Poultry Soup with Liver Dumplings

A tasty soup made from chicken and Vegetable Recipes, served with liver dumplings.

Ingredients:

800 g of poultry giblets (gizzards, necks, hearts, wings) 200 g poultry liver 200 g root Vegetable Recipes (carrots, parsley, celery) 60 g butter or lard 30 g smooth flour 1 pk onion 1 pc larger garlic clove 2 tbsp freshly chopped parsley cilantro ground pepper breadcrumbs water salt

Procedure:

1. Pour cold water over cleaned tripe, add onion, salt, pepper and cook slowly until semi-soft
2. Add the cleaned Vegetable Recipes to the semi-soft meat, bring the soup back to a boil and cook everything until tender
3. Strain the broth, peel the meat from the bones, cut the Vegetable Recipes and the rest of the fowl into pieces
4. Heat the butter in a saucepan, fry the flour in it to make a golden roux, pour in the broth and mix thoroughly
5. Clean and scrape the liver with a knife, season with salt, grated garlic, pepper, marjoram and salt, thicken with breadcrumbs
6. Finally, add the cooked Vegetable Recipes and meat
8. Heat everything through, season with salt and pepper, sprinkle with chopped fresh parsley.