Goose giblets under sauce

tusheny-e-kuriny-e-serdechki-i-pechenkaThe usual products will help you make a delicious dish for an everyday dinner or a festive table. Cook the second course according to this recipe and you will understand how pleasant to taste goose giblets  with vegetables under sauce are.


  • 600 g (1,32 lb) goose giblets
  • 1 carrot
  • 1 parsley root
  • 1 leek
  • 1 bulb onion
  • 1 dill root
  • 8-10 black peppercorns
  • 2-3 bay leaves
  • 1 tsp cider vinegar
  • 1 tbps flour
  • 1/2 tbsp olive oil
  • 1/4 tsp cloves
  • 1 tbsp sugar
  • 1 1/4 glass of prunes


Wash goose giblets, place them in a pan and pour with cold water. Bring water to boil a few times. Skim off the foam. Transfer the giblets on a plate and scald them. Filter the broth and add chopped carrot, parsley, leek, onion, dill, peppercorns and bay leaves. Then put the boiled giblets. Stir the ingredients and boil them over low heat.

Boil the prunes separately. Combine the emerged broth with the meat broth. Next add cider vinegar, flour, oil, cloves, and sugar. Mix the ingredients, bring them to boil. Filter the broth. Place the giblets and prunes on a plate. Pour everything with the prepared broth.

Enjoy your meal!

Do you have a favorite Ukrainian recipe for a boiled goose with vegetables? If so, please let us know in the comments below or write us an e-mail.