John Myers
Soup with Chicken Stomachs
The perfect soup with chicken stomachs recipe with a picture and simple step-by-step instructions.
- 1 Vegetable onion
- 2 Waxy potatoes
- 300 g Chicken stomachs
- 2 Garlic cloves chopped
- 2 Rosemary sprigs
- 7 Allspice grains
- 1 liter Chicken broth instant
- Oil
- Peel the onion, potatoes and garlic.
- Halve the vegetable onion and fry it with the cut edge facing down in the saucepan with very little oil. (Remove the smoke detector from the kitchen beforehand). Deglaze with a little water, attention: strongest steam generation!
- Now cut the onion a bit, I quartered it.
- Halve the garlic cloves, cut the potatoes into large pieces.
- Pour everything into the pot with the stomachs, sprigs of rosemary and allspice and pour the chicken broth over them.
- Bring to a boil, let it boil briefly and simmer with the lid closed and low heat for at least an hour.
- When the stomachs are tender as butter, they are fished out and cut into small pieces.
- The rosemary sprigs come out too, for me the needles were all in the soup.
- Mix finely with the magic wand, season to taste (everything was right for me), then add the stomachs to the soup again.
Facebook Comments