How to cook pork heart salad. Salad with pork heart recipes

03.03.2020 Preparations for the winter

With raisins. All the proposed recipes are very easy to prepare, they do not require expensive or hard-to-find ingredients, and the result will not leave your household indifferent.

Cookies in 5 minutes

Perhaps every housewife has similar quick and easy-to-cook recipes in stock. They, as a rule, are resorted to when you really want something tasty for tea, or the guests are already on the doorstep, and there is no time to go to the store or you don’t want to fiddle with the dough for a long time.

Ingredients

Cookies with raisins, the recipe of which we offer you, is prepared from the simplest products. So, you will need one and a half glasses of flour, an egg, butter - 100 grams, four tablespoons of sugar and one - baking powder, a bag of vanillin. For the filling, we need a handful of raisins. We also need a little cinnamon and sugar for sprinkling. Please note that if you want the cookies to be softer, then the amount of flour can be reduced to one glass. Also, if you do not have butter, it is quite possible to replace it with margarine. As for the filling, raisins can be replaced or supplemented with nuts, seeds or any dried fruit.

Instruction

The butter should be removed from the refrigerator in advance so that it softens at room temperature. However, if you are in a hurry, you can speed up this process using a microwave or stove.

Then add sugar to the butter and mix. Add vanillin. Enter the beaten egg. We mix everything until a homogeneous consistency. Then add flour and a teaspoon of baking powder. Mix again. As a result, we get a soft and slightly sticky dough. We fall asleep raisins and mix it with the dough.

We spread the resulting mass on the table. Add some flour and knead the dough with your hands. We divide it into several small parts, from which we roll the balls. In a small bowl, combine cinnamon and sugar. Roll the resulting dough balls.

If you are in a hurry, then do not forget to turn on the oven in advance. Put the finished dough balls on a baking sheet. We send our future cookies with raisins to bake at a temperature of 220 degrees for about ten minutes. Please note that you should not wait until the culinary products are heavily browned. Once the cookies are golden, take them out of the oven. That's all! A simple, delicious and quick dessert is ready! You can sit down to drink tea with fragrant and delicate pastries. Bon Appetit!

with raisins

We bring to your attention another easy-to-cook recipe for baking. If you want to treat yourself and your family to this dessert, then you will need the following ingredients: 85 grams of butter, 230 grams of sugar, 2 eggs, a bag of vanilla, a glass of Hercules, 180 grams of flour, 200 grams of raisins, a pinch of salt and 1, 5 teaspoons of baking powder for dough.

Cooking process

Combine pre-softened butter with sugar. We mix. The easiest way to do this is with a mixer. Add eggs and vanilla, mix again. Add flour, Hercules, baking powder and salt. Mix well. Add raisin ingredient. Mix again.

Line a baking sheet with baking paper. We form the future cookies from the dough. Lay it out on a baking sheet. We send our future delicacy for a quarter of an hour to the oven, heated to 180 degrees. Once the cookies are golden brown, you can take them out. Delicious and fragrant dessert is ready! It cools down very quickly. You just have time to make tea!

Biscotti

Those who have tried this dessert claim that it never gets boring. Biscotti, or cookies with nuts and raisins, has a rich and sophisticated taste. Even an inexperienced hostess can cook it.

The recipe for this delicacy involves the use of ingredients from the following list: 2 eggs, half a glass of sugar, two glasses of flour, half a teaspoon of soda, a pinch of salt, a tablespoon of honey, walnuts and raisins - one glass each, zest from one orange. Also, if desired, you can add prunes (half a glass).

Since cookie dough is made quickly, it makes sense to immediately turn on the oven to 180 degrees. While it is heating, mix sugar and eggs. Add honey, flour, a pinch of salt and soda (no need to quench). Grind orange zest. You can do this in a blender or on a grater. Pour the zest and raisins with boiling water and leave it for a few minutes. After that, we send them to the dough. We also add nuts and other toppings of your choice. We mix. We should get a thick and sticky dough. We divide it into four parts, from which we form long sausages. We spread them on a baking sheet and bake in a preheated oven until cooked (about half an hour). Now it remains to slightly cool the resulting sausages and cut them into slices. That's all! You can sit down to drink tea with these original and delicious cookies. Bon Appetit!

All the recipes that have been handed down in handwritten books from generation to generation have come down to our time. But as time goes by, the demands of society change. Because tastes and preferences change. We have a great opportunity to try to create our own unique salad, dream up its original design.

In the provided huge variety of salads, you can find any composition: dietary or high-calorie, light or satisfying, festive or everyday. Salad from the heart can also be attributed to hearty. Few people know, but beef heart is almost as good as beef in its nutritional value. Some vitamin positions are even higher (iron and B vitamins). The salad itself is not difficult to prepare, but it takes a lot of time to prepare the ingredients, in particular the heart, which is cooked for about two hours. But all efforts are justified, because the dish turns out to be hearty and very tasty.

Before cooking, the heart must be washed and cut in half. Remove all fat, film and blood vessels. The heart is boiled for 1.5 - 2 hours. Every 30 minutes you need to change the water.

How to cook heart salad - 15 varieties

Classic heart salad - with eggs, pork heart and pickled onions

The classic heart salad is very easy to prepare, and the ingredients are always at hand. Of course, the process of boiling the heart will take a long time. Basically, the housewives boil it in advance. Then the salad can be made very quickly.

Ingredients:

Pork heart 300 g
Egg 3 pcs
Onion 1 pc
Sugar 2 tbsp
Vinegar 9% 2 tbsp
Sour cream 1 tbsp
Mayonnaise 1 tbsp

Cooking:

Wash your heart well. Remove fat, clots and film. Boil for 2 hours, changing the water every 30 minutes. Hard boil eggs, grate. Cut the onion into half rings and marinate for 5 minutes. Marinade: boiling water to cover the whole onion, sugar and vinegar 2 tablespoons each, salt. After the heart has cooled, cut into thin strips. Add pickled onions and eggs to the heart. Mix mayonnaise with sour cream and dress the salad. Salt, pepper.

Salad from the heart - with garlic and mayonnaise

Salad from the heart with garlic is quite simple and not expensive. Minimum ingredients and maximum taste. Of course, the salad is more suitable for garlic lovers, but it will always come in handy both for a holiday and for everyday dinner.

Ingredients:

Pork heart 1pc (2-3 kg)
Garlic 1 clove
Mayonnaise
Greenery

Cooking:

Pork heart mode into 4 parts. We wash well from blood clots. We remove the film, fat and membranes. Let it boil for 2-2.5 hours. Salt the water to taste.

If you cook the heart in a pressure cooker, it will take half the time (1.5 hours).

After the heart is cooked, it must be cooled and cut into small strips. Grind the herbs and garlic and season the heart. Salt, pepper to taste.

Salad from the heart - with pickled cucumbers and green peas

Salad from the heart with pickled cucumbers has a piquant taste. The preparation of such a salad does not take much time, but nevertheless, so that it is better saturated, it is prepared in advance and put in the refrigerator for 30 minutes.

Ingredients:

Beef heart 700 g
Green peas 1 b
Pickled cucumber 4 pcs
Vinegar 9% 2 tbsp
Onion 2 pcs
Mayonnaise

Cooking:

Boil the heart in salted water (1.5-2 hours), having prepared it in advance - cut off the fatty part, remove the vessels and film. After the heart has cooled, it is necessary to cut it into small sticks. We cut the onion arbitrarily, but thinly, and marinate in boiling water with the addition of 2 tablespoons of vinegar 9% (10-15 minutes). Cut the pickled cucumbers into small cubes, add the heart, peas and pickled onions. Season with mayonnaise, salt, pepper.

Salad from the heart - with pickled onion and apple

Turkey heart salad is ideal for those who like to experiment and of course, do not forget that the bird is low in calories. This salad option is suitable for those who play sports or are prone to stress.

Ingredients:

Turkey heart 350 gr
Apple 1 pc
Carrot 1 pc
Onion 1 pc
Celery 250 gr
Mayonnaise

Cooking:

Boil turkey hearts in salted water for 20 minutes, from the moment of boiling. Cut the onion into half rings, grate the carrots on a coarse grater. We spread the vegetables in a pan and fry in vegetable oil until soft. Cut the hearts into small strips. Peel the celeriac and grate it on a large grater. Repeat the procedure with the apple. Mix the heart, roasted onions and carrots, celery and apple. We season with mayonnaise.

Salad from the heart - with hard cheese and fresh cucumbers

Heart salad with cheese perfectly complements both a hot main course and can stand out with its originality from the mass of other salads on the festive table. The salad is very satisfying and quite high-calorie.

Ingredients:

Pork heart 1 pc
Eggs 5 pcs
Fresh cucumber 2 pcs
Hard cheese 100 g
Garlic 2 cloves
Lemon juice 0.5 tbsp.
Mustard
Greenery
Grapes (for decoration)
Mayonnaise

Cooking:

The heart must be cut into four parts and cleaned of films, fat and blood vessels. Boil 2 hours. Cut the heart into strips. We also cut eggs and fresh cucumbers. Onions in thin strips. We rub the cheese on a large grater. Chop the garlic and herbs. We mix all the ingredients: heart, eggs, cucumbers, cheese, onions, garlic and herbs. Sprinkle the salad with lemon juice. For spiciness, add mustard. Season with mayonnaise and decorate the prepared salad with grapes.

Heart salad with raisins has an interesting combination of sweet and sour tastes. For the holidays, we often opt for light salads - this salad will not be an exception, rather, on the contrary, a wonderful addition to the festive menu.

Ingredients:

Beef heart 250 g
Raisins 50 g
Onion 1 pc
Mayonnaise
Vegetable oil

Cooking:

Thoroughly wash, clean, then boil the beef heart in salted water. We cool and the regime of small straws. Soak the raisins in boiling water for 15 minutes, squeeze out excess moisture and add to the heart. Cut the onion into half rings and fry until golden brown in vegetable oil. Add the onion to the rest of the ingredients, season with mayonnaise and mix thoroughly. Salt, pepper to taste.

Salad from the heart - with fried mushrooms and green peas

Heart salad with mushrooms is easy to prepare, and the ingredients can always be found in any refrigerator. Of course, the process of boiling the heart takes a long time, so it is better to boil the heart in advance. Then the preparation of an exquisite salad from the heart with mushrooms will be very fast. You can complement the taste of the salad by adding prunes. This ingredient will make it more tender.

Ingredients:

Pork heart 1 pc
Canned peas 200 g
Fresh champignon mushrooms 200 g
Onion 2 pcs
Mayonnaise

Cooking:

The heart must be boiled in salted water for 2 hours. After the first boil, boil for 5 minutes and change the water. When the heart has cooled, cut it into strips. Cut the mushrooms into slices, onion into half rings and fry in vegetable oil until tender. Separately, cut another onion and fry it too. We mix all the ingredients: heart, mushrooms, canned peas and fried onions. Add mayonnaise, salt, pepper.

Salad from the heart - with sausage and vegetables

Salad from the heart with sausage beckons with its ease of preparation. Having prepared this salad once, you will definitely return to this recipe again and again. Smoked flavor combined with fresh vegetables will decorate any summer holiday.

Ingredients:

Pork heart 500g
Canned peas 300g
Smoked sausage 200g
Egg 5 pcs
Fresh cucumber 1 pc
Fresh tomato 1 pc
Mayonnaise
Greenery

Cooking:

We wash the pork heart well in running water. Cook in salted water for 1.5-2 hours. After the heart has been cooked, it must be cleaned of veins, films and fat. Cut the heart into small pieces. Hard boil chicken eggs. Mode them with cubes. We also cut fresh tomatoes, cucumbers and smoked sausage. Mix the heart, canned peas, sausage, eggs, cucumbers and tomatoes and season with mayonnaise. Salt and pepper to your liking.

Salad from the heart - with onions and carrots

Salad from the heart with carrots has a delicate texture, we can say that the salad melts in your mouth. Another plus of this dish is that the heart in this salad is very similar to beef tongue. Interesting and delicious, definitely worth a try.

Ingredients:

Beef heart 500 g
Eggs 5 pcs
Onion 1 pc
Carrots 1-2 pcs
Mayonnaise
Vegetable oil for frying

Cooking:

We cleanse the heart of everything superfluous (blood clots, film and fat). Boil the heart in salted water, add bay leaf and black allspice peas. Onion mode in half rings, carrots in thin strips. Fry vegetables in vegetable oil until tender. Boil the eggs and cut into strips. All ingredients must be salted, peppered and mixed thoroughly. Season the heart, eggs and roasted vegetables with mayonnaise.

Salad from the heart - with prunes and pine nuts

Salad from the heart with prunes simply must be on the festive table. This salad has a delicate, sweetish taste, and crispy pine nuts will add a unique note.

Ingredients:

Beef heart 300 g
Prunes 200 g
Pine nuts 50 g
Onion 1 pc
Mayonnaise
Vegetable oil

Cooking:

Cut the beef heart into 4 parts. We remove all unnecessary. We lay down in salted water and cook for 2 hours. During cooking, you need to change the water four times for the heart. Onion mode in half rings and fry until cooked on the vegetable. Pine nuts are also fried so that they are browned.

Nuts burn very quickly, so they need to be stirred all the time.

Pour prunes with boiling water for 30 minutes. Then place in a colander and let excess moisture drain. Cut all ingredients into strips. We mix our salad: tongue, onion roast, pine nuts, prunes and heart. Salt, pepper and season with mayonnaise.

Salad from the heart - with apple and garlic

Apple heart salad has an interesting combination of tender, bitter cheese and sweet and sour apple. The mild taste of the heart serves as the final note of this salad. All the ingredients are perfectly combined with each other, and cooking does not take much time. This salad is layered, so after cooking it needs some time to soak.

Ingredients:

Beef heart 1 pc
Carrot 1 pc
Onion 1 pc
Eggs 3 pcs
Apple 1 pc
Hard cheese 200 g
Garlic 3 cloves
Mayonnaise
Sour cream
Vinegar 9%
Sugar

Cooking:

Rinse the heart well to clean from veins, films and blood vessels. Boil for 2 hours, changing the water periodically so that the broth remains clear. Cut the onion into half rings, pour boiling water and leave for 10 minutes. Then we squeeze it and put it on a plate, pour vinegar, salt, pepper, add sugar, mix well and leave to marinate. Boil eggs and grate on a coarse grater. Three carrots on a grater, then stew until soft in vegetable oil. Grate the cheese on a large grater. We peel the apple and also rub it. The heart can be cut or you can also use a grater.

Making the sauce: mix mayonnaise with sour cream and add chopped garlic

Lay out the salad in layers.

The first layer of the heart is moving the sauce.
The second is pickled onions, stewed carrots, sauce on top.
Then come egg whites and cheese. Sauce again.
And the last ones are apples.

In the same order, repeat all the layers of lettuce. Leave the yolks for the final part. Lubricate the salad with dressing, grabbing the sides. Decorate with yolks.

If you have a heart left, you can make a delicious sandwich pate out of it. In a blender we combine the heart, butter, garlic, a little broth, in which the heart was believed, salt and pepper. Grind to the consistency of a paste.

Heart salad with dandelion leaves belongs to the type of mega vitamin salads. And here is the proof, dandelion leaves contain: B vitamins, sodium, potassium, iron, magnesium, aluminum, manganese, copper, calcium, and also vitamins A, C, F. And these are not all the beneficial properties of these miraculous leaves. Since ancient times, dandelion has been considered a choleretic, analgesic and anti-inflammatory agent. It is not for nothing that the second name of the dandelion is “the elixir of life”.

Dandelion leaves are only suitable for young, spring. So that the leaves certainly do not taste bitter, they must be set for 20 minutes in salted water.

Ingredients:

Beef heart 250 g
Dandelion leaves 50-100 g
Onion 1/2 piece
Walnut 10 pcs
Cranberry juice 1 tbsp.
Vegetable oil 1 tbsp.

Cooking:

The heart must be boiled in salted water (2 hours), then cooled and cut into strips, previously cleaned of all veins, vessels and fatty layers. Roast walnuts in a pan and chop a little. Onion cut into half rings. Randomly tear the dandelion leaves with your hands. Mix everything and season with sauce. To prepare the sauce, you need to mix cranberry juice and vegetable oil.

Salad from the heart with corn under the original name "Izba" will be an excellent hearty and fresh addition to the festive menu. In this salad, many ingredients are combined into a wonderful tandem, so as not to leave anyone who has tasted indifferent.

Ingredients:

Pork heart 1 pc
Onion 2 pcs
Carrot 2 pcs
Fresh mushrooms 200 g
Hard cheese 100 g
Egg 2 pcs
Fresh tomato 1 pc
Mayonnaise
lettuce leaves
Salted straws for decoration

Cooking:

Boil the heart in salted water for 2 hours. Change the water every 30 minutes to keep the broth clear. After we clean and cut into strips. Onion mode in half rings and pickle. Marinade for onions: 1 teaspoon of sugar and salt, 1 tablespoon of vinegar, pour boiling water. Marinate the onion for about 30 minutes. Three carrots on a grater and fry in vegetable oil, in the process add curry and salt. Saute mushrooms with onions until tender. Mix all the ingredients: heart, fried mushrooms, fried carrots and corn. We season with mayonnaise. Put lettuce leaves on a dish and form a house out of lettuce. Next, three cheese on a fine grater, sprinkle the top of the salad and go directly to the formation of the house. We lay out a rustic log roof from straws. Fly agaric can be made from an egg and a tomato.

Salad from the heart - with fennel and pears

A wonderful heart salad with fennel simply beckons with its aroma, because fennel is used not only as one of the ingredients, but also gives the salad a special sweet smell.

Remember that fennel has a short shelf life of three to five days in the refrigerator. It is very important when choosing to pay attention to fennel leaves - they should be bright green, and the stems should be elastic.

Ingredients:

Beef heart. 1 PC
Pears 5 pcs
Fennel 500 g
Walnuts 50 g
Olive oil
Vinegar
Mustard 1 tbsp
lettuce leaves

Cooking:

Boil the heart for two hours. After cooling and cut into strips. Pears cut into thin sticks. For salad pears, you need to choose sweet and juicy. Separate the green part of the fennel from the white onion. The green part can be used as a spice for soup. We need the white part, which we cut arbitrarily. We tear lettuce leaves with our hands. Prepare dressing: Combine olive oil, mustard, salt and pepper. Beat well with a whisk so that there are no lumps. We mix all the ingredients: heart, lettuce, walnuts, fennel and pears. Pour in the sauce and stir.

Salad from the heart - with Korean-style carrots and pickled onions

There are several options for making salads from the heart. The taste of this salad is quite spicy, since it uses Korean carrots. You can add eggs to the dish if you wish.

Ingredients:

Beef heart 1pc
Carrots in Korean 200 g
Onion 2 pcs
Vinegar
Greenery
Mayonnaise

Cooking:

The heart must be washed well and cut into several parts. Remove all unnecessary. Boil 4-5 hours. Cut the onion into strips and marinate in vinegar for 20-30 minutes. Cut the cooled boiled heart into thin bars. Carrot cut into Korean - it should not be too long. We mix pieces of heart, carrots in Korean and pickled onions. Mix well. We season with mayonnaise. We decorate the salad with crumbled egg yolk, Korean carrots and parsley.

Detailed description: salad with pork heart recipes from the chef for gourmets and housewives from various sources.

The pork heart is composed entirely of muscle and contains no fat. Therefore, nutritionists recommend using it to people who follow a dietary diet and lead a healthy lifestyle. Many gourmets agree that it is best to cook a salad from a pork heart. We offer you to cook delicious snacks according to the best recipes.

Pork heart salad with pickled onions

An economical salad that requires a minimum of products to prepare. It cooks very quickly and is suitable for daily use.

Ingredients:

pork heart - 550 g;
vinegar - 100 ml;
onions - 2 pcs.;
salt - 2 teaspoons;
sugar - 6 teaspoons;
ground black pepper - 0.5 tsp;
green peas - a can, canned;
water - 200 ml;
mayonnaise - 160 ml;
sugar - 4 teaspoons.

Cooking:

Salt water and sprinkle with ground pepper. Place the heart. When the by-product becomes soft, drain the liquid and cool.
Onions will be needed in thin half rings. Sweeten. Sprinkle with salt and pour over the vinegar. Mix. Pour in water and set aside for an hour.
Cut offal into thin strips. Drain the liquid from the onion and mix with the heart. Drain the marinade from the peas and add to the salad.
Sprinkle with salt and pepper as needed. Pour mayonnaise. Mix. Leave for half an hour.

With pickles

Pig's heart is a versatile product that pairs perfectly with many foods, and pickles are no exception. The main thing is to choose high-quality products for cooking.

When buying an offal, pay attention to the color - this is the main indicator of freshness. The heart should be elastic with a dark red color without plaque and spots.

Ingredients:

salt;
pork heart - 1 pc.;
sugar - 0.2 tsp;
pickled cucumber - 1 pc.;
onion - 1 pc.;
table vinegar - 1 tbsp. a spoon;
mayonnaise;
egg - 2 pcs.

Cooking:

Boil offal in brackish water. Cook for at least two hours. In the process, use a spoon to remove the foam that forms on the surface.
Drain the liquid and cool offal. Remove films, fat, blood vessels and rigid tubes. Grind. For cooking, cubes or straws are suitable.
Chop the onion. Sprinkle the resulting half rings with sugar. Salt and pour vinegar. Stir and set aside for a quarter of an hour.
Peel the boiled eggs and cut into cubes. If the cucumber has a thick skin, then it must be cut off. Vegetable cut into cubes.
Send eggs, cucumber and onion to the heart, from which the marinade was drained in advance. Pour mayonnaise. Salt and mix. To make the pork heart appetizer with pickles tastier, we recommend keeping it in the refrigerator for an hour.

With Korean carrot

A salad that will charm housewives with ease of preparation, and men with taste and satiety.

Composition of components:

pork heart - 320 g;
mayonnaise - 2 tbsp. spoons;
onion - 1 pc.;
salt;
Korean carrot - 120 g;
hard cheese - 160 g.

Cooking:

Cook by-product. Cool and cut. It will be tastier if you get straws. Add Korean carrots.
Grate cheese using a grater. Chop the onion, you should get rings. Mix with offal. Pour in mayonnaise, salt and mix.

Appetizer of pork heart with mushrooms

An appetizer suitable for connoisseurs of mushroom dishes. Prepares quickly and is perfect for the holiday.

Ingredients:

carrot;
salt;
greenery;
pork heart - 430 g;
champignons - 170 g;
walnuts;
black pepper;
olive oil;
pickled cucumbers - 2 pcs.;
pepper - 3 peas;
cheese - 60 g;
lavrushka;
mayonnaise.

Cooking:

It will take about three hours to boil the offal. Cool the finished product and grind.
Cut mushrooms. Place in a pan, fry until golden brown. Cool down.
Carrots will be required in slices, onions in cubes. Place in a frying pan, add oil and fry.
Slice cucumbers and cheese.
Mix all products, salt. Sprinkle with pepper. Add parsley and peppercorns. Pour in mayonnaise and mix.

With mushrooms and cheese

Pork heart has long been appreciated in cooking. This truly versatile product pairs with just about every ingredient. Mushrooms give the appetizer an amazing flavor and harmoniously add offal.

Ingredients:

pickled cucumbers - 4 pcs.;
cheese - 75 g;
greenery;
canned champignons - a jar;
egg - 5 pcs. boiled;
boiled pork heart - 550 g;
green peas - 0.5 canned cans;
mayonnaise.

Cooking:

Cut the offal into strips and place on a dish. Salt and coat with mayonnaise.
Put the mushrooms in the next layer and sprinkle with chopped eggs. Spread with mayonnaise.
Sprinkle with peas and lay out a layer of grated cheese. Decorate with greenery.

Unusual recipe with pigtail cheese

The appetizer, original in taste, will win you over from the first second, and you will want to cook it again and again. With this dish you will surprise your guests who will appreciate your culinary talent.

Ingredients:

mustard - 1.5 teaspoons;
mayonnaise;
pork heart - 850 g;
lettuce leaves;
cheese "pigtail" - 260 g;
salt;
egg - 2 pcs. boiled.

Cooking:

Boil offal in brackish water. Slice. The shape will need a straw.
Divide smoked cheese into fibers and chop. Mix with heart.
Pour in mayonnaise. Place mustard. Stir and leave for a quarter of an hour.
Arrange the lettuce leaves on a platter and arrange the lettuce in a nest shape. Make a well in the center and pour some mayonnaise.
Cut the eggs into slices. Wrap each with a lettuce leaf and place in a recess.

Delicious pork heart salad with prunes

Snacks will help diversify the diet. With a high nutritional value, it can serve as a main dish. The originality of the dish is given by the sweetness of dried fruits, which are ideally combined with offal.

Ingredients:

pepper;
lemon juice - 2 tbsp. spoons;
salad onion - 1 pc.;
tomato - 3 pcs.;
salt;
olive oil;
pork heart - 550 g;
greenery;
prunes - 120 g.

Cooking:

Cook by-product. Cool and grind. Straw needed.
Chop the onion. Cut the tomatoes into large pieces. Chop greens. Cut dried fruits.
Mix food. Pour in oil. Sprinkle with pepper. Pour in lemon juice. Mix.

The weight of such an offal as a pork heart reaches 0.5 kilograms. It differs in a rich red color, and consists entirely of muscles. Accordingly, there is a lot of protein, amino acids in the heart, and it has nutritional qualities opposite to pork meat. The shelf life of the offal in frozen form reaches 4 months. It can be cooked as a whole and cut into pieces.

Most types of offal and the pork heart also have a specific taste and pleasant aroma. If we take a beef heart for comparison, then a pork heart, in contrast, is more tender, although not to the same extent as chicken. It is boiled, baked, stewed and fried. Often, using a pig's heart, they prepare original salads, and especially, since in New Year's salads it goes well with other products. also cannot do without the presence of salad dishes on the table, which include this offal.

Residents of Lithuania and Poland are engaged in cooking gravy for dishes from pork hearts. They used to stew it with herbs in the Czech Republic, and in Germany they make meatloaf from the heart by means of stuffing. However, the most common dish from the heart is Hungarian goulash. This offal is used for purpose and sausages.

The secret to properly preparing the heart lies in observing the required amount of time for boiling. Usually, this process takes an hour and a half. It is important to change the water for cooking every half hour.

kilogram serving of pork heart,
a couple of carrots
bulb,
200 g processed cheese fatty varieties,
a spoonful of tomato paste
a spoonful of wheat flour
55 g sunflower oil,
pepper,
bay leaf and
salt.

We are engaged in cooking a dish using a pork or beef heart, which I wash well, remove the films and chop into pieces. We put it in hot oil and fry the heart in pieces. The onion is finely chopped and grated. The mass should be poured to the cut pieces of the heart, and after frying for some time, salt, pepper and add a spoonful of wheat flour in order to achieve a thick consistency. Tomato paste is added to everything and the mass is mixed.

Thus prepared, the heart is laid out together with the mixture in which it was prepared, in a goose or a saucepan and filled with water, but not completely covering it. Add bay leaf. In order to start extinguishing the product, you need to set a small fire for about 45 minutes. At the end of the cooking process, we supplement the dish with processed cheese, mix and simmer for half an hour.