Roast at home Roast at home is usually made from beef or pork with the addition of potatoes, onions, carrots. I suggest cooking it with the addition of goose giblets - often from buying a bird on the market there are entrails that will come in handy in this recipe. The dish turns out to be very thick, rich, indeed, homemade. It is good to serve it for lunch, it seems to combine both the first and the second.

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Photo gallery: Roast with goose giblets

Roast at home Roast at home is usually made from beef or pork with the addition of potatoes, onions, carrots. I suggest cooking it with the addition of goose giblets - often from buying a bird on the market there are entrails that will come in handy in this recipe. The dish turns out to be very thick, rich, indeed, homemade. It is good to serve it for lunch, it seems to combine both the first and the second.

• Goose giblets with fat 150 g
• Salt 2 pinch
• Ground black pepper 2 pinch
• A mixture of hops-suneli 1 pinch
• Bay leaf 2 pcs.
• Green onion 0.5 bunch
• Wheat flour 20 g
• Onion 60 g
• Carrot 50 g
• Potatoes 300 g
• Chicken breast 50 g
• Beef pulp 50 g
• Sunflower oil refined 2 tbsp. l.

• Step 1 To prepare the dish, you need to take some beef and chicken pulp, goose giblets (heart, stomach, liver) with fat, onions, carrots, potatoes, flour, herbs, suneli hops, bay leaf.
• Step 2 Rinse the meat products well in cold water and finely chop.
• Step 3 Finely chop goose fat and put in a cauldron.
• Step 4 Melt the fat, if it is not much, then add vegetable oil.
• Step 5 When the fat is rendered, remove the greaves, and fry the meat and giblets well.
• Step 6 Grate the carrots on a coarse grater, finely chop the onion.
• Step 7 Add finely chopped onion to the fried meat.
• Step 8 Mix well until the onion becomes translucent.
• Step 9 Add grated carrots.
• Step 10 Mix well. Salt, add suneli hops. Continue roasting.
• Step 11 Peel the potatoes, wash and cut each potato in half, then again lengthwise in half and across into large slices.
• Step 12 Add potatoes to the cauldron to the fried vegetables and meat.
• Step 13 Mix well.
• Step 14 Dust with a thin layer of flour.
• Step 15 And mix quickly so that the flour is evenly distributed and there are no lumps.
• Step 16 Add water, preferably hot - so that the meat products do not harden, bring to a boil, reduce the heat to a minimum and simmer under a lid over low heat until fully prepared potatoes (about 40 minutes).
• Step 17 10 minutes before readiness, add bay leaf to the cauldron.
• Step 18 Ready meal sprinkle with herbs.

After stormy holidays and feasts, this wonderful light goose giblet soup will come in handy. It will help your body take a break from heavy and satisfying food.

Servings: 5-6

A simple recipe for soup from goose giblets of Russian cuisine step by step with a photo. Easy to cook at home in 1 hour. Contains only 246 kilocalories. Author's recipe of Russian cuisine.

• Preparation time: 14 minutes
• Cooking time: 1 hour
• Amount of calories: 246 kilocalories
• Servings: 10 servings
• Reason: For lunch

• Complexity: Easy Recipe
• National cuisine: Russian kitchen
• Dish type: Soups, Whole meals

Ingredients for eight servings

• Goose giblets - 500 Grams
• Carrots - 2 Pieces
• Onion - 2 Pieces
• Potatoes - 3 Pieces
• Salt - 1 teaspoon (to taste)
• Ground black pepper - 1-2 pinch (to taste)
• Celery - 200 Grams (root)
• Greens - 100 Grams (dill, parsley, cilantro)
• Water - 2 Liters
• Olive oil - 2 tbsp. spoons

Step by step cooking

1. With the help of this classic recipe soup from goose giblets you quickly and cost-effectively cook for lunch delicious dish. This simple soup recipe was suggested to me by my mother-in-law. So - follow the instructions and prepare goose offal soup.
2. Recipe:
3. We prepare the offal. We remove the inner film from the stomach, remove blood clots from the heart, remove the bile ducts from the liver. If you still have wings and a neck from a goose, feel free to use them too.
4. We transfer the washed offal to a pot of water and set to boil.
5. We clean and wash vegetables.
6. We cut the onion crosswise, cut one carrot into 4 parts and add it to the pan with the giblets. We cook for 35 minutes.
7. While the broth is cooking, fry olive oil finely chopped onion. Three celery root and three carrots on a coarse grater (we grate a small piece of carrot on a very fine grater - this carrot will give our broth a beautiful color) and fry with onions.
8. We filter the broth. Discard the onions and carrots from the broth. Add chopped potatoes, fried vegetables, salt and cook until tender.
9. Add ground pepper and herbs. We remove the saucepan from the stove.
10. Soup can be served with sour cream or cream. You can make croutons with garlic. Experiment and choose the option that suits you. Good luck!

Offal goulash.

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

Rinse the processed offal, salt, pepper and fry. Then pour water or broth, add the roots and simmer until tender. Drain the broth and cook the sauce on it, adding browned onion, tomato and wheat flour. Add sour cream to the finished sauce and simmer for another 10-15 minutes. Serve goulash with sauce, garnish with fried or boiled potatoes, Poached Vegetables.

Offal ragout.

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

Cut the processed and thoroughly washed offal into pieces along with onions and carrots, fry until golden brown, pour hot broth (or water) so that the offal is completely covered with it, and simmer for 25-30 minutes. On the broth in which the offal was stewed, prepare a red sauce, pour it over the offal and fried potatoes, cut into slices, and simmer for another 10-15 minutes. This stew can be cooked with sweet peppers, eggplant, tomatoes, zucchini and white roots (parsley and celery), reducing the amount of potatoes and carrots.

Goose giblets with rice (Hungarian dish).

Goose giblets (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 tsp. a spoon.

Thoroughly clean the goose giblets, remove the skin from the paws, cut the claws. Cut each of these pieces in half. Cut the peeled vegetables into strips, green peppers and tomatoes into cubes, green pea boil until soft in salted water. Finely chopped onion lightly fry in goose fat, add vegetables (except peas, peppers and tomatoes) and brown them. Then put the cooked offal 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 the sliced ​​\u200b\u200bmushrooms in goose fat, seasoned with salt, pepper and finely chopped parsley. In a separate pan, fry rice in goose fat. When the giblets are half ready, evaporate all the liquid from under them, add rice, pour water or bone broth (the volume of liquid should be twice as much as giblets and rice), add fried mushrooms, green peas, peppers and tomatoes, mix, bring to a boil, put in the oven and simmer covered over moderate heat until tender (about 20 minutes). During this time, cut the goose liver into 4 slices, salt, pepper, roll in flour and fry in a small amount of goose fat. When serving, put the offal with rice on a dish, decorate with slices of the liver, pour over the rice with the fat remaining from frying the liver. Separately serve grated cheese and tomato sauce or pickles.

Goose or duck giblets with sauce.

Goose (duck) giblets 400 g, parsley root, celery, carrots - 2 pieces, raisins - 1 glass, nutmeg- 0.5 pcs.

For sauce: butter-2.5 st. 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, pour in water to cover them, salt, add roots and simmer under the lid until tender. Cool in the broth, remove the bones, cut into strips, put on a dish, pour over the sauce.

For sauce: lightly fry chopped mushrooms in butter, pour them with broth and simmer until tender. Add tomato puree, pitted olives, pour in red wine, season to taste with salt, black pepper, vinegar, sugar, put nutmeg, small raisins, pour in the broth in which the offal was boiled, and simmer over low heat. Serve as a cold appetizer.

Offal in onion sauce.

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

Boil the processed and washed offal 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 constantly, fry for another 5-6 minutes. Pour well-fried foods with broth and simmer for 15-20 minutes. Before the end of the stew, add finely chopped garlic. Serve with crumbly rice, pasta, fried, stewed or boiled potatoes, mashed potatoes.

Only the offal of domestic chickens, geese, turkeys and ducks is prepared; offal of game birds is not recommended. Offal is everything that is not meat. These are: stomachs, heart, liver, paws, wings, necks, heads. All these giblets can be boiled, stewed, and soup with giblets can be prepared, and jelly can be prepared from heads, paws, wings and necks. Chicken hearts, livers and stomachs are small, and goose and turkeys are large, but they are coarser. Wash the hearts and livers well before cooking.

But the stomach must be thoroughly cleaned of the inner yellow shell. Hearts must be cleansed of blood residues, and bile may remain on the liver. Before cooking, chop off the claws of chicken and goose feet and scald them with boiling water to remove the skin that covers them. Scald the heads of chickens and geese with boiling water, cut off the beak, peel the skin from the tongue and remove the eyes.

By the way, advice from the cook - before cooking the offal of chickens, geese, ducks, pour boiling water or bring to a boil until foam appears, then drain and rinse cold water. Once cooked, this will produce a clear broth and remove the offending giblet odor.

Stewed chicken giblets. Chicken hearts, navels (stomachs) and livers can be cooked together. Cleaned and washed, pour water over them, add parsley root and celery, salt and cook for about an hour. Drain the broth, add tomato puree, a little lemon juice and simmer for 15 minutes.

Fried chicken livers. Chicken livers are very delicate, they must be washed, rolled in flour and fried in oil, stirring gently so that they do not crumble. Pour in a little cream, salt and simmer for 15-20 minutes.

Pate from chicken liver. Wash the liver, soak in milk for 2 hours, fry in oil. Add onions to the almost ready liver and continue to fry for another 15 minutes. fried chicken livers pass through a meat grinder, add butter and knead the pate well. Put the pate on the film, shape into a sausage and put in the refrigerator. Chicken liver pate is very tender, you can make delicious sandwiches with it.

Chicken giblets - stomachs (navels) and hearts with potatoes. Put sliced ​​potatoes, onions and chicken hearts and stomachs into a frying pan, salt and pepper. Fry until cooked, before the end of cooking put sour cream and sprinkle with grated cheese.

Chicken offal soup. To prepare, take hearts, stomachs, wings and liver, rinse everything and put it to boil with parsley roots in salted water. When everything is cooked, strain the broth and again put the offal there. Onion, carrots and mushrooms cut and fry in butter, put in the broth. Bring soup to a boil. Stir the egg yolks with flour and broth and pour into the offal soup in a trickle. Serve with chopped herbs.

Chicken gizzards stewed with tomatoes. Rinse and clean the chicken stomachs, cut in half or into several pieces. Fry the pieces in oil, stirring from all sides. Peel the tomatoes and cut into pieces, put them on the navels, add onions and Bell pepper, garlic and salt. Simmer until done.

Goose liver fried with onions. goose liver cut into thin sticks, mix with onion half rings, season with salt and pepper. Put in a frying pan heated with oil and fry. Serve with mashed potatoes. Pass the fried goose liver through a meat grinder along with onions and use as .

Stuffed chicken and goose necks. Carefully remove from the neck, without cutting the skin, turn inside out, wash and clean well. Tie the narrow end of the neck with a thread. Prepare minced meat for stuffing necks.

Goose neck stuffed with pork. For 300g of pork, you need 2 slices of a white loaf without crusts, 3 eggs, onion, garlic, salt, pepper. Pass the meat through a meat grinder, along with slices of a loaf soaked in milk. Saute onions with minced garlic. Mix meat and onion, add one a raw egg, salt and pepper. Hard boil the eggs and cut into quarters. Stuff the minced meat into the goose neck, carefully compacting it and alternating with pieces boiled eggs. When the goose neck is filled, the end of it must be tied with a thread. Put the stuffed necks in a goose dish and fry in the oven for 1.5 hours, pouring with fat.

Stuffed chicken necks. They are much smaller than goose ones, so it is better to stuff them, chicken hearts, stomachs and liver. Pour boiling water over all giblets or place in a saucepan, bring to a boil, drain and rinse. Then pass through a meat grinder, add fried onions with carrots, a loaf in milk, one raw egg, salt, pepper. Stir the mince well and stuff the chicken necks with it. Tie the free end with a thread. Put the necks in a frying pan, fry on all sides and add sour cream to simmer until tender.

Pickle with chicken giblets. Take for cooking chicken stomachs, necks, hearts. Prepared offal, cut into pieces, pour cold water and cook until tender. Strain the broth and dip the offal into it again. Put the potatoes in the broth, cook until tender. Fry onions and spicy roots, chopped pickles without skin. Put vegetables and cucumbers in a pickle and boil for 15 minutes. Serve pickle with sour cream.

Potato soup with chicken giblets. Chicken wings, stomachs, hearts, rinse, pour boiling water over, rinse again. Fill with cold water. Cook until ready. Strain the broth, put potatoes in it and add millet, cook until tender. Chop the onion and carrot and fry lard or chicken fat. When the potatoes are cooked, season the soup with onions, pepper, salt, parsley and put chopped offal into it.

For cooking, take 500 g of giblets, 2 potatoes, 130 g of millet, onions, carrots, salt, pepper, lard for 1.5 liters of water.

Noodle soup with chicken offal. Prepare and boil the offal, fry the liver. Get the giblets from the broth cut, add the fried liver. Pour into the broth, boil until tender, add the giblets and season with salt and roasted chopped carrots. Put a bay leaf.

For cooking, take 400 g of offal, 250 g of homemade noodles, carrots, greens, salt for 1.5 liters of water.

Goose navels, liver and heart our body absorbs much easier than meat. This is an environmentally friendly product, as the geese feed on grass and compound feed, in which vitamins are added. Dishes prepared from these products help with anemia, have a beneficial effect on the mucous membrane and skin. There are many recipes for their preparation, but let's look at a simple dish: fried offal with onions.

Ingredients

• Goose giblets (heart, stomachs, liver) - 500 g
• Onions - two medium heads.
• Salt.
• Black pepper (ground).

Step by step cooking 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 fire and put on a plate.

It turns out very appetizing and healthy dish. You can serve with any vegetable side dish.

Bon appetit everyone!

There are now 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 even in the days of ancient Russia. Poor peasants - for its simplicity, accessibility and satiety, rich merchants and boyars - for its unique taste.

Cooking them is very easy and simple! The taste is sure to please everyone. During cooking, the appetizing tantalizing smell will fill the whole house. So be sure to diversify your daily menu with this simple and affordable dish.

Any goose giblets will work for this recipe. It can be hearts, ventricles, liver.

When buying offal, it is 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, this is difficult to find, and the freshness of such products there leaves much to be desired.

Tips for choosing giblets:

1. Buy chilled, not frozen foods. When frozen, it will be very difficult to understand what exactly you are purchasing.
2. Be sure to smell them before buying. Any foreign smell should alert you and force you to abandon the purchase.
3. In appearance, offal should be smooth and shiny. The presence of mucus and wind dried edges is unacceptable. This indicates that the product is not fresh.

Before cooking, thoroughly rinse all offal in plenty of running water to remove unwanted odors. The liver can be soaked in milk, so it will turn out more juicy and soft. At the initial stage of preparation 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 and the aorta 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 by-products contain a large number of beneficial trace elements 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.