Soup of millet giblet - how to cook soup with millet, a step by step recipe photos
Thick rich soup with giblets, millet and potatoes - warm during the cold season and give a feeling of satiety for a long time. This is the first dish will cook broth, which will approach the heart, liver, stomach and other giblets. How to cook a "peasant" soup and tell this recipe with step by step captured image.
To prepare the soup millet, we need:
giblets (liver, stomach, heart) - 200 gr.
potatoes - 3 pieces.
Carrots - 1 pc.
onions - 1 pc.
millet - 2-3 tbsp. l.
parsley, dill, green onion - to taste
salt, spices - to taste
vegetable oil - 1 tbsp. l.
How to cook soup with millet from giblet
Goose-products should be properly cleaned. Send a pot of water on the fire. After boiling, add salt, giblets and favorite spices (bay leaf, pepper, coriander). Cook for about half an hour, depending on the size of the offal. The foam was removed. Most long to cook goose stomachs, it is necessary to be guided by them in the cooking process.
Potatoes Wash, peel, cut into small cubes. Millet rinse to remove dust and debris, if any.
For a semi-giblets add potatoes and millet. Cook until tender.
Carrots and onions wash, clean and chop any convenient manner. If desired, you can make zazharku or just at the end of cooking, add vegetables and a spoonful of vegetable oil. This soup is a dietary and helpful.
green onions, dill, parsley wash and finely chop.
When all the ingredients are ready, add the herbs and turn off the fire. Leave the dish to infuse and cool slightly.
Serve delicious peasant soup with millet for dinner with slices of goose giblets.
Such a tasty first course will give rapid saturation, add strength, warm in cold weather. For the soup, you can, prepare sandwiches with bacon and garlic. All men appreciate a dinner worth.