Pickle with giblets

Pickle with giblets

Ingredients

• 500 g chicken offal
• 1 carrot
• 1 onion
• 4 potatoes
• 6 pickles
• 0.5 tbsp. pearl barley
• 1 tbsp. cucumber pickle
• 3 tbsp. l. vegetable oil
• 2 bay leaves
• 2 black peppercorns
• 2 allspice peas
• 1-2 clove heads
• salt, pepper to taste

Directions

1. Peel chicken offal from films, rinse. Pour 2 liters of water into a saucepan and put the giblets into it. Boil. Salt and pepper. Remove foam with a slotted spoon. Reduce heat and simmer for another 15 minutes. Remove the offal from the broth, rinse with warm water. Strain the broth. Cut the offal into small pieces and return to the broth. Bring to a boil again.
2. Rinse the pearl barley with cold water, put in a saucepan and pour boiling water over it. Cover and cook over low heat until soft for 1.5 hours. Peel potatoes, carrots and onions. Cut the potatoes into large wedges. Chop the onion. Grate carrots. Cut the pickled cucumbers into cubes.