Giblets soup


Romanians eat this soup during Christmas time



* 2 l water
* 1 l sauerkraut juice (or Borsh)
* giblets and wings from one hen/turkey/goose or mixed
* 1 carrot
* 1 parsley root
* 1 big onion
* 1/2 celery root
* chopped parsley and dill
* salt, pepper


Boil the giblets and wings with the finely chopped vegetables. Remove foam and add salt. When the meat is tender, add the sauerkraut juice that was boiled separately, the chopped parsley and dill and let boil for a few more minutes.

(The Romanian name of the dish: Ciorba de potroace)