You will need
    • Soup with giblets:
    • 300 g of chicken stomachs;
    • 4 bulbs;
    • 2 tablespoons vegetable oil;
    • 250 g tomatoes;
    • 2 tablespoons short-grain milled rice;
    • 2 egg yolks;
    • 3 tablespoons of sour cream.
    • Rassolnik with giblets:
    • 300 g of chicken stomachs;
    • 4 pickled cucumbers;
    • 1 carrot;
    • 1 turnip;
    • 3 tablespoons of rice;
    • 1 onion;
    • a bunch of parsley;
    • parsley root;
    • a bunch of dill;
    • black pepper;
    • salt;
    • 2 cloves of garlic;
    • Bay leaf;
    • tablespoon of butter.
    • Stomachs
    • stewed in cream:
    • 300 g of chicken stomachs;
    • 2 bulbs;
    • 1 pod hot red pepper;
    • vegetable oil for frying;
    • salt;
    • freshly ground pepper;
    • half a Cup of cream;
    • fresh parsley.
From chicken gizzards can be cooked a hearty and delicious soup. Rinse the giblets and clear away films. Put them in a saucepan, cover with cold water and put on the stove. Boil the gizzards until soft, then remove from broth and finely chop.
Chop the onion into thin rings, place in a pan with preheated vegetable oil and fry until Golden brown. To the pan add the chopped gizzards, stirring, sauté the mixture for even Browning. Pour the peeled and diced tomatoes. Cook the mixture over medium heat, stirring constantly.
Put the fried gizzards with vegetables in broth, boil. Add the rice, salt the soup and cook it until tender. Before serving fill the soup with sour cream, mixed with egg yolks. Spoon the mixture into the broth, stir and heat without bringing to a boil, otherwise the yolks will curdle.
Very tasty pickle made of chicken giblets. It can be prepared from a mixture of offal, but if you have only stomachs, go around them. Thoroughly wash the giblets, cut them into pieces and put in a pot with cold water. Cook for about an hour, put the broth, shredded carrot, turnip and parsley root and washed rice. Continue cooking, skimming off the foam as it is education.
With pickled cucumbers, slice off the skin, pour her a glass of hot water and boil on low heat for about 15 minutes. Remove the rind from the brine. Place the cucumber flesh, cut into small cubes, and cook all together for about 10 minutes.
Put in the broth, finely chopped onion, pepper and Bay leaf and simmer the soup until the rice is tender. Feed the brine, boil for about five minutes, put finely chopped parsley and dill. Before serving, season the soup with garlic, mashed with butter and salt.
As main dish you can prepare the gizzards, stewed in cream. Clean the offal from the films, rinse well and boil until soft. Chop the onion and finely chop the red pepper. Onions fry in a pan with preheated vegetable oil until transparent, put thereto a little pepper and extinguish all together.
Stomachs finely chop, put in the onion-pepper mixture and sauté, stirring constantly. Salt. Pour into the pan the cream, reduce the heat, stir the mixture and cover with a lid. Leave the giblets to simmer for about 10 minutes. Before serving, sprinkle the dish with freshly ground black pepper and finely chopped parsley. Serve with boiled wild rice.