Goose giblets soup

1 serving


Scalding goose giblets, legs and head, wash the kidneys, liver, necks and separate all this, not suitable for a roast. Put 820g veal, 410g beef in a saucepan and boil. When all this will boil, remove the foam, cover with the lid and cook until ripe. Strain the broth, let it brew for half an hour. After going through the giblets and washing them, dissolve two spoons of oil with two spoons of flour in a soup pan and fry until rosy, interfering with the spatula, dilute with broth, put shredded roots, half a chopped bulb and giblets. Boil, removing the foam. After covering and boiling for half an hour, release the minced meat into the soup and cook for five minutes. When serving, do not spoon 2 spoons of lemon juice and sprinkle with parsley.