With buckwheat and hearts
You will need:
- 2-3 liters of water, depending on the preferred density of the dish;
- 350-400 g of hearts;
- 0.5 cups of buckwheat;
- 350-400 g of potatoes;
- 75-100 g of carrots;
- 75-100 g of onion;
- Spices to taste: salt, pepper, laurel, greens;
- vegetable oil.
Prepare the vegetables, you can cut them any way you like,at least in arbitrary slices. We prepare the hearts in the same way: wash them in cold water, remove films, excess fat, clots from the vessels. If you do not remove the fat, you can use less vegetable oil, but the dish will be more caloric. Cut each heart into rings - it will be more beautiful this way - and fry in a preheated frying pan. The meat is fried for about 5 minutes, then the onion is fried for the same amount of time, then - carrots, it should be sautéed for 1-2 minutes. Put potato sticks in water brought to a boil, boil for about 10 minutes (until half cooked), add meat and vegetable frying, cereals, cook for about 10-15 minutes. Then season with spices, salt, put herbs and let it brew for 20-25 minutes before serving.
The first secret for the original soup
A little secret:Soup with chicken or offal will become surprisingly aromatic if you put a few thin rings of fresh ginger root together with the cereal. They should be removed from the pan before serving. This soup can be cooked with any cereal, pasta, even dumplings and galushki. The flavor will change depending on the cereal. The peculiarity of chicken hearts is that, in fact, after chicken breast, this is the second most important dietary product that a person gets from this farm bird. The calorie content of hearts (unrefined from fat) is only 158.9 kcal, which is 45.9 calories more than in the breast. This does not matter if the hostess is not on a diet, but to get a dietary product, it is enough to simply remove the fat from the "lid" of the heart. Some do not like dishes that use the heart, including chicken, and completely in vain! The bird's heart is rich in microelements and macroelements, vitamins. Being a protein food, it is recommended by nutritionists for people who have recently undergone injuries and operations, after serious illnesses. Also, dishes based on chicken hearts should be included in the diet for anemia, improper functioning of the cardiovascular system, and dysfunction of the nervous system. Dishes from this offal are healthy and nutritious, the main thing is to learn how to cook them deliciously. Soups from this part of the bird carcass and legumes are very tasty - beans, lentils, peas. With small curly pasta and beans You will need:
- 2-3 liters of water;
- 400-500 g of hearts;
- a glass of beans canned or boiled in advance;
- 100 g of pasta;
- 2 stems of leeks;
- 300-400 g of potatoes (3-4 pieces);
- 100-150 g of carrots (1 large or 2 small);
- 300-350 grams of tomato (3-4 pieces).
You will need the following spices:
- laurel - 1 leaf;
- fresh parsley and dill;
- mixture of peppers;
- ground saffron;
- salt to taste.
Prepare the meat: wash and clean.Boil in water for 40-50 minutes, add salt and bay leaf, add finely chopped potatoes and cook for another 5 minutes, then add the fried vegetables: fry finely chopped leeks, add carrots grated on a fine grater, then tomatoes. They can be grated or cut into arbitrary slices. After adding the tomatoes, simmer the whole fried vegetables for 1-2 minutes and add spices: 0.5 teaspoon ground or grated pepper and a little less saffron. Put in a saucepan and bring to a boil, then add the beans. And as soon as it boils, add the pasta, season with fresh herbs and serve.
The second secret for your favorite dish
There are two little secrets to this variety.soup, with the help of which you can make it popular with your family and guests. Boiled hearts should be taken out of the broth and, after cooling, cut into circles - this will make the soup beautiful. If you use not ordinary pasta, but small, shaped pasta or colored pasta - the dish will be much tastier and more interesting. If there are children in the family, such a variation in the everyday diet will delight them. With lentils and Provencal herbs It is even simpler than traditional soups with cereals, but a special original note will be given to it not so much by the lentils themselves, but by the use of aromatic Provencal herbs. You will need:
- 2-3 liters of water;
- 0.5 cups of lentils (red);
- 250-350 g of potatoes;
- 75 g onion;
- 75 g carrots;
- 100 g thin noodles or vermicelli;
- salt to taste;
- Provencal herbs or a handful of dry basil.
Prepare the meat ingredient:wash, cut, remove blood clots and fat. Cook for 30-35 minutes. Then add lentils, after the water boils, add chopped vegetables. If desired, they can be fried, but then the taste of lentils and herbs will not be as bright. Onions can be lightly fried and added at the very end of cooking. Cook the vegetables for another 10 minutes until almost completely cooked and only then add the vermicelli. Cook for another 2-3 minutes, add spices and serve.
The third secret for greater tenderness
For the Slavic mentality, assorted porridges and soupswith a combination of peas and noodles are not very common, however, there are many delicious and original dishes that are unthinkable without a combination of several grains or ingredients. For example, such familiar products as potatoes and noodles can be perfectly replaced with rice. The taste of such a soup will be original and unforgettable-tender. Two options for making soup with chicken hearts from the festive collection For the first option (with cream and champignons) you will need:
- 1.5 liters of chicken broth;
- 350 grams of hearts;
- 300 g of champignons;
- 120 grams of creamy fat;
- root of parsley;
- a glass of frozen or canned peas;
- 75 g carrots and onions;
- 2 tablespoons of flour;
- 2 tablespoons of melted butter;
- by the chopping of ground black pepper and coriander;
- salt to taste.
Cut the prepared meat into equal parts.(can be cut in half or into circles), cut the onion into small cubes, chop the white root, grate the carrots, cut the mushrooms into small slices. Heat the oil in a frying pan and fry the ingredients in the following order at five-minute intervals: onion, carrot, parsley, mushrooms. In another frying pan, fry the flour and coriander mixture until golden brown, then pour in half a glass of broth and bring to a boil. Pour in the cream, bring to a boil again, remove from heat. Boil the rest of the broth, put in the chicken hearts, and cook for 25-30 minutes, then add the fried vegetables, peas and sauce. When almost boiling, remove from heat. This dish should be served hot. The second hot option for a festive table You will need:
- 500 g of chicken hearts;
- 300 g of potatoes;
- 1 fused cheese;
- 1 sweet pepper;
- 1 carrot;
- 1 onion;
- 1 tomato;
- dry herbs or fresh herbs.
We wash and prepare the hearts, cook for 2liters of water for 40-50 minutes. Cut the potatoes into small slices, put them in the boiling broth with the meat, cook for about 7-8 minutes. Finely chop the onion and grate the carrots, tomato and processed cheese, cut the sweet pepper into strips and put it in the broth with the potatoes and meat. Cook for another 10-15 minutes. If the spices are dry (dill, basil, parsley), they should be added 2 minutes before the end of cooking, fresh herbs should be thrown into the pan as soon as the gas is turned off. Like all the previous options, it should be served hot.
