Giblet Soup

Kraasesuppe

Method

This giblet soup is typically Danish, and is prepared as follows: Clean the giblets thoroughly and put in a saucepan with enough cold water to cover. Season with salt. Bring gradually to the boil, skim and simmer for 30 minutes, then add 2 or 3 sliced carrots, 1 or 2 sticks of celery, 1 or 2 leeks, 2 or 3 sliced apples, a few prunes previously soaked. Simmer till the vegetables and fruit are quite tender, add a little sugar and vinegar and serve with flour dumplings.

Loading
Loading
Loading