Chicken gizzard and heart soup

Chicken Gizzard and Heart Soup: A Savory and Comforting Broth

Chicken gizzard and heart soup is a traditional dish, rich in flavors and with a rich history, found in kitchens around the world. This recipe, besides being an excellent choice for a family meal, is also a perfect opportunity to take advantage of all the nutritional benefits of chicken offal. Preparing this soup requires a few simple ingredients, but with a complex taste that will delight any gourmet.

Preparation time: 20 minutes
Cooking time: 50 minutes
Total time: 1 hour and 10 minutes
Servings: 4

Essential ingredients:
- 350 g chicken gizzards and hearts
- 1 yellow onion
- 2 carrots
- 1 parsley root
- ½ parsnip
- 2 white Harghita potatoes
- 1 bay leaf
- 1 allspice berry
- 2-3 tablespoons of zacusca
- 500 ml bran borscht (or to taste)
- 2 eggs
- Rapeseed oil
- Fresh lovage
- Iodized salt
- Freshly ground pepper

Step by step to a perfect soup:

1. Preparing the offal: Start by rinsing the gizzards and hearts under cold running water. Then, place them in a pot and add cold water, a little salt, the bay leaf, and the allspice berry. Simmer over medium heat, partially covered, for about 30 minutes. This step will ensure that the offal becomes tender and flavorful.

2. Preparing the vegetables: Meanwhile, peel the onion, carrots, parsley root, parsnip, and potatoes. Chop them finely for even cooking. In a skillet, add a splash of rapeseed oil and sauté the vegetables over low heat for 5 minutes, covering the skillet to allow them to soften without frying.

3. Combining the ingredients: After the offal has boiled, remove it from the pot and strain the broth. Add the strained offal to the skillet with the vegetables, along with the zacusca. Mix well to combine the flavors.

4. Boiling the soup: Add the broth from the offal to the skillet, then add water and the pre-cooked borscht. Season with salt and pepper to taste. Allow the soup to simmer over medium heat for about 20 minutes, partially covered, to allow the flavors to meld.

5. Finishing the soup: At the end of the cooking time, add the chopped lovage and beaten eggs. It is essential that when adding the eggs, the heat is turned off, and the eggs are poured in a stream to achieve those delicious "shreds" in the soup.

6. Serving: The chicken gizzard and heart soup is served hot, alongside a slice of fresh bread or cold polenta. You can add hot peppers if you like to intensify the flavors.

Helpful tips:
- Zacusca: You can use homemade or store-bought zacusca, but choosing a quality one will make a big difference in the final taste of the soup.
- Lovage: This is an ingredient that adds a unique aroma. If you don't have fresh lovage, you can use dried, but it won't have the same intensity.
- Variations: Instead of bran borscht, you can try using lemon juice or vinegar to add a tangy note. You can also add other vegetables, such as celery or zucchini, to diversify the recipe.

Nutritional benefits:
Chicken offal is a rich source of protein, iron, and B vitamins, essential for the body's health. This soup not only offers a delicious taste but is also nourishing, making it ideal for cooler days.

Frequently asked questions:
- How long can I keep the soup in the fridge? The soup keeps well in the fridge for 2-3 days. Make sure to store it in an airtight container.
- Can I freeze the soup? Yes, but it is recommended not to add the eggs before freezing. Add them only after thawing and reheating.
- What drinks can I serve with this soup? A dry white wine pairs excellently, but you can also opt for herbal tea or fruit compote.

This chicken gizzard and heart soup recipe is not just a meal but a culinary experience that blends tradition with comfort. Enjoy every step of the preparation, savor the flavors, and cherish the moments spent around the table with loved ones. Enjoy your meal!

 Ingredients: chicken gizzards and hearts approx. 350 g, 1 yellow onion, 2 carrots, 1 root parsley, 1/2 parsnip, 2 white potatoes from Harghita, 1 bay leaf, 1 allspice berry, rapeseed oil, 2-3 tablespoons of zacusca, approx. 500 ml of bran borscht, lovage, iodized salt, freshly ground pepper, 2 eggs.

 Tags:  tripe soup chicken heart soup