Inspired by Persian stews, this vibrant gizzard soup features a turmeric-infused base that concludes with a delightful sour note. Boosting appetite and metabolism, this simple soup is perfected with the addition of sour yogurt or creme fraiche. For a dairy-free option, a squeeze of lime juice offers a zesty alternative.
10 min
5 min
4
Soup
Ingredients
- 1 lb Chicken Gizzards
- 1 heaping Tablespoon lard (or your favorite fat)
- 1/2 yellow onion, chopped
- 2 carrots, peeled and chopped
- Several cabbage leaves, sliced finely
- 1 Garlic clove, chopped
- salt and pepper, to taste
- 1 Tablespoon Pluck Zesty Garlic
- 1 tsp ground turmeric
- 1/2 cup rice (optional)
- 2 qt broth (chicken, bone or vegetable)
- handful of spinach
- plain yogurt or creme fraiche
- green onion, chopped
Directions
Step 1
Boil gizzards until tender (about 2 hours) and chop. Reserve.
Step 2
Make the gizzard soup base. Add lard to a pot on medium heat. When melted, add onion, carrot, and cabbage. Saute until tender, about 6-8 minutes. Add garlic, Pluck, salt, pepper and turmeric. Mix a bit and let that all get to know each other. If using, add rice.
Step 3
Add chopped gizzards and broth and bring to a boil. Once the soup comes to a boil, reduce heat to low and let simmer for 15 minutes. (If including rice, cover pot when you reduce heat to low and let simmer for an extra 5 minutes.)
Step 4
Add a handful of spinach leaves, mix well, and serve gizzard soup immediately, garnishing with a dollop of yogurt or creme fraiche along with the minced green onions and additional Pluck seasoning.
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