Sour Soup with Chicken Liver Recipe
My grandmother always made sour but delicious soup. Of course I don’t remember what, but I personally cook with chicken. Delicate taste, pleasant sourness, a little secret of cooking.
Servings Prep Time
4 5minutes
Cook Time
180minutes
Servings Prep Time
4 5minutes
Cook Time
180minutes
Ingredients
Instructions
  1. Put on the heat a 4 liters saucepan with water and loaded into her beef bone to obtain the broth.
  2. Boil the beef for about 60 minutes, and during this time we put the cabbage in a deep frying pan, pour about 150 grams of water and put it on fire. Simmer the cabbage for about 50-60 minutes until the water has completely evaporated.
  3. An hour after boiling the meat, put in the pan the chicken neck.
  4. After the water from the cabbage evaporated, put in a pan the butter and fry about 5-7 minutes.
  5. We receive our products for baking. Chop the onion very finely, grate the carrots on a coarse grater.
  6. Pour vegetable oil into a frying pan, put the onion and carrot, fry the onion until golden brown. After that, add the tomato paste and fry for about 3-4 minutes.
  7. We have 2 hours to get boiled meat and 1 hour of boiled chicken neck. Remove all the meat from the broth, put it on a plate and wait until it cools down slightly so that you can disassemble the meat and chicken with your hands.
  8. Meanwhile, while the meat cools down, we put cabbage, rice, potatoes, pork rinds, pearl barley in the broth. Then slice a medium-sized liver. Something like that.
  9. When the meat cools down, disassemble it with your hands and put it back in the pan. As soon as the meat crumbles, immediately put the liver, seasoning, salt to taste, bay leaf and cook for 5-7 minutes. This is quite enough for cooking the liver and for it to be “wooden”. Turn off, cover with a lid and let stand for 30-40 minutes.
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