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For this recipe you need:
- chicken giblets - 100g
- potato - 125g
- millet - 15g
- carrot - 20g
- parsley - 5g
- onions - 20g
- green onion - 10g
- lard or chicken fat - 10g
- bitter pepper, aromatic pepper - to taste
- bay leaf, vegetables - to taste.
Boil prepared chicken giblets - necks, stomachs, heart, wings. Boil the liver separately. Separate broth from giblets and filter, give it to be settled and remove the fat. Then bring the broth to a boil, put prepared scalded millet, brown roots, and boil 25-30 minutes. In 15-20 minutes before the being prepared, add cut into cubes potato, spicery (bitter and aromatic pepper, bay leaf) and add salt. Bring soup to preparedness.
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