- 15 dag of pearl barley groats Lestello
- 3 bouillon cubes
- 2 carrots parsley a piece of celery
- small leek
- 4 potatoes
- 20 dag of chicken stomachs
- tablespoon of vegetable butter
Stomachs cut into pieces. Then, slice leek finely and fry it in butter plant. Into the pot pour 6 cups of cold water, throw offal and bullion cubes, boil. Add rinsed barlez groats and cook on a low heat about 50 minutes under the cover. Peeled vegetables cut into strips, and finely dice the potatoes. When the groats and offal are almost soft, put into the soup vegetables and potatoes, boil 10 more minutes. Season to taste with pepper, salt and maggi. Before serving garnish with chopped parsley.