Many watched the cult film “The meeting place cannot be changed”, remember Gleb Zheglov’s interesting phrase about soup there? In a conversation with Sharapov, he says - “Now I would like chicken soup! Yes, with giblets .. And, Sharapov? ... "
Now we will cook this famous soup with you. chicken giblets, about which the heroes of the film dream.
Cooking soup with giblets that Gleb Zheglov dreamed aboutAbout soup with giblets, why this soup is mentioned by the characters of the film..
Indeed, in the hungry war and post-war years, there was nothing tastier than such a soup with giblets, for which it was still possible to get desired products. In those difficult times, you could buy a set on the market chicken giblets. It, as a rule, included the offal itself, that is, the chicken stomach or navel, heart, liver.
Most often, the set was complemented by two chicken legs, the head and neck of a bird. In addition to chicken offal, you could buy goose and duck offal, but they cost more than chicken offal.
Not many families in the postwar years could buy domestic chicken in its entirety, but the money could well have been enough for offal. Perhaps that is why in the dreams of the operative Gleb Zheglov he saw this fragrant hot soup with giblets.
Cooking soup with chicken giblets according to Gleb Zheglov. Simple soup recipe
Ingredients for making soup To cook soup with offal in the amount of 4 servings, we need the following:
- a set of chicken giblets 0.6 - 0.7 kg;
- chicken wings, necks 0.3 -0.4 kg;
- potatoes 0.4 kg;
- carrot;
- bulb;
- water 1.8 l;
- salt.
I advise you to add dill for flavor. Pepper and other spices - to taste
Cooking soup step by step with a photo
1. Wash chicken offal and chicken pieces. If chicken stomachs got unpeeled, then they need to be cut, remove the contents, remove the yellow inner shell. chicken liver check for gallbladder remnants. If necks are used, check to see if the windpipe and esophagus have been removed.
2. Put the prepared offal into a saucepan with a volume of more than two liters. Pour the water. Put everything on fire and bring to a boil.
Rinse chicken giblets and put in a saucepan 3. Remove scale. Cook for about 35 - 40 minutes at a moderate boil.
Start cooking the soup over medium heat. 4. Peel potato tubers, cut into cubes. Send to the pan to the giblets.
Cut and add potatoes 5. Slightly smaller than a potato, chop the carrot. Send her after the potatoes.
Cut and add carrots 6. Cut the onion. Also put it in a bowl.
Cut and add onion 7. Wait until the vegetables in the pan boil. Salt to taste. Cook them until done. Usually it takes a quarter of an hour.
We cook soup with giblets 
You can add small vermicelli to the soup 9. The soup will turn out tastier if you add dill and spices to it, but this is already to your taste.
I recommend adding fresh dill Hot soup with giblets is ready, it will be even tastier with a crust of black fresh bread.
Soup with giblets is ready Invite family and friends to taste famous soup from the movie "The Meeting Place Can't Be Changed"
Soup with giblets is ready, you can serve it to the table Soups are an integral part of our daily diet. For the normal functioning of the body, we need various vegetable broths and broths that normalize everything digestive processes. The variety of all existing soups will allow us to try every day new recipe. Most popular recipes first courses - soups with the addition of meat or fish. One of the most interesting and enough simple recipes- soup with chicken giblets.
Recipe number 1. Delicious rice soup with chicken giblets
With the addition of cereals (in our case, rice), we get a fragrant, satisfying and nutritious dish which is suitable for both very young children and their parents.
Taste Info Hot Soups
soup ingredients
- chicken liver - 100 g;
- chicken stomachs - 100 g;
- sunflower oil - 30 ml;
- potatoes - 250 g;
- rice - 1/2 cup;
- Bay leaf;
- carrots - 1 pc.;
- salt, black ground pepper;
- fresh greens.
How to make rice soup with chicken giblets
Soup preparation must begin with the preparation of giblets. They should be washed thoroughly in large numbers water, and then cut into smaller pieces (along the way, removing all excess). 
Pour 2.5 liters of clean drinking water into the pan. We lower the giblets into the water, add the bay leaf and put the pan on the fire. 
Bring the water to a boil and remove the foam formed during the cooking of giblets. 
Peel and wash the potatoes, and then cut into small strips.
We send the chopped potatoes to the broth with giblets, cover the pan with a lid (but not tightly) and continue to cook the soup. 
We clean the carrots, wash them and finely chop them in any way convenient for you (three on a grater or cut into small straws).
Fry the carrots until half cooked in a pan with the addition of 30 ml of sunflower oil. 
Then we put the fried carrots in the soup. The oil left over from frying is also sent to the soup. Thanks to the roasting of carrots, we will get a beautiful shade of the finished soup as a result. In case of laying in soup raw carrots ready meal may appear pale. 
Add rice to the pan and cook the soup until all the ingredients are fully cooked (25 minutes from the moment the rice is laid). 
Then salt and pepper the soup, fill it with fresh finely chopped herbs. 
Rice soup with chicken giblets should be served hot. If desired, it is not filled big amount sour cream. 
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Recipe number 2. Soup with chicken giblets, vegetables and bulgur
How easier dish the tastier and healthier it is. This statement is held by the majority of people involved in one way or another in cooking. salads, soups, vegetable stew, cereals and baked meat - this is the main set of dishes for the daily menu. Of course, sometimes the soul forgive something unusual or exotic, but this is not a topic for today's recipe. And today we will cook very tasty soup on chicken giblets. Young vegetables and oriental bulgur, which has recently become popular with us, will make this soup a dish worthy of special attention.
For making soup chicken giblets We will need the following ingredients:
- young potatoes - 3 pcs.;
- young carrots - 2 pcs.;
- garlic - 1 tooth;
- bulgur - 1/2 cup;
- chicken giblets - 150 g;
- sunflower oil - 30 ml;
- dill - a few branches;
- salt, pepper, bay leaf.
How to cook delicious soup with chicken giblets
Pour 2 liters of clean drinking water into a small saucepan and put it on fire.
chicken ventricles and the liver is thoroughly washed and sent to a pot of water. 
Add the bay leaf to the ingredients and bring the water to a boil. In the process of boiling, foam will begin to form on the surface of the water, which must be removed with a spoon or a small sieve.
We clean and wash young potatoes. We cut it into small strips and send it to a boiling broth with giblets. 
Following the carrots, we introduce bulgur into the soup and cook the soup until all components are fully cooked.
Wash the dill sprigs and chop very finely. Finely chop the garlic clove or run it through a garlic press. Ready soup on chicken giblets from young vegetables and bulgur, salt and pepper to taste, season with herbs and garlic.
Serve the soup hot, if desired, season it with a small amount of sour cream.
I wanted some hot soup with offal, on chicken broth with vermicelli. Now the question of buying chicken giblets is not worth it at all, the whole difficulty is to go to the store and buy all kinds of chicken giblets by weight. But the question is right hot chicken soup with giblets, it is not the easiest.
Tell me, why does everyone think that giblet soup is made with broth made from those giblets? This is not true. In the very name of the soup, it is easy to see that the soup is chicken, but with giblets. It means that giblets are a feature of the soup, a noble additive. Offal, or offal - separate internal organs, eaten, not meat. There are giblets that are not inferior in nutritional value to meat, but there are with very low nutritional value. It is customary to call offal - tongues, liver, kidneys, brains, heart, stomachs, etc.
Remember Gleb Zheglov? Eh, now it would be hot soup with giblets, huh ?! Sharapov, would you mind a hot soup with giblets?
Chicken giblets are usually liver, stomachs, hearts. You can still, if desired, add heads, paws, necks to them - everything that is usually cut off from a commercial chicken. From these giblets we will cook a marvelous and tasty, hot and desirable soup with giblets, chicken broth and vermicelli. I advise you to cook from the liver - you will be surprised how tasty it is.
Offal soup recipe step by step
Ingredients
- Chicken drumsticks 2 pcs
- Chicken giblets 200 gr
- Onion 1 pc
- Carrot 1 pc
- Garlic 3-4 cloves
- Potatoes 3-4 pcs
- Parsley, dill 3-4 sprigs
- Vermicelli 3-4 tbsp. l.
- Spices: salt, bay leaf, ground black pepper taste
- It is worth immediately warning that chicken giblets are cooked in completely different ways.
- Stomachs - boil for a long time. They are pre-washed, the inner yellow film is removed, it is thick enough and separates well. The remains of films and fat are removed. Stomachs are boiled until cooked for about 30 minutes.
- Hearts - be sure to wash and remove blood clots from them. It is also worth removing fat and remnants of connective tissue. Cooking time for hearts - about 20 minutes
- Paws, heads, necks - they are washed like an ordinary chicken, the remnants of feathers are removed, claws and a cover film are removed from the paws. These parts of the chicken are cooked like regular chicken - 15-20 minutes.
- The liver is the most tasty part chicken giblets. Be sure to remove the remnants of the gallbladder, large blood vessels. The liver is boiled for 10 minutes, it is no longer worth it so as not to spoil the taste.
- Bring 1 liter of water to a boil in a saucepan. Throw 1-2 bay leaves into it and boil chicken drumsticks - about 30 minutes. If the drumsticks are "store-bought", it may turn out to be something to cook clear broth will be very problematic. There are two options. First: clarify the broth using known methods. The second way is simpler and more understandable. As soon as the water boils chicken drumsticks, abundant foam (and white turbidity) will appear, remove the legs from the water, drain the water. And boil the broth in a new portion of clean water. I think that's the best way. At least it works out well.
- While the broth is being cooked (by the way, the broth turns out to be excellently rich, it is suitable for cooking any dishes, both soups and risotto), peel all the vegetables.
- Cut potatoes into large cubes Walnut. Coarsely chop the carrot. Garlic - leave whole cloves in the shell without peeling. Finely chop the dill and parsley.
- Remove the boiled drumsticks from the finished chicken broth and set aside for now. Throw new potatoes, garlic cloves and chopped onions and carrots into the broth. If there is a little red sweet pepper in the refrigerator, be sure to chop a little. If not, you can add 1 tsp. dry sweet pepper coarsely ground.
- Cook vegetables in chicken broth for 15 minutes at a low boil.
- Next throw in the soup chicken navels and cook for 10 minutes. If there are no navels in the set of giblets, then you are skipping this item.
- Throw hearts into the soup and cook for 10 minutes.
- Next add chicken liver, cut into 2-3 parts and cook for 10 minutes.
- Salt and pepper the soup to taste.
- By this point, the potatoes should be fully cooked - their readiness is an indicator of the overall readiness of the soup. Add small vermicelli to the soup. It is best to take a good and very small vermicelli, which in Italy is called Filini. Such vermicelli is cooked for only a few minutes, usually 3-4 minutes and is ready. Having fallen asleep vermicelli, it is necessary to mix the soup with offal, and cook over low heat for the time indicated on the package.
Prepare this very tasty, easy and healthy soup with giblets. The recipe is simple and quick, but the soup turns out beautiful, appetizing and rich. Chicken giblets, goose or duck are suitable, which is especially important after prolonged new year holidays when the giblets from the New Year's duck or Christmas turkey are just left.
Ingredients:
(3 liter pot)
- 400 gr. chicken giblets (stomachs, liver, heart, neck)
- 3 large potatoes
- 1 large carrot
- 1 onion
- 1/3 st. rice
- 1/2 piece lettuce pepper (optional)
- black peppercorns
- 3 pcs. bay leaf
- So, first of all, we will prepare the offal for our soup. Be sure to wash the stomachs, remove the thick inner film, which is separated without problems. If the stomachs are large, then you can cut into several parts. My hearts, remove fat, remnants of connective tissue, remove blood clots. We wash the liver, remove the remnants of the gallbladder. You can also put paws (mine, remove claws and film), heads and necks. I often add wings, which cook fairly quickly and can be added at the same time as chicken giblets.
- Cleaned and washed offal is poured with water. To make the offal soup cook faster, pour boiling water over the offal (you can cold water). Immediately put a small onion, bay leaf and peppercorns (5-6 pcs).
- Cook chicken offal for 10 minutes. In the meantime, peel the carrots, cut into strips or whatever you like. To make the soup with giblets beautiful, golden, carrots should be lightly fried in a small amount vegetable oil. It won't take long, but the soup will turn out to be very appetizing.
- We put the passivated carrots in the soup with giblets.
- Finely chop the peeled potatoes and add to the pot. We cook 10 minutes.
- When potatoes are almost cooked, add rice. Instead of rice, you can put vermicelli, then you get an equally delicious chicken offal soup with verimshel.
- Cook for another 10 minutes, add salt to taste. If there is a fresh lettuce pepper, then cut into strips and put in our soup.
- Boil for another 5 minutes, put finely chopped greens and turn off the heat (rice should be cooked, but not overcooked). Discard the boiled onion. That's all, some half an hour and the first lunch is ready! Let the soup brew for 15 minutes and serve.
- What a beautiful and delicious soup made from ordinary giblets. By the way, soup with offal is considered diet dish, it is light and nutritious, practically does not contain animal fat, it is highly recommended for children and people of age, and indeed for everyone who takes care of their health.
Chicken offal soup today is undeservedly forgotten by us, this soup has always been prepared in the villages, only they took for it not only hearts, livers and stomachs, but also scallops, paws, as well as chicken necks. The soup turns out very tasty and satisfying, with a rich broth.
Compound:
200 gr. chicken hearts
200 gr. chicken stomachs
200 gr. chicken liver
0.5 large carrots
1 head of onion
3 large tubers of potatoes
thin vermicelli
a pinch of dried horseradish
2 liters of water
salt to taste
1 tbsp vegetable oil
20 gr. butter
Cooking:
Rinse chicken giblets thoroughly under running water. Carefully inspect the stomachs and, if necessary, remove the yellow film.
Put the stomachs and hearts in a saucepan, pour them with two liters cold water and put the pot on the fire. When the water boils, remove the resulting foam and add carrots, cut into thin slices and dried horseradish to the pan. Add salt to taste. Reduce heat to low and simmer for 1 hour. 
During this time, finely chop the onion.
Put the pan on the fire, add vegetable and butter. When the oil is hot, add the onion. 
Fry the onion until transparent. 
After an hour, add chicken liver, diced potatoes and fried onions to the pan. Cover the pot with a lid and cook over low heat for another 30 minutes.
Soup can be eaten in this form, or you can add vermicelli.
To cook in a slow cooker:
hearts and stomachs put in a multicooker pan, pour two liters of water. Turn on the "Extinguishing" program for 1 hour. After a while, about 10 minutes, open the lid of the multicooker and remove the resulting foam. Add carrots, horseradish and salt to taste.
After an hour, add chicken liver, potatoes and fried onions to the multicooker pan. Close the multicooker and turn on the “Extinguishing” program again for 1 hour. 
