Kraasesuppe (Giblet Soup)

This giblet soup is typically Danish, and is prepared as follows :

1. Clean the giblets thoroughly and put in a saucepan with enough cold water to cover.
2. Season with salt.
3. Bring garadually to the boil, skim and simmer for 30 minutes, then add 2 or 3 sliced carrots, 1 or 2 sticks of celery, 1 or 2 leeks, 2 or 3 sliced apples, a few prunes previously soaked.
4. Simmer till the vegetables and fruit are quite tender, add a little sugar and vinegar and serve with FLOUR DUMPLINGS.

This giblet soup is typically Danish, and is prepared as follows :

1. Clean the giblets thoroughly and put in a saucepan with enough cold water to cover.
2. Season with salt.
3. Bring garadually to the boil, skim and simmer for 30 minutes, then add 2 or 3 sliced carrots, 1 or 2 sticks of celery, 1 or 2 leeks, 2 or 3 sliced apples, a few prunes previously soaked.
4. Simmer till the vegetables and fruit are quite tender, add a little sugar and vinegar and serve with FLOUR DUMPLINGS.