This nutritious soup on chicken stomachs will win you over with its simplicity and incredible taste. The dish is almost dietary and does not contain many calories, while it contains a large amount of trace elements.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Chicken meat is a popular product that is used not only for the daily diet, but also for the purpose of health improvement. The relatively low amount of fat and the dietary composition allow it to be consumed by absolutely everyone, both adults and children. By-products, which include chicken ventricles, are greatly underestimated by our housewives: both in terms of usefulness and taste. Although, it is this by-product that contains a huge amount of zinc, potassium, iron, phosphorus, vitamin E, group B and even folic acid. Moreover, they have only 114 calories, which is very small. Therefore, chicken ventricles like a magnet attract those who are on a diet.
The stomachs also stimulate digestion and improve appetite. However, in order for the product to bring maximum benefits, it should be remembered that it can be stored only for two days, and when frozen, it loses almost all of its useful substances. Therefore, use them exclusively fresh and chilled. When choosing them, pay attention to the cuticle, its presence says that the ventricles are not cleared. Accordingly, the film should be dense, clean and bright yellow. Otherwise refrain from buying.
- Caloric content per 100 g - 65 kcal.
- Servings - 4
- Cooking time - 1 hour 15 minutes
Ingredients:
- Chicken stomachs - 300 g
- Cauliflower - 200 g
- White cabbage - 200 g
- Onions - 1 pc.
- Sweet bell pepper - 1 pc.
- Garlic - 1 pc.
- Bay leaf - 2 pcs.
- Allspice peas - 3 pcs.
- Salt - 2/3 tsp or to taste
- Carrots - 1 pc.
- Ground black pepper - a pinch
Cooking soup on chicken stomachs:
1. Wash chicken stomachs under running water, remove fat and film, put in a cooking pot and add the peeled onion.
2. Fill them with drinking water and cook for about an hour. Optionally, you can cut the stomachs into smaller pieces, such as you would like to see on your plate. The cooking time can be from 40 minutes to 1 hour. It depends on the size of the offal.
3. By this time, peel the carrots and cut into strips. Add it to the broth.
4. Cut a part of white cabbage from the head of cabbage, wash and chop finely with a sharp knife. Next, also send to the cooking pot.
5. Disassemble the cauliflower into inflorescences and put in the soup.
6. Send the sweet pepper cut into strips there. This recipe uses frozen cauliflower and bell peppers. But you can apply them fresh. In addition, the proportions of the vegetables can be altered to your liking.
7. Place the pot on the stove, bring to a boil, reduce the temperature, close the lid and simmer for 15 minutes until all vegetables are cooked. Season the soup with salt and ground pepper for 5 minutes.
Serve the first course hot with bread, donuts, croutons, etc.
See also the video recipe on how to make soup with chicken stomachs.
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