Offal Dishes: Salad, Soups, Main Courses (Part 2)

6. Soup with chicken giblets

Ever need:

• 200 g the stomachs,
• 200g hearts,
• 10 g liver,
• 300 g of sauerkraut,
• 50 g butter,
• 1 small onion,
• 1 carrot,
• 1 small parsley root,
• 30-40 g vegetable oil,
• 1 large potato,
• 50 g sour cream,
• 50-70 g of cream,
• salt and pepper.

For decoration:

• parsley,
• the boiled carrots.

Preparation:

1. Stomachs well wash and boil with onion and roots (0.5 carrot and root parsley). Boil the liver separately in salted water, drain in a colander and allow to cool well.
2. Sauerkraut squeeze well, if sour, you can rinse slightly. Butter divide in half, one half posting on bottom a saucepan, on him posting cabbage, and second half butter put an from above. Cover the saucepan with a lid and put in a heated to + 160°C oven for 30-40 minutes.
3. Hearts wash and cut into 2-4 parts. Chop the remaining half of the onion, carrot and parsley root and fry in vegetable oil. First fry the onion, then add the roots to it.
4. Add the hearts to the roasted vegetables and continue to fry them together for another 5 minutes. The broth in which the navels were cooked is drained into a separate pan. Pour cold water over the navels and cut into small pieces.
5. Wash potatoes, peel, cut into small cubes. The navel put back into the broth, also add the hearts with vegetables and potatoes. Boil everything for about 10 minutes.
6. Add the sauerkraut to the pan. All together, let it sit for another 10 minutes. Well-cooled liver cut into cubes and add them to the soup.
7. Turn off the heat, let stand for 15-20 minutes. Pour the soup into bowls. Season with sour cream mixed with cream. Garnish with carrots and parsley. Pour the soup into a square plate. Garnish with parsley leaves and” stars ” of carrots.

7. Paella pilaf with chicken hearts

Ever need:

• 1 Cup rice,
• 400g chicken hearts,
• 400 ml broth (meat or vegetable),
• 1 carrot,
• 1-2 bulbs,
• 1 bell pepper,
• 100 g mushrooms or oyster mushrooms,
• vegetable oil,
• salt, spices to taste (ground black pepper, paprika, saffron, turmeric or curry, allspice).

For decoration:

• boiled carrots,
• dill,
• green onion.

Preparation:

1. Rice wash, posting in boiling broth and boil until willingness. Chicken hearts wash, remove the excess fat, membranes and blood vessels. Boil for 40-50 minutes.
2. Carrots and bell peppers wash. Peel the carrots. Have Bulgarian pepper to remove the stalk and seeds. Carrot and pepper cut into chopped. Onion to clear, wash, cut into half rings. Mushrooms wipe with a damp cloth, cut into plates.
3. Fry the onion and carrots in vegetable oil, then add the chicken hearts, bell pepper, mushrooms, salt and spices to taste. Fry for 10 minutes.
4. Put the boiled rice in a plate, smooth, sprinkle with saffron. Top center put the contents of the pan.
5. Sprinkle the dish with chopped green onions, decorate with dill and boiled carrots, serve.

8. Stuffed cabbage with giblets and mushrooms

Ever need:

• 1 head of cabbage,
• 1 bell pepper,
• 1 carrot,
• 3 bulbs,
• 1 Bay leaf,
• 3 PCs black pepper peas,
• 3/4 l chicken stock,
• 3 tablespoons sour cream,
• vegetable oil for frying.

For the filling:

• 400 g of cabbage,
• 150 g mushrooms,
• 200g chicken giblets,
• 1 onion,
• tomato sauce,
• sugar, salt.

For decoration:

• dill, boiled mushrooms.

Preparation:

1. Head without stalk boil until soft leaves with the addition of 1 onion, Bay leaf, black pepper peas. Head to disassemble the leaves.
2. Giblets boil, cut, fry with chopped 0.5 onions. Mushrooms cut into small, fry.
3. Cabbage for the filling chop, pour boiling water, then fry with chopped 0.5 onions, add tomato sauce, salt, sugar, a little stew.
4. For the filling, combine the prepared chicken giblets, mushrooms and cabbage, mix. Put the filling on the cabbage leaves, wrap.
5. Put the cabbage rolls in a saucepan, pour the chicken broth, simmer for 10 minutes. Onions, bell peppers (leave a little for decoration), carrots cut into small cubes and pass through. Put in a saucepan, add sour cream. Simmer for another 20 minutes.
6. Ready stuffed cabbage put in a plate with vegetables. Garnish with pepper, mushrooms and dill.

9. Meat pie with chicken giblets

Ever need:

• 300g chicken liver,
• 300g chicken hearts,
• 100g rice,
• 2 medium carrots,
• 3-4 potatoes,
• 2 bulbs,
• 70 ml sour cream,
• salt and pepper to taste,
• vegetable oil.

For decoration:

• dill.

Preparation:

1. Boil rice in salted water almost until tender, drain the water, rinse the rice with water. Chicken livers and hearts to clear of excess films and vessels. Then pass the giblets through a meat grinder.
2. Potatoes and carrots boiled in their skins, cool, clean. Some carrots to leave for decoration, the rest together with potatoes to grate on a coarse grater. Peel the onion, chop finely and fry in vegetable oil.
3. Combine the fried onions, grated potatoes and carrots. Add sour cream, salt and pepper to taste, mix. Ready rice connect with minced meat from giblets, pepper and salt.
4. Put in a baking dish half of the minced meat, smooth. For stuffing spread vegetable mixture on it – the rest of the meat. Bake 1 hour 20 minutes at + 200°C.
5. The finished dish is decorated with dill and carrot cubes.