Surgeon's soup

Ingredients for 2 servings:

• 1 onion(s)
• 1 zucchini
• 1 bell pepper(s), green
• 2 large potatoes
• 15 chicken hearts
• 250 g chicken liver(s)
• 2 tbsp vegetable oil, neutral
• ½ tube(s) tomato paste
• 1 liter vegetable broth
• 1 tbsp white wine vinegar
• ¼ tsp tarragon
• ¼ tsp thyme
• ¼ tsp oregano
• 1 tbsp butter
• salt and pepper
• 10 g pearl barley, fine
• 3 tbsp honey
• 4 garlic cloves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

with liver, heart and plenty of “blood”

Wash the chicken hearts and livers, pat dry, and remove any tendons. Halve the hearts and cut the livers into small, bite-sized pieces. Heat the butter in a pan, add the liver and hearts, and fry everything for about 3 minutes on both sides. Add 2 tablespoons of honey and white wine vinegar and mix everything well. Now fish out the livers, making sure the liquid stays in the pan. Place the hearts and livers in a container and set aside. Heat the liquid in the pan back up, stir in the tomato paste, and mix with the honey. Transfer to a sauceboat and set aside. Peel the onions and garlic, and finely chop both. Peel the zucchini and potatoes, and finely dice both. Halve the bell peppers, removing the seeds, white membranes, and stalks. Wash the bell peppers and cut into small cubes. Prepare the vegetable stock. Weigh the pearl barley and set the spices and herbs to hand. Heat the oil in a large pot and sauté the onion and garlic until translucent. Add the finely chopped vegetables and sauté briefly. Pour in the stock, bring to a boil, then reduce the heat and simmer for 15 minutes. After this time, puree everything finely and season with salt and pepper. Now add the pearl barley and giblets to the soup. Bring to a boil again, then reduce the heat and simmer for about 10 minutes, stirring carefully with a wooden spoon, as the pearl barley tends to stick to the bottom of the pot. After this time, serve the soup in bowls. Spoon 2-3 tablespoons of the tomato sauce over each bowl and serve.