Polish rassolnik with chicken giblets

Ingredients for "Polish rassolnik with chicken giblets:


Chicken hearts (approximately) - 100 g

Chicken liver (approx.) - 100 g

Chicken stomachs (approx.) - 100 g

Vegetable oil (Trade mark "Oleina" for pasting) - 4 tbsp.

Salted cucumber (cucumber size about 12-15 cm.) - 3 pcs.

Onion - 1 pc

Carrot - 1 pc

Leeks - to taste

Dill - to taste

Parsley - to taste

Allspice - to taste

Black pepper - to taste

Salt - to taste

Sour cream (with a small hill) - 4 tbsp.

Water - 2.5 l.

Bayleaf - 2 pcs.

Potatoes (large potatoes) - 1 pc


In this recipe, chicken giblets were used in approximately equal quantities, weighing about 300 grams. Wash the chicken hearts, cut off the bottom part with small vessels, cut the hearts lengthwise, remove internal blood clots. Cut the chicken liver into strips, peel the stomachs and remove the inner membrane. Wash the giblets thoroughly in several waters. In a pot pour water (2.5 liters) add the chicken giblets. Put the pot on high heat, bring it to a boil. Then carefully remove the foam which has risen, then lower the fire to minimum and cook the giblets for 15-20 minutes. Do not salt the broth! Later, when adding pickles, adjust the salt to taste.


Shred the onion into peppers / half rings, grate carrots.


In a pan add 4 tbsp vegetable oil "Oleina". Pass the onion and carrot until light golden brown.


Grate salted cucumbers (3 pcs.). Add cucumber straws to the sauteed onions and carrots and continue searing the vegetables for 5-10 minutes on low heat.


While the vegetables are searing, chop the potatoes in julienne/shreds. Add potatoes to the broth with chicken giblets, add to taste salt, ground black pepper, peppercorns, bay leaf (2 pcs.). Boil the potatoes until they are ready.


Then add the braised vegetables, add 4 tablespoons of sour cream and bring the rassolnik to a boil.


Cut leeks into rings and add them to the ready rassolnik.


If you want, add fresh dill and parsley greens to the bowl.


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