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Easy to prepare, hearty, and tasty… Need one ask for more?! A perfect choice for flavorful nutrition in a bowl, year-round!
oil, for sautéing
2 onions, diced
1 (8-oz./225-g.) package chicken gizzards (pupiklach), rinsed
6 cups water, plus more, to taste
6 small carrots, cut into half circles
2–3 stalks celery, chopped
1 cup barley, such as Glicks Pearl Barley
salt, to taste
black pepper, to taste
In a medium-sized pot, sauté onions in oil until softened and beginning to brown.
Add chicken gizzards and water; bring to a boil. Lower heat and simmer for 45 minutes.
Add remaining ingredients and cook an additional hour at a low simmer. Add water if soup is too thick. Taste and adjust seasonings if necessary.
Photography: Hudi Greenberger Styling: Janine Kalesis
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This soup was amazing, I was scared no1 gonna touch it with the gizzards but was absolutely delicious!!
Oh so good!!!! I left out the celery and the salt. Gizzards are very salty (even after being rinsed!) so taste before you add in salt!
If you boil the gizzards for a few minutes, in a separate pot, and discard the water, it also cuts down the salt content. Of course you shouldd rinse them before adding to the soup.