Dog snout stew recipe
250 grams chicken gizzards
1 tablespoon non salted butter
2 potatoes, cut into small pieces
1 baby cabbage, chopped
1 carrot, chopped
½ stalk celery, sliced thinly
½ tablespoon oregano, dried
Ground black pepper
3 cups chicken stock (see directions for preparation)
¼ cup whole grain
1 tablespoon tamari sauce
1 tablespoon dry sherry
Cut bread into bite size squares
Put the gizzards in a pot and cover them with water and boil over high heat. Reduce heat when boiling and simmer them uncovered for 45 minutes. Add water when necessary. Drain them once done and reserve the troth. Cut into bite size pieces.
Put the gizzards, and reserved cooking liquid, chicken broth, and the barley in a soup pot and bring to a boil. Bring down the heat and simmer the soup, covered for 30 minutes. Cook until the barely is tender.
Melt the butter in a frying pan over medium heat and add in the potatoes, baby cabbage , carrots, and celery and cook the vegetables until they are coated with the butter and a little bit softened. Once vegetables are cooking, add in the oregano, salt and the pepper to taste.
Next, add the vegetables to the soup and stir in the tamari sauce and sherry. Cook for 15 minutes longer. Put the bread pieces in thebowl and put the broth and vegetables over them. Makes 1 ½ liters.