Chicken stomach soup

Chicken stomach soup

Chicken offal is almost as useful as the meat of this bird, but it costs much less. Proponents of a healthy diet often include in the diet of chicken stomachs, which consist mainly of muscle tissue, so that they are nutritious, but not too high in calories. Most housewives stew them with the addition of vegetables and sour cream, this cooking method allows you to make the offal juicy and soft. But not everyone knows that the soup from chicken stomachs is also nourishing, tasty and healthy. You can cook it with vegetables, vermicelli, buckwheat, rice, peas, and all variants of the dish will have unique organoleptic qualities. This first dish is worthy to be often included in the daily menu.

Cooking Features

The technology of cooking chicken soup can have noticeable differences depending on the specific recipe, but it is not complicated. After studying the general recommendations for cooking this first dish and adhering to the instructions accompanying the selected recipe, you will not make mistakes and get a result that will pleasantly surprise you.

  • The taste of the finished dish depends on the quality of the ingredients used to prepare it. Chicken stomachs for soup is better to choose chilled - they are more juicy. It is important that they are not spoiled. Fresh stomachs are elastic, not slippery, do not have an unpleasant sour smell. If you purchased a frozen product, let it thaw in the refrigerator. The chicken stomachs thawed without a sharp temperature drop remain almost as juicy as those that have not been frozen.
  • Before applying, the stomachs should be thoroughly washed, at the same time carefully examining, removing the adhered films and areas that are soiled with bile. If you do not do this, the soup will turn out to be bitter, nobody wants to eat it.
  • You can boil your stomachs whole or cut into pieces, it depends on the chosen recipe.
  • If you do not follow the diet, it is advisable to fry the onions and carrots before laying in the soup, then the dish will be more delicious. When roasting vegetables, it doesn’t hurt to add tomatoes, tomato paste or mustard to them. This will give the dish a moderate savor and make it taste more harmonious.
  • In order for the ventricles to become soft, they need to be cooked for at least 45-60 minutes. This is the case when the product is better to digest than undercook. The remaining products are laid after the main ingredient is cooked. The order of laying products can be different, it depends on what ingredients are included in the soup. The first to put products that require a longer preparation, the last - those that do not have to cook for a long time.
  • If you decide to add fresh greens to the soup, which in the first dishes is almost never superfluous, the soup must be boiled again, otherwise it will quickly turn sour.

There are several variants of chicken stomach soup, each of which is good in its own way.

Chicken stomach soup with noodles

Composition:

  • chicken stomachs - 0, 6 kg;
  • vermicelli - 60 g;
  • potatoes - 0, 4 kg;
  • tomatoes - 0, 2 kg;
  • onions - 100 g;
  • carrots - 100 g;
  • table mustard - 20 ml;
  • salt, fresh greens - to taste;
  • refined vegetable oil - how much will go;
  • water - 2, 5 l.

Method of preparation:

  • Prepare chicken stomachs by washing them thoroughly.
  • Boil water, lightly salt it (the water will boil, so if you add some salt to it immediately, the soup will be salted).
  • Put the pan on medium heat. Wait until the water boils.
  • Boil the ventricles for 10 minutes, removing the foam protruding on the surface. Reduce heat, cover the pot with a lid, continue cooking chicken offal for another 50-60 minutes.
  • Wash the potatoes, peel, cut into cubes about 1 cm in size.
  • Scrape carrots, wash, dry with a kitchen towel. Grind it on a coarse grater.
  • Free the onions from the husk, cut into small pieces.
  • Dip the tomatoes with boiling water, peel them off. Pulp cut into small pieces of arbitrary shape.
  • Heat the oil in a deep frying pan, put onions and carrots in it. Fry them until the onions are golden in color.
  • Add tomatoes, stew vegetables 7-8 minutes. Add salt, pepper, mustard. Stir and simmer for another 2-3 minutes.
  • When the ventricular cooking time is up, add potatoes to the pan.
  • After 15 minutes, enter the prepared dressing, mix.
  • When the soup starts to boil again, put the noodles in it, stir. Boil the soup until the vermicelli is ready. To determine the exact cooking time of vermicelli, it is advisable to study the recommendations of the manufacturer of these pasta. Cooking time depends on the size of the vermicelli and the type of wheat from which it is made. You will find relevant information on the packaging.
  • Add finely chopped greens to the soup, add salt to it. Wait for it to boil and remove the pan from the heat.

When spilling soup on plates, make sure that everyone has boiled chicken stomachs.

Chicken stomach soup with buckwheat

Composition:

  • chicken stomachs - 0, 4 kg;
  • potatoes - 0, 4 kg;
  • buckwheat - 100 g;
  • carrots - 100 g;
  • onions - 100 g;
  • green onions - 50 g;
  • black pepper peas, bay leaf, salt - to taste;
  • water - 2 l.

Method of preparation:

  • Wash chicken offal, cover with water and place on the stove. After boiling water, boil them for 10 minutes on medium water, removing the foam. Salt, add pepper and bay leaf. Turn down the heat. Boil for another hour.
  • Peel potatoes, cut into cubes just over half a centimeter.
  • Cut the peeled carrots and onions into about the same size.
  • When the stomachs are ready, strain the broth, and cool the by-products themselves and cut them in small pieces.
  • Bring the broth to a boil, dip the vegetables in it.
  • Go through the buckwheat, rinse. Put it in the soup 5 minutes after it boils again.
  • After the subsequent boiling of the soup, put buckwheat in it. Continue cooking soup for 10-15 minutes.
  • Put chopped green onion in a saucepan. Boil the soup for another 1-2 minutes. Remove pan from heat.

Let the soup stand for 15-20 minutes under the lid and invite the household to the table. Potatoes from the recipe of this soup can be excluded, but then buckwheat will have to take twice as much, the number of carrots and onions can also be slightly increased.

Pea soup with chicken stomachs

Composition:

  • chicken stomachs - 0.5 kg;
  • potatoes - 0.5 kg;
  • peas - 0, 25 kg;
  • onions - 150 g;
  • carrots - 150 g;
  • butter - 80 g;
  • tomato paste - 50 g;
  • bay leaf - 3 pcs .;
  • black pepper peas - 5 pcs .;
  • water - 2, 5-3 l;
  • salt - to taste.

Method of preparation:

  • Cut well-washed chicken stomachs into several pieces, lower into boiling water. Cook 15 minutes, removing the foam. Add spices, continue cooking offal for 50 minutes.
  • Soak peas for this time in warm water.
  • Peel the potatoes, cut into cubes.
  • Rub carrots.
  • Chop onion finely.
  • Onions with carrots fry until soft in melted butter. Add tomato paste and stew vegetables for 5 minutes.
  • When the boiling time of chicken chickens has expired, add peas. Boil it for 20-30 minutes.
  • Add the potatoes. Continue cooking the soup for another 15-20 minutes.
  • Add the remaining vegetables, add the soup to taste and cook for another 5-10 minutes. By the end of cooking, all foods should be soft.

Pea soup with chicken stomachs will become even tastier if allowed to brew.

Soup with chicken stomachs can be very different in composition, but it always turns out to be nourishing and tasty. It is only necessary to choose a suitable recipe and cook soup over it, without departing from the instructions.

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