and offal. When everything is cooked, add the diced tomatoes. Let the soup simmer a little longer to cook the tomatoes and blend the flavors. 7. Separately, bring the homemade borscht to a boil and let it bubble. Then pour it into the pot with the soup after all the ingredients are cooked. The borscht should not be added cold directly to the pot but should be boiled beforehand. 8. Adjust the taste with salt and pepper. Finally, wash and finely chop the parsley and lovage leaves, then add them to the soup. Turn off the heat after adding the herbs. Why I make this recipe often I love this soup because it uses a variety of vegetables but doesn’t require complicated preparation. The ingredients are added in order, based on how quickly they cook, and the offal gives the soup its substance. The homemade borscht can be adjusted to taste, depending on how tangy you want the soup to be. It’s also a practical recipe when you have chicken or rooster offal on hand and want to use them in a vegetable dish. The herbs added at the end preserve the fresh taste of parsley and lovage. Tips and variations Tips Foam should be skimmed off in the first minutes of boiling and whenever it reappears. There’s no need to stir the soup vigorously, as this can bring impurities from the bottom of the pot. Cut the carrots and celery into larger cubes than the onion. They go into the pot earlier and need time to cook, but they shouldn’t fall apart completely. Cauliflower and zucchini are added when the other vegetables are nearly cooked. If added from the beginning, they may become too soft by the time the offal is ready. The borscht is boiled separately before being poured into the pot. The 300 ml is the amount specified in the recipe, but the final taste may be more or less sour depending on the borscht used. Adjust the salt after adding the borscht, not before, as it may already contain salt. The herbs are added at the end, after the soup is seasoned. Lovage has a strong flavor, so it’s best to chop it finely and distribute it throughout the pot. Substitutions The recipe uses homemade borscht for tanginess. If this is not available, there is no indicated substitute in the recipe source, so it’s best to keep borscht as the main ingredient for the soup’s specific flavor. Regarding the vegetables, the recipe should be followed with onion, carrots, celery, bell peppers, zucchini, cauliflower, green beans, and tomatoes to maintain the original combination. There’s no need to substitute any ingredient if you have them all on hand. Variations You can use chicken offal, rooster offal, or a combination of both, as specified in the recipe. Cooking times may vary from batch to batch, so check the offal before adding the vegetables. The amount of borscht can be adjusted only to taste, but it’s recommended to start with the indicated 300 ml. If you add more borscht, check the salt again at the end. Serving ideas The soup is served hot, with the herbs already added to the pot. It can be directly ladled into bowls after the lovage and parsley have been incorporated. Because it contains offal, vegetables, and borscht, it is suitable as a main course for lunch. Frequently asked questions When is the borscht added to the vegetable soup with offal? The borscht is boiled separately and poured into the pot after the offal and all the vegetables are cooked. The recipe uses 300 ml of homemade borscht. Why are the vegetables added in stages? The offal needs more time to cook. The onion, carrots, celery, and bell peppers are added when they are halfway cooked, while the green beans, cauliflower, and zucchini are added later when the first vegetables are nearly done. This way, the more delicate vegetables do not overcook. Are the tomatoes added from the beginning? No. The tomatoes are added after the other ingredients are cooked and the soup is simmered a bit longer. This way, they do not completely peel and disappear into the broth before the offal is ready. When is the lovage added? The lovage and parsley leaves are washed, finely chopped, and added at the end, after the soup has been seasoned with salt and pepper. Can I use only chicken offal? Yes, the recipe mentions chicken and rooster offal but does not require both types to be used. You can use whichever offal is available, keeping in mind that the cooking time may not be the same every time. Nutritional values The values below are estimates, as the recipe does not specify the amount of offal, total water volume, and number of servings. For a typical serving, dividing the soup into approximately 6 portions and using a moderate amount of offal, the estimate may be: Calories: approximately 180-250 kcal Protein: approximately 18-25 g Fat: approximately 6-12 g Carbohydrates: approximately 14-20 g Fiber: approximately 4-6 g The greatest variation comes from the quantity and type of offal used. The vegetables contribute fiber and carbohydrates, and the homemade borscht may slightly alter the salt and carbohydrate intake depending on how it was prepared. These values do not replace a nutritional calculation based on exact quantities. Storage and reheating After cooling, store the soup in the refrigerator in a covered container. Since it contains offal and several boiled vegetables, it is recommended to consume it within a few days, not left at room temperature. When reheating, heat only the amount you plan to serve. The soup can be reheated in a pot over medium heat until it is hot again. Avoid prolonged boiling during reheating, as the zucchini, cauliflower, and green beans may become too soft.

Vegetable soup with chicken offal

Tags

Categories