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Traditional Romanian Sour Giblet Soup with Fermented Sauerkraut Brine
The iconic post-holiday sour restorative soup: tender poultry giblets simmered with aromatic root vegetables and rice, soured with clear sauerkraut brine and crowned with fresh lovage.
Prep
20 min
Cook
55 min
Total
75 min
Ingredients
servings
6
- Poultry giblets and wings600 g
- Clear fermented sauerkraut brine750 ml
- Short-grain white rice60 g
- Carrots, finely diced2 pc
- Celery root, diced100 g
- Yellow onion, finely chopped1 pc
- Fresh lovage, chopped2 tbsp
- Black peppercorns10 pc
Preparation Steps
1
Place cleaned giblets in pot with 3 liters cold water and peppercorns. Bring to boil and skim scum thoroughly.
20 min timer
2
Add chopped onions, carrots, and celery. Simmer covered for 25 minutes until tender.
25 min timer
3
Stir in washed rice and simmer 10 mins. In separate pan, bring sauerkraut brine to a boil, pour into soup and simmer 3 mins.
13 min timer
4
Remove from heat, sprinkle fresh chopped lovage over top, cover and let rest 10 minutes before serving.
10 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
210
Protein
22g
Carbohydrates
16g
Fat
6g
Allergens
Celery
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional European Culinary Archives / USDA Public Domain Database (United States Department of Agriculture (USDA) & European Gastronomic Heritage Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
