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Salt pickle with giblets
1 serving
Cut prepared and thoroughly washed poultry giblets into pieces, pour cold water and boil until tender, strain the decoction. Finely chop (straw) the roots and onions, fry them lightly, pour over the decoction and bring to a boil. Put the chopped potatoes, boil for 10-15 minutes, add the sliced pickles and cook for 15-20 minutes. Pour in the strained cucumber brine, put the chopped sorrel or green salad, the cooked giblets and boil for 5-10 minutes. Serve with sour cream and dill greens.
Cut prepared and thoroughly washed poultry giblets into pieces, pour cold water and boil until tender, strain the decoction. Finely chop (straw) the roots and onions, fry them lightly, pour over the decoction and bring to a boil. Put the chopped potatoes, boil for 10-15 minutes, add the sliced pickles and cook for 15-20 minutes. Pour in the strained cucumber brine, put the chopped sorrel or green salad, the cooked giblets and boil for 5-10 minutes. Serve with sour cream and dill greens.
giblets - 500 g, water - 2.5-3 l, salted cucumbers - 200 g, parsley greens - 2 pcs., celery - 1 pc., onions - 1 pc., carrots - 1 pc., leeks - 1 pc., potatoes - 400 g, sorrel - 100 g, or salad - 100 g, fat - 1-2 tbsp. spoons, or melted butter - 1-2 tbsp. spoons, or margarine - 1-2 tbsp. spoons, sour cream - 100 g
