Hearty chicken soup with chicken gizzards and vegetables

Instructions

1. Rinse chicken stomachs well under running water and cut into pieces.
2. Place stomachs in a saucepan and cover with cold water.
3. Bring to a boil.
4. Simmer over low heat for 45-60 minutes.
5. The Keep removing foam from the surface.
6. In the meantime, peel the potatoes, onion, garlic and carrots.
7. Cut the potatoes into small pieces.
8. Press the garlic through the garlic press.
9. Chop the carrots into small pieces or grate them finely.
10. Chop the onion.
11. Add the potatoes to the broth and continue cooking the soup for 15 minutes.
12. Heat the oil in a frying pan over medium-high heat.
13. Fry the onion and carrots for 5-7 minutes.
14. Stir in the crushed garlic and continue cooking for 1 minute.
15. Add the roasted vegetables to the broth, salt and pepper.
16. Cook the chicken soup for another 10 minutes, then remove from the heat.
17. Add the chopped herbs, cover and let stand for 5-10 minutes .
18. The serve ready-made chicken soup with fresh bread.