Giblet soup with goose giblets and homemade noodles. Goose or goose giblets soup “can’t get faster” Goose giblets recipe

Giblet goulash.

Giblets - 500 g, fat - 1 tbsp. spoon, onion - 2 pcs., tomato - 1 tbsp. spoon, flour - 1 teaspoon. spoon, sour cream - 2 tbsp. spoons, salt, pepper.

Wash the processed offal, salt, pepper and fry. Then add water or broth, add roots and simmer until done. Drain the broth and prepare a sauce with it, adding sautéed onions, tomatoes and wheat flour. Add sour cream to the finished sauce and simmer for another 10-15 minutes. Serve the goulash with the sauce, and garnish with fried or boiled potatoes and steamed vegetables.

Giblet stew.

Giblets (neck, heart, liver, stomach) - 600 g, fat - 1 tbsp. spoon, carrots - 6-7 pcs., potatoes - 8 pcs., tomato - 1 tbsp. spoon, onions - 4-5 pcs., pepper, salt, bay leaf, wheat flour - 1 tbsp. spoon.

Cut the processed and thoroughly washed giblets into pieces along with onions and carrots, fry until golden brown, pour in hot broth (or water) so that the giblets are completely covered with it, and simmer for 25-30 minutes. Prepare red sauce in the broth in which the giblets were stewed, pour it over the giblets and fried potatoes, cut into slices, and simmer for another 10-15 minutes. This stew can be prepared with sweet peppers, eggplants, tomatoes, zucchini and white roots (parsley and celery), reducing the addition of potatoes and carrots.

Goose giblets with rice (Hungarian dish).

Goose offal (necks, heads, wings, back, liver, heart, stomach) - 1 kg, carrots - 1 pc., parsley, celery - 1 root, green pepper - 3 pcs., tomatoes - 1 pc., green peas - 2 tbsp. spoons, salt, goose fat, onion - 1 pc., ground black pepper, marjoram, mushrooms - 50 g, goose liver - 150 g, salt, flour - 1 teaspoon. spoon.

Thoroughly clean the goose offal, remove the skin from the legs, trim the claws. Cut each of these parts in half. Cut the peeled vegetables into strips, green peppers and tomatoes into cubes, boil green peas until soft in salted water. Lightly fry finely chopped onion in goose fat, add vegetables (except peas, peppers and tomatoes) and brown them. Then put the cooked giblets into the vegetables, season with salt, black pepper and marjoram and simmer, covered, in a very small amount of water. While the giblets are stewing, fry sliced mushrooms in goose fat, seasoned with salt, pepper and finely chopped parsley. In a separate pan, fry the rice in goose fat. When the giblets are half ready, evaporate all the liquid from under them, add rice, add water or bone broth (the volume of liquid should be twice as much as the giblets and rice), add fried mushrooms, green peas, peppers and tomatoes, stir, let boil, put in the oven and simmer, covered, over moderate heat until cooked (about 20 minutes). During this time, cut the goose liver into 4 slices, add salt and pepper, roll in flour and fry in a small amount of goose fat. When serving, place the offal with rice on a dish, garnish with slices of liver, pour the remaining fat from frying the liver over the rice. Serve grated cheese and tomato sauce or pickles separately.

Goose or duck giblets with sauce.

Goose (duck) offal 400 g, parsley root, celery, carrots - 2 pcs., raisins - 1 cup, nutmeg - 0.5 pcs.

For the sauce: butter -2.5 tbsp. spoons, champignons - 300 g, tomato puree - 2 tbsp. spoons, red wine - 0.5 cups, olives - 100 g, salt, black pepper, vinegar, sugar.

Place the giblets in a saucepan, add water to cover them, add salt, add roots and simmer under the lid until tender. Cool in the broth, remove the bones, cut into strips, place on a dish, pour over the sauce.

For the sauce: Lightly fry the chopped champignons in butter, pour the broth over them and simmer until tender. Add tomato puree, pitted olives, pour in red wine, season to taste with salt, ground black pepper, vinegar, sugar, add nutmeg, small raisins, pour in the broth in which the giblets were cooked, and simmer over low heat. Serve as a cold appetizer.

Giblets in onion sauce.

Giblets - 600 g, fat, carrots - 1 pc., parsley or celery - 1 root, onion - 1 pc., flour - 1 teaspoon. spoon, tomato - 1 tbsp. spoon, garlic - 4 cloves, pepper, salt.

Boil the processed and washed giblets until tender. Scald the liver with boiling water (so as not to be bitter). Fry everything together with onions and roots, add tomato, salt and pepper, sprinkle with flour and, stirring continuously, fry for another 5-6 minutes. Pour well-fried foods with broth and simmer for 15-20 minutes. Before the end of stewing, add finely chopped garlic. Serve with fluffy rice, pasta, fried, poached or boiled potatoes, mashed potatoes.

Goose giblets with sauce

Ingredients:

Liver, heart, peeled

goose stomachs – 500 g, ghee – 1.5 tbsp. spoons, onions – 3 pcs., carrots – 1 pc., parsley root – 1 pc., vinegar – 1.5 tbsp. spoons, flour - 1 tbsp. spoon, sugar - 1 tbsp. spoon, bay leaf - 1 pc., green onion, cloves, salt and allspice to taste.

Cooking method:

Goose giblets are poured with water, chopped parsley root, chopped carrots and chopped onions fried in melted butter are added.

Boil the giblets until tender and place on a sieve. The broth is filtered, cooled to room temperature and mixed with vinegar, pepper, sugar, bay leaf, cloves, and salt. The mixture is placed on the fire, stirring, brought to a boil and cooled.

The flour is fried in melted butter, diluted in a small amount of broth, mixed thoroughly and poured into the remaining broth. The sauce is boiled and poured over the prepared goose giblets. When serving, the dish is decorated with chopped green onions.

This text is an introductory fragment. From the book Hungarian Cuisine by Gundel Károly

96. GOOSE GIRLS WITH RICE 3 kg of goose giblets 80 g of onion 200 g of goose liver 60 g of celery (root) 100 g of fat 350 g of rice 180 g of carrots and parsley roots 100 g of champignons or other mushrooms 3 g of pepper parsley 1 g of marjoram 30 g of salt Peeled giblets are cut into pieces and boil in salted

From the book Mari national dishes author Ershov Semyon Gordeevich

Chicken giblets in sour cream Clean the chicken stomachs, rinse and boil until half cooked, drain the broth, rinse the stomachs again and chop finely. Scald the chicken liver, rinse, cut into 3-4 parts and fry. Cut the peeled and seared wings and necks into

From the book Poultry Dishes. Varied menus for everyday life and holidays author Alkaev Eduard Nikolaevich

Jellied giblets Processed and washed giblets are placed in a saucepan, poured with cold water, onions, carrots, spices are added, put on high heat, allowed to boil, remove the foam, cover with a lid and cook over low heat so that the broth does not boil. When everything is cooked and the meat

From the book A Million Dishes for Family Dinners. Best Recipes author Agapova O. Yu.

“Crow's feet” Required: 300 g of rice, 1 onion, 50 g of lard, a little chicken broth, salt, 400 g of goose liver, a few black peppercorns, cilantro and parsley. Method of preparation. Rinse the rice with cold water and fry it with chopped onion in lard. Add

From the book Salads and snacks from around the world. Simple recipes for every day author Zhukova Elena Vitalievna

Giblets Neapolitan style * Giblets – 750 g * Vegetables (carrots, leeks, celery, potatoes) – 500 g * Tomato paste – 1 tbsp. l. * Vegetable oil – 1 tbsp. l. * Grated cheese – 2–3 tbsp. l. * Salt, parsley, pepper to taste. Clean the offal thoroughly, rinse in several waters and

From the book of 1000 culinary recipes. author Astafiev V.I.

Giblets with prunes Peel chicken giblets, rinse in warm water, fry in butter, add tomato puree, lightly fried finely chopped onions, flour, salt, pepper, a little broth and simmer for 20-25 minutes. At the end of stewing, add washed prunes

From the book Great Fishing and Hunting Cuisine author Petrov (Culinary) Vladimir Nikolaevich

Goose livers Cooking time: 1 hour 10 minutes Number of servings: 2 Ingredients: 10 pcs. liver, 5 tbsp. spoons of vegetable oil, 5 heads of onions, 200 g of milk, salt, pepper to taste. Preparation Soak the liver in milk, leave for 1 hour. Then fry in vegetable oil without

From the book Homemade sausage, boiled pork and other smoked and salty dishes author Levasheva E.

Giblets in tomato Cooking time: 50 min Number of servings: 3 - 4 Ingredients: 800 g hare giblets (liver, heart), ribs, neck, shoulder blades, 100 g smoked bacon, 3 onions, 3 tbsp. spoons of tomato paste, 1 tbsp. spoon of wheat flour, 10 ml cream, 2-3 berries

From the book 100 cake recipes author Team of authors

Goose rillettes 750g diced goose, 500g diced pork belly, 200ml water, onion, carrots, salt and pepper, bay leaf, thyme, leek Place the goose, pork and all other ingredients in a pan. Boil over very low heat

From the book Hunter's Cookbook author Kashin Sergey Pavlovich

50. “COUCH FEET” Beat the eggs with sugar until the mass triples. Mix with flour, place the mixture in a round pan and bake at t=210-220 C. CREAM: beat powdered sugar, cream and butter until fluffy, add wine and cocoa, cooled biscuit dough

From the book Meat and Poultry Dishes by the author

Goose livers Ingredients: 10 goose livers, 5 tbsp. l. vegetable oil, 5 onions, 200 g of milk, pepper, salt. Method of preparation: Soak the liver in milk, leave for 1 hour. Then fry in vegetable oil for no more than 10 minutes, pre-salt and

From the book Great Culinary Dictionary by Dumas Alexander

Giblets in tomato Ingredients: 800 g hare giblets (liver, heart, ribs, neck, shoulder blades), 100 g smoked bacon, 3 onions, 3 tbsp. l. tomato paste, 1 tbsp. l. wheat flour, 2-3 juniper berries, bay leaf, dill, pepper, 10 ml cream, salt. Method of preparation: Fine bacon

From the book Cookbook of a Russian experienced housewife. Dough and cereal dishes author Avdeeva Ekaterina Alekseevna

Giblets in sauce Soak the giblets, wash thoroughly, add water, add onions, carrots, bay leaves, roots and put on fire. Cook for 2 hours. When the giblets become soft, strain the broth and cut the meat into equal-sized pieces. In heated margarine

From the book Cooking in the Oven author Kozhemyakin R. N.

Giblets* Giblets are cockscombs and kidneys, fowl wings, bone marrow, wings, paws, craw and neck of turkeys, the thymus gland and cerebellum of a calf, lamb tongues, etc. Cockscombs and kidneys are used for all ceremonial stews, as well as hot pates and

From the author's book

Goose eggs Take 6 eggs, drill holes in them, and release all the liquid from them. Dissolve 2 tablespoons of butter, pour in the eggs, bake thick scrambled eggs, rub through a sieve, add a spoonful of grated bread, a spoonful of finely chopped onion, add 3-4 chicken eggs, stir well,

From the author's book

Veal offal Components Liver, heart, kidneys – 800 g Onions – 2 pcs. Ghee butter - 2 tablespoons Khmeli - suneli - 2 tablespoons Ground salt and pepper - to taste Method of preparation Dry the washed giblets with a towel, cut into pieces, put in

goose and duck offal (stomachs, hearts), goose neck, wings...

broth on the left - from meat, goose neck, wings; on the right - cloudy from giblets

prepared boiled stomachs, hearts, necks and homemade noodles

Giblet soup or giblet soup, as it was called before, can be made from goose, duck and chicken giblets, while it is good to add a little beef to the broth. You can cook this soup with rice, potatoes, homemade noodles, or simply season it with toasted flour, which is often found in old recipes.

Giblets can be boiled with parts of the goose and meat, but it is better to boil the giblets separately - this way the soup will taste and look better.

To prepare soup with goose giblets, you will first need the giblets from two geese or from a goose and a duck - stomachs (“navels”), hearts. The broth for this soup is best cooked from the neck of a goose, back, “ferns” (the outermost part of the wing), wings, tips of legs (which did not fit into the goose pan when baking the goose and were chopped off). It is better to boil the stomachs and heart separately, although boiling together is allowed. When boiling the broth, you can use a piece of beef, for example, if there are not many goose parts for the broth.

Of course, the broth for this soup can be boiled from a whole goose, but this is irrational. The goose is such a unique bird in culinary terms that it is better to divide it into parts that can be used to prepare a variety of dishes. Goose legs (drumsticks) and breasts are excellent when baked, they also make excellent cutlets, rendered goose fat cannot be replaced for frying, liver is better just quickly fry or make a pate from it, the tails can be used in the same way as pork belly is used (for example, stewing cabbage with the tails, just be sure to remove the coccygeal gland from the tails). The neck, wings, and back will make an excellent broth for cabbage soup, noodle soup, and, of course, for soup with giblets..

SOUP WITH GIBLES AND HOMEMADE NOODLES

Goose and duck gunpowder (only stomachs and hearts) - about 600-700g

Gooseneck - 1 piece

“Ferns” (extreme joint of the wings) or wings - 2 pcs.

Beef - 400-500g

Onions -250-300g

Ground black pepper - to taste

Homemade noodles - 1 cup dry noodles

Saffron - on the tip of a broth knife (if you have saffron).

Ready-made, filtered broth, this amount of giblets and noodles will require 2 liters.

You can prepare the broth in advance (for example, in the evening, if the soup is supposed to be prepared the next day).

Cut the goose neck into several parts; the wings can also be cut if they are large. Place the prepared meat, neck and wings in a pan, add cold water, let it boil, skim off the resulting foam, reduce the heating intensity, add whole onions, pepper and cook at low boil for about 2-3 hours until done. Season with salt moderately halfway through cooking. Then filter the broth through a metal sieve.

Remove the meat from the neck and cover so that it does not dry out. Boiled beef can be divided into pieces and used in giblet soup, or it can be used for something else, for example, as a filling for small pies, which are served with giblet soup.

Place the hashocks (already prepared, without the film lining the stomachs and with the remains of blood vessels and blood clots removed from the hearts, washed) in a small saucepan, let it boil, skim off the foam (with a spoon with holes), reduce the heat intensity and cook at medium boil until tender - about 2 hours. 30 minutes before being ready, add salt to the broth in which the giblets are cooked. During boiling, you can add a whole small peeled onion and a few sprigs of parsley.

Using a slotted spoon, remove the finished boiled ventricles and hearts from the broth and, when they have cooled a little (but are still warm), cut them into slices across (as in the photo).

Place chopped giblets and boiled meat removed from the neck of the goose into a saucepan with filtered broth previously prepared from meat and goose neck, add salt to the broth if required, let it boil and add homemade noodles, cook for 3 minutes.

Still, it is better to boil the noodles in salted water and in a small saucepan separately, then pour out the water in which the noodles were cooked and add the noodles to the giblets. In this case, cook the noodles together with the giblets for more than 1-2 minutes.

When serving, sprinkle with chopped parsley. Small meat pies go very well with this soup.

For versions of offal soup with potatoes or rice, you will need 2.5 liters of ready-made broth.

OPTION OF OFFLE SOUP WITH POTATOES.

If you place 2-3 peeled potatoes, cut into strips or slices, into the prepared boiling broth, cook for about 10-15 minutes, then add the prepared chopped gizzards and hearts and boil for another 5 minutes (until the potatoes are ready), you will get giblet soup with potatoes.

OPTION OF OFFLE SOUP WITH RICE.

If you add washed rice to the broth, bring it to a boil in the broth, after 10 minutes add chopped boiled gizzards and hearts, boil until the rice is ready, you will get a version of offal soup with rice.

You can take regular Krasnodar rice for this soup, or better yet Jasmine or Basmati varieties.

The goose is a serious bird. A very serious recipe for the fastest and most delicious soup with nuances on how to cook a goose.
First you need to choose a bird that is not too old and dry, with fat. Then wash it thoroughly, pull out the feathers and oil them, and then remove the insides. Cut in half or into several pieces to significantly speed up the cooking process. Rinse again, add cold water and cook over low heat until fully cooked, regularly skimming off the foam.

At the end of cooking, but before adding vegetables and cereals, it is advisable to lighten the broth with baked vegetables and egg whites.
How long does it take to cook a goose? This is a question for many cooks.
So that household members know when they will be invited to the table and do not languish waiting for Panikovsky’s favorite bird to be ready. The answer to this question lies in the age of the bird. If the goose was young at heart, then an hour and a half of cooking over low heat will be enough. Old specimens cook for about three hours, or even more.
Armed with a minimum amount of knowledge, a set of ingredients for a very tasty soup, and only giblets from the entire goose, by the end of the cooking I found out the age of my goose - the meat was ready in 3 hours. But the result is worth it! See photo!

First of all, put a large saucepan of water on the fire and prepare cooking water, i.e. immediately add all the required spices. All this is then deleted permanently. From the spices, I took my favorite ones for broths - dry dill sprigs and seeds, allspice, bay leaf. I periodically added boiling water, otherwise everything would have boiled away in 3 hours. So you should always have boiling water ready at hand. It is very convenient if you have an electric kettle.

Since I took giblets, they need to be prepared as follows.
Remove the beak, claws from the paws and clean the paws from the film. We throw in the stomach, neck, head, legs, wings immediately, and the liver when the meat is ready. It is tender and cooks quickly. Let the giblets cook and periodically skim off the protein foam.
While the giblet soup is cooking safely, wash and peel the vegetables and roots. Cut them into large slices and fry them in a cast iron frying pan until a brown crust appears, throw them into moderately boiling soup. Then all these roots are thrown out of the soup.
I still regretted the vegetables and left some for “beauty.”

We wash the rice cereal and boil it in a liter of broth taken from the pan (do not forget to skim the foam from the broth).

Seventy minutes after the start of cooking, remove the meat, vegetables and roots from the pan. This is if the goose is “young at heart.” My goose had been cooking for about 2 hours already... I saved the carrots from the roots. Next, you should lighten the broth with whipped egg whites.

Add the whipped egg white and soon strain the broth. I often read about the method of lightening using protein, but this was my first time doing it. I whipped the whites to “stable peaks.” There is no need to do this. When filtering, the smallest fractions of protein are obtained, as can be seen in the photo from the results of clarification in a strainer. The lighting was weak. Then I added the protein, whipped with a fork until light foam. The protein cap in the broth removed all the smallest particles and the broth brightened!

Return the giblets to the broth, add ready-made rice and finely grated peeled apples. Here I added boiling water again. We irrevocably throw away boiled vegetables and roots.

Season with salt, sugar (if the apples are too sour) and spices. I never thought that goose with apples is delicious not only baked! The taste of the soup is simply amazing! Apples “dissolve” perfectly in the soup, leaving a pleasant sourness, lightness and airiness.

Bon appetit!

Our body digests goose navels, liver and heart much more easily than meat. This is an environmentally friendly product, since the geese eat grass and mixed feed, to which vitamins are added. Dishes prepared from these products help with anemia and have a beneficial effect on the mucous membranes and skin. There are many recipes for their preparation, but let's look at a simple dish: fried giblets with onions.

Ingredients

Goose offal (heart, gizzards, liver) - 500 g
Onion - two medium heads.
Salt.
Black pepper (ground).

Step-by-step preparation photos:

We cut the washed navels, liver and heart into small pieces so that they can fry well.

Open the lid and, stirring, fry until the water boils away.

Turn off the heat and place on a plate.

It turns out to be a very appetizing and healthy dish. Can be served with any vegetable side dish.

Bon appetit everyone!

Now there are many new interesting recipes. Every day we learn about new dishes and try to repeat them in our own kitchen to surprise and delight our family. Many have already forgotten our old, time-tested “grandmother’s” recipes. Very in vain! For example, fried goose giblets. This dish was equally loved by all segments of the population back in the days of ancient Rus'. Poor peasants - for its simplicity, accessibility and satiety, rich merchants and boyars - for its unique taste.

They are very easy and simple to prepare! Everyone will surely like the taste. During cooking, a delicious tantalizing aroma will fill the entire house. Therefore, be sure to diversify your daily menu with this simple and affordable dish.

Any goose giblets will work for this recipe. These could be hearts, ventricles, liver.

When buying offal, it’s worth spending a little time and going around all the counters. Therefore, it is convenient to do this on the market, where the choice is much wider. In stores, very often, it is difficult to find such things, and the freshness of such products there leaves much to be desired.

Tips for choosing offal:

Buy refrigerated rather than frozen foods. If frozen, it will be very difficult to understand what exactly you are purchasing.
Be sure to smell them before purchasing. Any foreign smell should alert you and force you to abandon the purchase.
The offal should be smooth and shiny in appearance. The presence of mucus and weathered, dried edges is unacceptable. This indicates that the product is not fresh.

When starting to cook, rinse all the giblets thoroughly in plenty of running water to remove any unwanted odors. The liver can be soaked in milk, so it will turn out juicier and softer. At the initial stage of cooking, for the same purposes, you can add low-fat cream or sour cream mixed with water when they are stewed. The heart must be cut open and the aortas and blood clots removed. If the stomachs are uncut, they also need to be cut and cleaned, and then soaked in water for 30 minutes.

Any offal contains a large amount of useful microelements and vitamins. They contain a sufficient amount of B vitamins (the liver is especially rich in them), vitamin A, C, E, PP. Also rich in potassium, calcium, magnesium, phosphorus and other trace elements.

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