With buckwheat and hearts
It will take:
- 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 vegetables, cut as you like,though arbitrary slices. He also prepares hearts: mine in cold water, remove films, excess fat, clots from the vessels. If you do not remove fat, you can use less vegetable oil, but the dish will be more caloric. Each heart is cut into rings - so it will be more beautiful - and fry in a heated frying pan. The meat is fried for about 5 minutes, then the same amount of time is roasted onions, followed by carrots, it should be passed for 1-2 minutes. In boiled water put the potato brusochki, boil for about 10 minutes (half cooked), add meat and vegetable sauce, grits, cook for about 10-15 minutes. Then season with spices, salt, put greens and let us brew for 20-25 minutes before serving. 
The first secret for the original soup
A little secret: soup with chicken or with offal will become surprisingly fragrant if, together with the groats put a few thin rings of fresh ginger root. Before serving, they should be removed from the pan. Such soup can be cooked with any groats, pasta, even dumplings and dumplings. Depending on the cereal, the taste will change. The peculiarity of chicken hearts is that, in fact, after the chicken breast is the second most important dietary product that a person receives from this farming bird. Caloric content of hearts (untreated from fat) is only 158.9 kcal, which is 45.9 calories more than in the breast. It does not matter if the hostess does not sit 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 trace elements and macro-elements, vitamins. As protein food, it is recommended by nutritionists to people who have recently undergone trauma and surgery after severe illnesses. Also, dishes based on chicken hearts should be introduced into the diet in case of anemia, malfunction of the cardiovascular system, and in violation of the functions of the nervous system. Dishes from this by-product are useful and nutritious, most importantly, they will learn to cook them deliciously. Very tasty soups from this part of the bird carcass and beans - beans, lentils, peas. With figured fine 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).
From spices you will need:
- laurel - 1 sheet;
- fresh parsley and dill;
- mixture of peppers;
- ground saffron;
- salt to taste.
Prepare meat: wash, clean. Boil in water for 40-50 minutes, add salt and add laurel, add small cut potatoes and cook for another 5 minutes, then add roast: fry the finely chopped leeks, add carrots to them, grate it on a medium grated, then - tomatoes. They can be rubbed or cut into random slices. Add the tomatoes, fry the whole roast for 1-2 minutes and add spices: 0.5 teaspoon ground or grated pepper and slightly less saffron. Put into a saucepan and allow to boil, after which add the beans. And as soon as it boils, add macaroni, fill with fresh herbs and serve. 
The second secret for your favorite dish
There are two small secretions in this speciessoup, through which you can make it popular with household members and guests. Boiled hearts should be pulled out of the broth and chilled, cut into circles - so the soup will become beautiful. If you use not ordinary pasta, but a figured small paste or pasta colored - the dish will become much tastier and more interesting. If the family has children, such a variation in the ordinary diet will delight them. With lentils and Provence herbs, It is even simpler than traditional soups with cereals, but it will not be so much lentil itself that will give it a special original note, but rather the use of fragrant Provencal herbs. Required:
- 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.
Preparing the meat ingredient: wash, cut, remove blood clots and fat. We cook for 30-35 minutes. Then we put the lentils, after the water boils, we add the chopped vegetables. If you want, you can fry them, but then there will not be such a vivid taste of lentils and herbs. Onions can be lightly fried and put at the very end of the cooking. Vegetables cook for another 10 minutes almost to the full preparedness and only after that we add vermicelli. Cook for another 2-3 minutes, add spices and serve. 
The third secret for greater tenderness
For the Slavic mentality, porridge-platters and soups withthe combination of peas and noodles is not very familiar, however, there are many delicious and original dishes that are inconceivable without the combination of several cereals or ingredients. For example, such familiar products, like potatoes and vermicelli, can be perfectly replaced with rice. The taste of this soup will be original and unforgettably 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.
Prepared meat cut into equal parts(in half or in circles), cut the onion into small cubes, cut the white root, grate the carrots, cut the mushrooms into small slices. In a frying pan heat the oil and at intervals of five minutes fry the products in the following order: onions, carrots, parsley, mushrooms. In another pan, fry the mixture of flour and coriander until golden, then pour half a cup of broth and bring to a boil. Pour the cream, bring again to a boil, remove from heat. Boil the rest of the broth, put the chicken hearts, and cook for 25-30 minutes, then add vegetable fry, peas and sauce. Bring to near a boil, remove from heat. This dish should be served hot on the table. The second option is hot for a festive feast It will be required:
- 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.
Hearts are washed and prepared, cooked in 2liters of water 40-50 minutes. Cut potatoes in small slices, put in boiling broth to meat, cook for about 7-8 minutes. Finely chop the onion and rub the medium-sized carrots, tomato and melted cheese, chop the sweet pepper and put it into the broth with potatoes and meat. Cook for another 10-15 minutes. If the spices are dry (dill, basil, parsley), put them 2 minutes before the end of cooking, fresh greens should be thrown into the pan as soon as the gas is turned off. Like all the previous options, you should serve hot.
