Pickle with turkey giblets

According to an old Russian tradition, at merry feasts it is customary to wish each other good health. We suggest preparing a pickle that recovers strength in advance.

Ingredients

• 1.5 l chicken broth
• 600 g turkey giblets (stomachs, liver, hearts)
• 200 g pearl barley
• 4 medium potatoes
• 2 medium carrots
• 2 large onions
• 4-5 strong pickles
• pickle from cucumbers
• 3 tbsp. l. ghee
• 1 bay leaf
• salt, black pepper
• parsley and sour cream for serving

Directions

1. Preheat oven to 160 ° C. Put the pearl barley in a mold, put in the oven, fry, stirring occasionally, for 10-12 minutes. Add chopped butter and 200 ml of broth, cover with foil, return to oven for 30 minutes.
2. Cut the giblets separately into medium pieces, removing the vessels and veins. Put stomachs in 2 liters of boiling salted water, remove the foam, cook for 30 minutes. Add hearts after 15 min. - liver, cook for 3 minutes. Drain the broth.
3. Peel the onions and carrots, chop finely, sauté in oil, 10 minutes. Peel pickled cucumbers, cut into slices. Cut the giblets separately into medium pieces, removing the vessels and veins.
4. Put stomachs in 2 liters of boiling salted water, remove the foam, cook for 30 minutes. Add hearts after 15 min. - liver, cook for 3 minutes. Drain the broth.
5. Peel the onions and carrots, chop finely, sauté in oil, 10 minutes. Peel pickled cucumbers, cut into slices.
6. Pour the remaining stock into a large saucepan, bring to a boil, and place over medium heat. Put the skin of the cucumbers, cook for 5 minutes, strain. Bring to a boil again, add giblets, barley with liquid and vegetables. Cook for 10 minutes, add the cucumbers along with the brine to taste, cook for 10 minutes.
7. Remove from heat, add bay leaf, season with salt and pepper. Close the lid and let it brew for 10 minutes. Chop the parsley. Serve the pickle hot with sour cream and herbs.