👨‍🍳 조리법

1. 1

   Heat the oil or fat in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the cubed meat and brown it well on all sides. Remove the meat and set aside.

2. 2

   In the same pot, add the chopped onions and sauté until softened and lightly golden. Add the diced carrots and cook for another 5-7 minutes.

3. 3

   Add the offal (liver, heart, lungs) to the pot with the onions and carrots. Cook for about 10-15 minutes, stirring frequently, until the offal is browned and some of its liquid has evaporated.

4. 4

   Return the browned meat to the pot. Add the minced garlic, salt, pepper, and bay leaves. Pour in the broth, ensuring all ingredients are submerged.

   💡 전문가 팁: If you don't have broth, water can be used, but broth will add more depth of flavor.
5. 5

   Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour, or until the meat and offal are very tender.

6. 6

   Taste and adjust seasoning if necessary. Remove the bay leaves before serving.

   💡 전문가 팁: The soup should be rich and flavorful. If it's too thin, you can simmer it uncovered for a bit longer to reduce.
7. 7

   Ladle the hot soup into bowls and garnish generously with fresh chopped dill or parsley.

   💡 전문가 팁: Serve with fresh bread or flatbread.