Barley chicken stomach soup

The by-products are soft and go well with cereals and vegetables in this hearty dish.

Ingredients

• Pearl barley 100-150 g
• Chicken stomachs 250-300 g
• Water 2 l
• Potatoes 2-3 pieces
• Carrot 1 piece
• Leek or onions 1-2 pieces
• Vegetable oil 1-2 tbsp. spoons
• Salt taste
• Ground black pepper taste
• Spices taste

Directions

1. Soak the pearl barley for 2-3 hours, then drain the liquid and rinse the cereal.
2. Cut the washed chicken stomachs in half and fill with water. Bring to a boil, reduce heat to low and simmer for 30 minutes.
3. Pour the pearl barley into the same saucepan and cook for the same amount of minutes.
4. The groats can first be boiled until half cooked, and then added to the soup.
5. Cut the potatoes into small pieces. Grate the carrots on a coarse grater or chop with a knife.
6. Add prepared vegetables to soup and cook together for another 20-30 minutes.
7. Cut the light part of the leek into rings and fry in oil for 3-5 minutes. Add to the pot 5 minutes before the soup is done, along with the salt and spices.
8. If the soup is too thick, add some more water.