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 chicken giblets, which the heroes of the film dream of.
Cooking soup with giblets that Gleb Zheglov dreamed ofAbout 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 post-war years could buy a whole domestic chicken, but there might well be enough money 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. Examine the chicken liver for any remnants of the gallbladder. 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 Here I will show you how to make soup with chicken giblets. It's pretty simple and a budget option for those who love hearty and rich soups and is constantly looking for new recipes for himself and his family.
Preparation description:
Chicken gizzards in soup go well with tomato. Therefore, you can add tomato paste or finely chopped tomato. If you decide to add fresh tomato, then you need to put it in the pan about 10 minutes before the soup is ready.
As spices for this soup seasoning hops-suneli is excellent. And for extra thickness, you can put a handful of couscous in the soup.
Ingredients:
- Chicken gizzards - 400 Grams
- Potatoes - 4 Pieces (medium size)
- Carrot - 1 piece
- Onion - 1 piece
- Salt, pepper - to taste
- Bay leaf - 2-3 Pieces
- Seasonings - to taste
Servings: 3-4
How to cook chicken soup
First of all, clean the chicken stomachs and rinse well. They can be chopped or cooked whole. Fill them with a liter of water and set to boil. After boiling, drain the water and fill it with new water, put on fire. The stomachs are boiled for about 50 minutes.
Peel the onion from the husk and chop finely. Carrots, too, clean and grate on a coarse grater. Fry the onion and carrots in vegetable oil until golden brown. This is a soup pot.
15 minutes after the second water boils, you need to throw potatoes there. Clean it first and cut it into small pieces. Pour salt into the broth along with potatoes, put Bay leaf and add your favorite spices. Add the frying there after another 15 minutes.
Boil the soup until the stomachs are ready. You can add a few tablespoons to the soup if you like. tomato paste. Serve the soup hot, garnishing it with herbs.
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. Tasty 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 as a result. ready soup. 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 directed a small 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 the 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.
Wash the chicken ventricles and liver thoroughly and send them 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. Salt and pepper the finished soup on chicken giblets from young vegetables and bulgur to taste, season with herbs and garlic.
Serve the soup hot, if desired, season it with a small amount of sour cream.
What are the basic rules for preparing a first course that uses poultry meat? For example, soup with or without offal? Some housewives cook it without using meat pieces or fillets, which are better to make full second dish. After all, a rich broth can turn out to be quite tasty from offal. In this article you will find helpful tips how to cook offal, taking into account the characteristics of the products taken. Based on the above recommendations, and a dish that is unusual at first glance in composition will become one of your favorites.
What parts of a bird are commonly used to make chicken offal soup?
Many housewives, in addition to the heart, stomach and liver, put pieces of the neck and hard back into the water when boiling, cutting off the flesh from the carcass. And some gourmets are simply crazy about their heads. Everything is at your discretion. You can cook soup from a complete set, then removing from it parts that are not very attractive for serving, for example, leaving only meaty offal.
from chicken giblets transparent and without a specific smell?
What affects the quality of the broth? Turbidity and a special aftertaste of the soup can give the liver. Fleshy pieces sometimes contain excess blood inside, which, when boiled, will fall into the water, changing the consistency and appearance. Often, the liver can even give the dish a slightly bitter tint. This happens because when butchering the bird, the gallbladder, which is attached directly to this inside of the chicken, was inadvertently hurt and crushed. If you are not sure about the correct separation of offal from unnecessary "spare parts", it is better to put offal in the broth not in full composition. Also, for the transparency of the broth, pay special attention to carefully removing the foam that forms during heating. Meat is best immersed in cold water, gradually bringing to a boil.
Easy Chicken Soup
Pour 2-2.5 liters of raw water into the pan. Immediately put about 300 g of giblets into it. Bring to a boil, skimming off the foam. While the broth is cooking, finely chop 1 pc. carrots and onions. Saute vegetables in 3 tbsp. l. oils (you can use butter or vegetable oil of your choice, and also take them in equal proportions). After bringing the mass to a golden color, turn off the heat. When the meat by-products are almost ready, pour 5-6 pieces into the pan. medium-sized potatoes cut into cubes. Usually chicken offal soup is cooked for about an hour, but if young poultry meat is used, 30-40 minutes will be enough. Remove all by-products from it. Cut the stomach and liver into heart-sized pieces and place them back in the pot. It is better not to return the head, paws and back to the broth, using them only for richness. Then put the fried onions and carrots in the soup. Season the dish with spices (pepper, oregano, bay leaf) and salt to taste. Sometimes many housewives use small vermicelli for extra density, homemade noodles or fig. In any case, the main thing is “not to overdo it,” since offal and potatoes, without adding other components, give the soup enough richness. In the last minutes of cooking, add finely chopped greens and crushed garlic. fragrant soup ready!
Chicken hearts, ventricles and liver are popular and loved by culinary specialists for their excellent taste qualities and low calorie content. In this collection, we will talk about delicious and very delicious soups that you can cook with them.
Together, chicken livers, hearts, and stomachs are referred to as chicken giblets or offal. Today they can be purchased at any store at quite reasonable prices, given how tasty and variety of dishes you can cook with them. Today we will talk about soups.
In addition to such advantages as low calorie in combination with great taste and nutritional value, chicken hearts, stomachs and liver are also rich beneficial substances: and protein, folic acid, vitamins of groups B, E, C, A, PP, minerals potassium, iron, magnesium, calcium, sodium, etc.
Chicken Offal Soup Recipes
There are a lot of recipes for soups with chicken giblets - both with their individual types (only with liver, hearts or ventricles), and with all at once. We will talk about the most delicious options soups with chicken offal.
Recipe One: Chicken Heart Soup with Buckwheat
Needed: 350g chicken hearts, 70g buckwheat, 4-5 potato tubers, 1 onion and carrot, vegetable oil, parsley, salt, pepper.
How to make soup from chicken hearts with buckwheat. Cut the potatoes into cubes, rub the carrots on a fine grater, chop the onion, rinse and clean the hearts of everything unnecessary, finely chop them into rings. Put the hearts in a pan with hot oil, fry for 5 minutes, reduce the heat to medium, add the onion, fry for another 5 minutes, put the carrots and simmer for another minute. Bring water to a boil, put potatoes in it, boil until half cooked, put roasted vegetables and hearts, add buckwheat, cook the soup for another 10 minutes. Next, pepper and salt the soup, put the parsley, bring to a boil and boil for 2 minutes, remove from heat and let it brew for 20 minutes under the lid before serving.
Chicken ventricles are often called differently - navels. But, whatever the name, the essence is the same: if you cook them correctly, they turn out to be very, very tasty.
Recipe Two: Chicken Stomach Soup with Cheese
Required: 500g chicken ventricles, 2-3 potatoes, 1 each processed cheese, sweet pepper, onion, tomato and carrot, spices, herbs to taste.
How to make soup with chicken navels. Pour 2 liters of water into the pan, chop and prepare the ventricles, put them in water, boil for 1 hour (if desired, the first broth can be drained after it boils and boils for 5 minutes, and cook the soup already on the 2nd broth). Cut the potatoes into cubes and put in the broth with soft navels, after 7 minutes put finely chopped onions, grated on coarse grater carrots and cheese, peeled tomato, chopped peppers, greens - at the end. Boil the soup for another 10 minutes, salt and season with spices.
Chicken liver is a very tasty and healthy product, it makes wonderful soups, fragrant and appetizing.
Recipe Three: Chicken Liver Soup with Rice
Needed: 120g chicken liver, 2 cups chicken broth, 1 each onion, garlic clove and 1 cup beef broth, 4 tbsp. rice, 3 tbsp. chopped parsley, 2 tsp vegetable oil, salt pepper.
How to make soup with chicken liver. Combine two types of broth, bring to a boil, put the washed rice, cook on low heat for 10 minutes. In a frying pan with hot oil, fry finely chopped onions and garlic, fry for 2-3 minutes, put in a boiling broth, add the prepared liver, boil the soup over low heat for another 10 minutes, pepper and salt. Before serving, season the soup with herbs.
Soups, in which several types of chicken giblets are added at once, are even more interesting and tasty.
Recipe Four: Soup with chicken giblets, chicken and noodles
You will need: 300g chicken ventricles, 150-200g chicken pieces or 3 wings, 100g chicken hearts, 4-5 chicken livers, 3 medium potatoes, 1 onion, carrot and bay leaf, 3-4 tbsp. small noodles, pepper, salt.
How to cook soup with chicken, chicken offal and noodles. Rinse thoroughly and prepare all offal. Pour water into a 3l saucepan, bring it to a boil, put the wings or a piece of chicken, hearts and stomachs, bring to a boil, reduce heat and cook, removing the foam, 30-40 minutes, get the chicken, hearts and stomachs. Remove the bones from the chicken, cut into pieces, cut into strips the stomachs, circles - hearts. Separately, boil the liver in another saucepan for 15 minutes, let them cool, cut into slices. Add the chicken and all the chopped offal to the broth, after boiling, put the potatoes in the soup, then 5-10 minutes before the readiness, put the fry from the carrots and onions browned in a pan with butter, as soon as it boils again - noodles, pepper and salt, put the laurel, the soup will be ready when the potatoes and noodles are ready, you can season it with parsley or dill when serving.
Like chicken, giblets go great with mushrooms, and by preparing the soup according to the latest recipe, you will see this.
Recipe Five: Chicken Offal Soup with Mushrooms and Cream
You will need: 1 liter of chicken broth, 300 g of chicken giblets (livers, hearts, stomachs), 250 g of champignons, 100 ml of fat cream, 1 carrot, onion, parsley root and a glass of frozen green peas, 2 tbsp. ghee and flour, a pinch of ground coriander, ground black pepper, salt.
How to cook soup with chicken giblets and mushrooms. Rinse the offal, cut the liver into 4 parts, chop the stomachs into strips, hearts - in half lengthwise, rinse everything, dry, pour the liver with boiling water and leave for 5 minutes, then put it on a sieve. Chop the onion, grate the carrots, chop the parsley root. Cut the mushrooms into slices, heat the oil in a frying pan, put the onion, fry for 5 minutes, put the carrots and parsley, fry for another 5 minutes, put the mushrooms and make a strong fire, fry for another 5 minutes. In a small clean frying pan, fry the flour, adding coriander, until browned, pour in 1 ladle of broth, mix, return to low heat, bring to a boil, boil for 5 minutes, pour in the cream, mix and remove from the stove. Bring the remaining broth to a boil, put the hearts and stomachs, boil for 20 minutes, put the peas, mushrooms and vegetables, cook for another 5 minutes, put the liver, bring almost to a boil, but do not boil, serve the soup hot.
Prepare delicious and mouth-watering soups with chicken giblets and enjoy these fragrant dishes the whole family!
They prepared it. Look what happened
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How to cook delicious chicken offal soup: recipe and tips
What are the basic rules for preparing a first course that uses poultry meat? For example, they cook chicken soup with giblets or without them? Some housewives cook it without using meat pieces or fillets, from which it is better to make a full-fledged second course. After all, a rich broth can turn out to be quite tasty from offal. In this article you will find useful tips on how to cook chicken offal soup, taking into account the characteristics of the products taken. Based on the above recommendations, and a dish that is unusual at first glance in composition will become one of your favorites.
What parts of a bird are commonly used to make chicken offal soup?
Many housewives, in addition to the heart, stomach and liver, put pieces of the neck and hard back into the water when boiling, cutting off the flesh from the carcass. And some gourmets are simply crazy about chicken feet and heads. Everything is at your discretion. You can cook soup from a complete set, then removing from it parts that are not very attractive for serving, for example, leaving only meaty offal.
How to cook chicken offal soup transparent and without a specific smell?
What affects the quality of the broth? Turbidity and a special aftertaste of the soup can give the liver. Fleshy pieces sometimes contain excess blood inside, which, when boiled, will fall into the water, changing the consistency and appearance soup. Often, the liver can even give the dish a slightly bitter tint. This happens because when butchering the bird, the gallbladder, which is attached directly to this inside of the chicken, was inadvertently hurt and crushed. If you are not sure about the correct separation of offal from unnecessary "spare parts", it is better to put offal in the broth not in full composition. Also, for the transparency of the broth, pay special attention to carefully removing the foam that forms during heating. It is better to immerse the meat in cold water, gradually bringing to a boil.
Pour 2-2.5 liters of raw water into the pan. Immediately put about 300 g of giblets into it. Bring to a boil, skimming off the foam. While the broth is cooking, finely chop 1 pc. carrots and onions. Saute vegetables in 3 tbsp. l. oils (you can use butter or vegetable oil of your choice, and also take them in equal proportions). After bringing the mass to a golden color, turn off the heat. When the meat by-products are almost ready, pour 5-6 pieces into the pan. medium-sized potatoes cut into cubes. Usually chicken offal soup is cooked for about an hour, but if young poultry meat is used, 30-40 minutes will be enough. Remove all by-products from it. Cut the stomach and liver into heart-sized pieces and place them back in the pot. It is better not to return the head, paws and back to the broth, using them only for richness. Then put the fried onions and carrots in the soup. Season the dish with spices (pepper, oregano, bay leaf) and salt to taste. Sometimes many housewives use small vermicelli, homemade noodles or rice for extra density. In any case, the main thing is “not to overdo it,” since offal and potatoes, without adding other components, give the soup enough richness. In the last minutes of cooking, add finely chopped greens and crushed garlic. Fragrant soup is ready!
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Chicken soup with giblets
Potato - 400 g
Onion - 1 pc.
Sunflower oil - 4 tbsp.
Star pasta - 100 g
Parsley - to taste
Black ground pepper - to taste
Cooking instructions
Soup with chicken giblets, especially with giblets domestic chicken This soup is healthy and delicious. I especially like this soup with small pasta like stars or vermicelli.
The composition of offal may be different from mine. You can optionally choose whether to use legs/wings/neck, but the liver, stomach and heart in the soup must be unquestioningly, because these are the fundamental ingredients of chicken soup with offal, everything else gives fat and broth.
And by the way, children especially love this soup;) And now I will show you how chicken soup with offal is cooked in my family.
So, prepare chicken offal (I have legs, wings, liver, heart, neck, ventricle), water, potatoes, onions, carrots, sunflower oil, small pasta(stars or vermicelli, or whatever you find :)), salt, parsley or other fresh herbs, ground pepper.
Wash the chicken offal, scrape the legs and wings with a knife, cut off the last segments on the legs (with claws). It is advisable to pre-soak the paws. Transfer the giblets to a saucepan.
Peel and cut the potatoes (sticks or cubes), pour water into the pan with giblets and lower the potatoes. Put the pot on the stove and as soon as the water boils (before boiling, watch the soup and remove the foam), reduce the heat and let the soup cook until the potatoes are ready (all the components of the giblet will also be cooked by this point).
In the meantime, fry the onion (dices) and carrots (fine grater) in sunflower oil and transfer the frying to the soup when the potatoes and chicken giblets are cooked. Salt the soup.
After frying, add small pasta to the soup.
Boil the soup until the pasta stars are done. Pour ground pepper and chopped parsley into the finished soup. You can add a bay leaf if you like.
That's it, chicken soup with giblets is ready - pour it and invite everyone to dinner! :)
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Soup with chicken giblets - 2 recipes
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 that will suit both very young children and their parents.
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
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 the case of laying raw carrots in the soup, the finished dish may look 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 seasoned with a small amount of sour cream.
Recipe number 2. Soup with chicken giblets, vegetables and bulgur
The simpler the 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, stewed vegetables, cereals and baked meats are 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 a very tasty soup with chicken giblets. Young vegetables and oriental bulgur, which has recently become popular with us, will make this soup a dish worthy of special attention.
To prepare chicken giblet soup, we will need the following ingredients:
How to cook delicious soup with chicken giblets
Pour 2 liters of clean drinking water into a small saucepan and put it on fire.
Wash the chicken ventricles and liver thoroughly and send them to a pot of water.
