I fell in love with this soup as a child, but I never had time to make it, I always dedicate myself more to the main dish. It was her turn today.
- Fry the chopped onion in a pot, add all the other vegetables and simmer. Stir in the chicken stomachs, stir and cover with 2 liters of water. Add salt and cover and cook gently for about an hour. When everything has softened in the soup, add the cloves that we previously whipped from semolina eggs, and half a finely grated carrot. When the cloves are cooked and quickly season the soup with pepper and turmeric and sprinkle with parsley. . I really liked the soup and it really takes time around chopping and cooking but it pays off. She's fine