Giblet Soup

• 2 qts/2 l water
• 1 qt/1 l sauerkraut juice
• giblets and wings from one hen/turkey/goose or mixed
• 1 carrot
• 1 parsley root
• 1 big onion
• 1/2 celery root
• chopped parsley and dill
• salt

Boil the giblets and wings. Remove foam and add salt. Add the finely chopped vegetables. When the meat is tender, add the sauerkraut juice that was boiled separately, the parsley and dill and let boil for a few more minutes.