Chicken Giblets Sour Soup

How to prepare chicken giblets sour soup

1. Wash the giblets and parts well in cold water, then put them in a pot, add 2 L of cold water, and simmer over low heat for 1.5 hours (until the gizzards are cooked). Skim the foam during the first half hour.
2. Meanwhile, chop the vegetables (into cubes or grate them on a coarse grater). If you want a more intense flavor, sauté the vegetables for 10 minutes in 2 tablespoons of hot oil.
3. When the soup is ready, strain it through cheesecloth. Wash the pot and put the soup back in it. Also add the meat back to the soup. If you want, you can debone the meat (I left it on the bones this time).
4. Add the vegetables and 1/4 teaspoon of salt to the soup and cook over medium heat until well done (about 10-20 minutes; cooking time depends on how you chopped them and whether you sautéed them).
5. While the vegetables are cooking, put the sauerkraut juice on the heat and boil it to reduce some of the odors. Skim the juice if needed.
7. Cook the rice (according to package instructions) in salted water.
8. When the vegetables are cooked, add the sauerkraut juice, cooked rice, and chopped herbs to the soup. Taste and adjust salt.
   * add as much sauerkraut juice as you like, so the soup becomes as sour as you prefer; I used 1 L
   ** sauerkraut juice is salty, so use little salt while preparing the soup; it's safer to adjust the salt after adding the juice
9. Serve with sour cream on the side.

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