In the bad old days when we couldn’t buy anything in Poland, giblets were often the ingredients of dishes. In my family we ate stew from chicken stomachs or chicken hearts. Then we lost our taste for this kind of dish, only for it to reappear thanks to some recipes from my mother-in-law. I would like to share one of them with you.

Lentils are a fine, but undervalued ingredient of thick soup. If we add vegetables, herbs and slices of sausages we get a traditional German dish. Thick lentil soup is great for winter dinners. If we would like to prepare the soup according to the German recipe, we should add vinegar. I prefer it without vinegar.