Chicken giblets soup

1 serving


Rinse the giblets (heart, liver and navel), and clean the navels from the skin. Then put them in a saucepan, pour water, salt and cook until half cooked, remove from the stock and cut into small pieces, and strain the stock. peel, rinse, grind, pour into a pan with warmed vegetable oil and fry until light golden. Then add giblets and brown them well. Scald the tomatoes with boiling water, remove the skin, and cut the flesh into cubes, add to the giblets and simmer over a medium heat, stirring often until the oil turns red. Put the fried meat with vegetables into a saucepan with hot broth, boil, pour in washed and dried rice and cook for 15-20 minutes. At this time, lightly beat the egg yolks, stir with sour cream, season the finished soup with this mixture and warm it almost to a boil. Serve hot, sprinkled with herbs