• 350 g goose giblets;
  • 2 the tuber of the potato;
  • 2 Bay leaf;
  • sunflower oil;
  • carrots;
  • 1 large beet;
  • 35 g tomato paste;
  • 150 g green beans;
  • 100 g of cabbage;
  • 60 g celery;
  • 1 onion;
  • butter;
  • greens;
  • salt;
  • garlic.


  1. You must clean and wash all vegetables. Celery cut into larger. Half an onion, carrots, greens and ventricle to fill with plain water and bring to boil. Then you will need to remove the foam. Cook for another 20 minutes.
  2. Then you need to take all the innards: heart, kidneys, and liver. Slice them into wedges. Kidneys and hearts sear on all sides. Then add the liver. To them add the finely chopped onions and fry until tender.
  3. From the broth to pull out all the roots, beet and stomach. Beets do not throw away, it is still useful.
  4. Potatoes wash and peel. Then cut into cubes or cubes.
  5. The stomach is put back into the broth and again bring to boil. The stomach needs a little boil.
  6. Meanwhile you can prepare the dressing. For this you need to grind on a coarse grater carrots and celery and fry them in the pan. Also add the broth. To the onions and carrots to send beans and tomato paste. Simmer all until tender.
  7. Cabbage to wash out. The broth is send the dressing and cabbage. Continue to cook on medium heat.
  8. Beets grate on a coarse grater and send it to sauteed the giblets, add a knob of butter and chopped garlic. Mix everything and put out.
  9. Send zazharku in the broth, add the Bay leaf, cook 10 minutes and add the chopped greens.
  10. The soup is ready. Give it a little brew. Recommended serve with sour cream.