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Gutter soup
1 serving
cook the processed giblets until cooked, add carrots and potatoes. then strain the stock and season with browned flour. put the cooked ventricles, liver and flesh of the remaining giblets, as well as fried finely chopped mushrooms, into the broth. bring the soup to a boil and pour it on the table, season with ground egg yolk.
cook the processed giblets until cooked, add carrots and potatoes. then strain the stock and season with browned flour. put the cooked ventricles, liver and flesh of the remaining giblets, as well as fried finely chopped mushrooms, into the broth. bring the soup to a boil and pour it on the table, season with ground egg yolk.
chicken giblets - 150 g, fresh mushrooms - 12 g, flour - 3 g, butter - 3 g, carrots - 9 g, potatoes - 9 g, eggs - 0.16 pcs., salt - 3 g
