Piglet Giblet Soup

The piglet giblets are cleaned and cut into cubes (just like the chicken giblets for the ragout soup). The finely chopped onion is browned in 50 g of fat, paprika is sprinkled on top and the properly washed piglet giblets are added. Season with salt, ground pepper and bay leaf spices and cook in a covered saucepan, stirring occasionally, until almost tender. Then add as much water as you want to cook the soup and bring to a boil. Prepare a light brown roux from flour and fat, add it to the soup and cook the meat until soft. Before serving, season with lemon juice and stir in sour cream.

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