Sour soup

Offal Soup with Sauerkraut Juice - A Refreshing Delicacy

Total time: 1 hour
Preparation time: 20 minutes
Cooking time: 40 minutes
Number of servings: 6

Offal soup is a traditional recipe that is part of the culinary heritage. This dish is not just a simple soup; it is a true culinary treasure, renowned for its sour and refreshing taste, perfect for easing a hangover after a party or a wedding. The sauerkraut juice, the main ingredient, adds flavor and health benefits, turning this soup into a real remedy.

Ingredients:

- 500 g chicken offal (wings, neck, head, heart, gizzard)
- 2 large carrots
- 1 parsley root
- 1/2 celery
- 1/2 kohlrabi
- 1 onion
- 1/2 bell pepper
- 1 tomato
- 500 ml sauerkraut juice
- 1 handful of sauerkraut, finely chopped
- 2 tablespoons of oil
- Fresh dill (to taste)
- Fresh parsley (to taste)
- Salt (to taste)
- Pepper (to taste)
- Hot pepper (optional, for serving)

Step-by-step preparation:

1. Preparing the offal: Start by washing the chicken offal well under cold running water. Make sure they are clean and free of impurities. Place them in a large pot with 3-4 liters of cold water and add salt. Cover the pot and let it boil over medium heat.

2. Preparing the vegetables: Peel the carrots and parsley root, then grate them on a coarse grater. You can leave the onion whole to extract its aroma more easily. Peel the celery and kohlrabi, cutting them into small cubes. The bell pepper and tomato can be diced.

3. Sautéing the vegetables: In a pan, heat the 2 tablespoons of oil. Add the grated carrot and parsley and sauté them for about 5 minutes, until they become slightly soft and aromatic. This step will enhance the flavors and add a delicious note to your soup.

4. Boiling the soup: Once the offal has come to a boil, remove the foam that forms on the surface. Add the sautéed vegetables, the whole onion, celery, kohlrabi, bell pepper, and tomato to the pot. Season with salt and pepper to taste. Let everything simmer over moderate heat for about 30 minutes, until the meat and vegetables are well cooked.

5. Adding the sauerkraut juice: After the meat and vegetables are cooked, add the sauerkraut juice and the finely chopped sauerkraut. Let the soup simmer for another 10-15 minutes to allow the flavors to combine.

6. Finishing the soup: Before serving, sprinkle with chopped fresh dill and parsley. Taste the soup and adjust the seasonings if necessary.

7. Serving: Serve the soup hot, alongside hot pepper for an extra kick. You can accompany the soup with sour cream or a slice of toasted homemade bread.

Practical tips for a perfect result:

- Choosing the offal: You can also use chicken or pork meat, depending on your preferences. Chicken offal adds a milder flavor to the soup, while pork makes it heartier.
- Sauerkraut juice: Make sure to choose high-quality sauerkraut juice, preferably homemade, for an authentic taste.
- Vegetables: You can experiment with other vegetables, such as zucchini or green beans, to diversify the recipe.

Nutritional benefits:

Offal soup is rich in protein due to the chicken offal and contains plenty of vitamins and minerals from the vegetables. Sauerkraut juice is known for its beneficial effects on digestion and the immune system due to its high probiotic content.

Frequently asked questions:

1. Can I use other types of meat? Yes, you can adapt the recipe according to your preferences, using beef or pork.
2. Is offal soup suitable for vegans? This recipe is meat-based, but you can create a vegan version using vegetables and mushrooms for a savory taste.
3. How long can the soup be kept? The soup keeps well in the refrigerator for 3-4 days. You can freeze it, but it is recommended to consume it freshly cooked for the best flavors.

A personal note: This soup reminds me of the days spent at my grandparents' house, where the aroma of sauerkraut intertwined with the smell of fresh vegetables from the garden. It is a recipe that will not only delight your taste buds but will also bring a piece of our culinary tradition into every bowl.

Enjoy this offal soup as a true feast of flavors, whether it's a morning after a party or simply a comforting family meal. Bon appétit!

 Ingredients: chicken giblets (wings, neck, head, heart, gizzard) 2 carrots 1 parsley 1/2 celery 1/2 kohlrabi 1 onion 1/2 bell pepper 1 tomato 500 ml pickled cabbage juice 1 handful of shredded pickled cabbage 2 tablespoons oil fresh dill fresh parsley salt pepper

 Tags:  sour soup chicken vegetables soups