For the chicken giblets soup, sauté the washed and bite-sized chopped vegetables (except peppers) with the chicken giblets in butter, dust with flour, stir properly and pour water. Wash the peppers, remove the seeds and cut them into thin strips. Cook until the vegetables are done. Season with salt and pepper.
In the soup bowl spread sour cream, egg yolk, cucumber juice and pickled cucumber cut into small cubes and pour the hot chicken soup on top. Serve sprinkled with finely chopped parsley.
Preparation Tip:
Serve black bread with the chicken soup!
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