Ingredients
giblets 1 bird
1 bunch roots soup
sauerkraut juice
1 sprig of dill
1 sprig parsley
Method
Giblets are boiled until soft in 1.25 l lightly salted water. Shortly before the end of cooking add chopped roots for soup. The soup is seasoned with sauerkraut juice and allow to boil. Dill and parsley finely and sprinkle on top. Serve hot.
Containers:
Difficulty
Easy
Tested
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