Giblet soup

On January 25, there is no need to think about what holiday to celebrate - the birthday of Vladimir Vysotsky, he would have turned 70 this year, a round anniversary!

Clean, cook, sauté...

But what dish to celebrate with, you’ll have to think about it. Various drinks are mentioned in his work systematically and very expressively (“And if vodka wasn’t distilled from sawdust, then what would we get from five bottles?”), but he rarely remembers food, and always in connection with some kind of trouble - “When I praised your dinner, I received two short slaps,” “Then they had fish soup and jellied offal, then they caught the groom and beat him for a long time,” at best, “...he already ate almost all the women and chickens." But here's the thing about these very guts - more than once Vladimir Semenych has this topic slipping through, in the film “The meeting place cannot be changed,” what does Zheglov dream about? “I would like some soup... yes with giblets!” What problems, Gleb Yegorych!

Let's do it now...

We take giblets: hearts and navels - of course, livers - whoever likes them. Go through them with a knife, cut off the fat from the hearts, check whether the hard film has been removed from the navels.
Let's start cooking all this in 2 liters of water, adding peppercorns, 6-7 peas, a couple of bay leaves and a peeled onion. You won’t have to cook it for long, significantly less than meat, the liver is nothing at all - you can throw it in last. Don’t forget to skim off the foam – the broth should be clear. And once it’s cooked, remove the boiled onion and bay leaves from there, no one will eat them anyway.
Well, you already have 200 grams of wide noodles - the complexity is small, you can just buy ready-made ones. Although homemade is, of course, better, and it’s easy to make – one egg, a glass of ice water and as much flour as you need. Knead the dough, roll out the flatbread, cut the noodles - anyone can do it.
We also cut another onion and two carrots into strips in parallel and immediately sauté them in a spoon of vegetable oil. When the giblets are cooked, throw the noodles into the pan, sauté, add salt to taste and cook until the noodles are ready, no more. Once the noodles are ready, add chopped herbs to the soup: dill, parsley and cilantro - whatever you like more, add more. We don’t cook with greens – leave covered for 15 minutes, removing from heat.

...pour...

Before the hot soup, you can also have a glass of the main domestic drink, which is highly revered by the hero of the day - sometimes beyond measure, but why should he remind him of this, you better not forget about the measure yourself. For the purity of the style, it would be better not to import it, but ours, and the name would be simpler, “Moskovskaya” or “Stolichnaya” is best - he rarely saw others.
...and toast!
Clink glasses and make a toast, also from a song familiar to everyone - “Peace to your home!” This soup is just right; it’s cozy, homey, very simple and at the same time very tasty. Zheglov liked it - maybe you’ll like it too.

Ingredients:
In total, for the soup we will need a kilo of giblets, two carrots, two onions, 200 g of noodles, 6-7 black peppercorns, 2-3 bay leaves, a spoonful of butter and salt to taste.