Instructions: Irina Zaytseva says no one in her family likes to eat chicken liver or gizzard so she discards them, along with the neck, after cooking. But if you wish, you could chop them and return them to the soup before serving. In Russia, this soup would be made with sorrel.

Serves 4

Giblets and neck from 1 chicken
1 bunch spinach, including stems, cut into 1 inch ribbons 1 bunch green onions, green part only, chopped 1 tablespoon chopped fresh dill OR 1 teaspoon dried, if desired 1 egg
Salt and pepper to taste
Sour cream, for serving

Place giblets in a medium saucepan with 4-6 cups cold water. Bring to a boil. Boil 10 minutes. Add spinach; boil 5 minutes more. Add green onions and dill, if using, and boil 5 minutes more. Remove giblets and neck.

Break egg into a cup and mix well to blend yolk and white thoroughly. Pour egg into boiling soup a little at a time while stirring very rapidly. This creates a fine net of egg strands throughout the soup. Taste and add salt and pepper. Serve hot, topping each bowl with 1 tablespoon sour cream. Irina Zaytseva

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