ReceptnaptárChicken giblet soup with rice (raguleves)
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Ingredients
Method
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- Wash the giblets, cut the larger bony pieces smaller and dice the livers and gizzards finely.
- Heat the lard in a pan over medium heat, add the giblets, season with salt and add 100 ml of water.
- Braise covered for 15-20 minutes, stirring now and then, until the meat is tender.
- Remove the lid and cook off the liquid completely until only the fat remains, stirring constantly so it doesn't burn.
- Sprinkle with 1 tbsp of flour, stir, then pour in the water.
- Season with salt and pepper, bring to the boil, then add the washed rice.
- Cook covered over medium-low heat for 15-18 minutes until the rice is tender.
- Serve hot.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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