What can be cooked from chicken hearts and stomachs? Braised chicken hearts and stomachs.

01.10.2019 Vegetable dishes

How to feed your loved ones a hearty and healthy lunch without much time and effort? Cook chicken hearts with liver or ventricles, combining them with various sauces. These dishes will be appreciated by family members and guests. So, we present you the recipes for such dishes from chicken hearts.

Creamy mustard sauce with chicken hearts

Offal like chicken hearts contain vitamins B, A, phosphorus, iron, potassium. They are easily digestible, since the chicken heart is a muscle, and therefore a protein.

Dishes from this by-product are often recommended for people with anemia, but many tend to ignore it due to an uncertain or negative attitude towards this ingredient. To correct the situation and discover not only a very healthy, but also a delicious offal, you just need to cook it with a simple creamy mustard sauce.

The hearts are washed and leaned back in a colander. This is done to eliminate excess fluid. After that, you can cut off the fat, valves and veins, and also cut them in half to rinse them from the inside, but this is an optional item, you just need to wash them;

Vegetable oil is heated in a frying pan, then hearts are laid out and fried for 25 minutes. At the last moment, salt and pepper the offal;

The onion is finely chopped and fried together with the hearts for another 10 minutes. It is important to constantly stir them with a silicone or wooden spatula;

Two tablespoons of mustard are stirred in the cream, and the liquid is poured into the pan. The dish is brought to a boil, and then it must be covered with a lid and simmer at a low temperature for about 10 minutes;

At the final stage, grated cheese is added, in order for it to melt, you need to hold the hearts on the fire for another minute. You should definitely try the dish to make sure that there is enough salt and pepper.

Chicken hearts are an elastic product, but the addition of mustard will make it not only tasty, but also a little softer and more tender.

Bulgarian variation of cooking hearts in a slow cooker

Chicken hearts stewed in a slow cooker, a win-win dish for a young housewife and a time saver for an experienced one. All worries about proper stewing are taken care of by a magic pot, guaranteeing the softness of the chicken offal.

However, the hostess is always responsible for the taste of the dish, so it is important to choose the right accompanying ingredients. The Bulgarian recipe with pepper and soy sauce is best suited for stewing hearts.

Ingredients:

Cooking time: 140 minutes.

Calories per 100 g: 63.5 kcal.

The special taste of hearts comes from the fusion of Bulgarian and Chinese cuisine, a typical combination of vegetables for Bulgarian lecho and soy sauce dressing.

Before cooking, the multicooker is turned on in the “Baking” mode, after it warms up, washed and degreased hearts are placed in it. They need to boil to evaporate excess liquid.

The second step is to prepare the vegetables. Onions are finely chopped, carrots, bell peppers should be approximately the same in length and thickness, they are cut into thin strips.

Half a teaspoon of pepper and crushed garlic cloves are mixed in soy sauce.

At the last stage of cooking, vegetables and sauce are sent to the hearts. The “Stewing” mode is set and in an hour the most delicate chicken offal in vegetable juice and soy sauce will be ready.

In the morning, the dish will not lose its taste, but on the contrary, it will only benefit from soaking vegetables with spices and juices.

Recipe for stewed chicken hearts and ventricles

Inexpensive and healthy by-products can be cooked together and not only enjoy the great taste, but also benefit from the nutrients they contain. Consider delicious dishes from chicken stomachs and hearts.

Ingredients:

Cooking time: 70 min.

Calories per 100 g: 108 kcal.

The hearts are washed and cleaned of valves and fat. The ventricles should also be washed and the films removed. After the by-products are boiled separately in salted water;
While the main ingredients are cooking, frying is done. The onion is cut into half rings, and the carrots are rubbed on a coarse grater, then they are fried with constant stirring;
Hearts and ventricles are laid out in a pan and stewed with them for 15 minutes, then the broth is added, and the dish is brought to readiness for about 10 more minutes;
At the last stage, hearts and ventricles are poured with sour cream, sprinkled with spices and stewed with them for another quarter of an hour;
Before serving, the dish is sprinkled with fresh herbs; offal can be served with rice or mashed potatoes.

Chicken hearts and ventricles stewed with tomato paste

Tomato sauce goes well with offal and will be a good alternative to sour cream sauces.

Ingredients:

Cooking time: 160 minutes.

Calories per 100 g: 87 kcal.

The by-products are washed and cleaned of fat and films, and then dried;
Heat the oil in a frying pan and fry the hearts and ventricles in it for about 10 minutes;
After the ingredients are poured with a liter of water and stewed for about 120 minutes. The longer they languish, the softer it will turn out in the end. In the process of extinguishing, you will need to add about 400 ml of liquid more;
It is necessary to prepare a passerovka from finely chopped onions and carrots, and then add tomato paste to the fried vegetables. Fry for another three minutes, constantly stirring the mixture;
At the last stage, vegetables and offal are mixed, salt and sugar are added to them, as well as favorite spices to achieve the required pungency or aroma. All ingredients are stewed for another 10 minutes.

Chicken hearts with ventricles and mushrooms in sour cream

This recipe is quite versatile and leaves room for experimentation. Offal can be fried with mushrooms in a pan or stewed in clay pots. The sauce can be soy or creamy, it all depends on personal preference, but in any case, the dish turns out delicious.

Ingredients:

Cooking time: 110 min.

Calories per 100 g: 132 kcal.

Hearts are washed in running water and cleaned of excess fat, if ventricles are added, then they should also be processed and cut into pieces;
We heat about 60 g of butter in a frying pan, after which offal is laid out. At this point, they are salted, peppered, and then a glass of boiling water is added and stewed for about an hour;
After the heart and ventricles are laid out in a separate bowl, and the onion is fried in a frying pan until transparent. At the end of frying, it is sent to offal;
The last of the ingredients are fried champignons, you can add a little oil if it is not enough;
Mushrooms, onions and offal are laid out in one pan, again salted and peppered as needed;
The ingredients are poured with sour cream and stewed at a low temperature for 10 minutes.

Mushrooms can be replaced with carrots, grated on a coarse grater. In order to make the dish more satisfying, you can add diced potatoes.

Chicken liver with homemade hearts

A simple, unpretentious recipe from what the hostess always has at hand.

Ingredients:

Cooking time: 60 min.

Calories per 100 g: 153 kcal.

First you need to prepare the frying, frying the onions and carrots, cut into small strips, until golden brown;
Rinse the liver and hearts and remove excess (films and fat), and then put them in a pan with vegetables. At this stage, all the spices are added and the dish is poured with sour cream. After mixing the ingredients, they should be stewed under the lid for 15 minutes;
Before serving, the offal in the sauce is sprinkled with herbs. You can serve a dish of chicken hearts and liver with mashed potatoes, rice or pasta.

Chicken hearts are a healthy and inexpensive product. Their preparation does not require much experience or special knowledge, it is enough to follow the recommendations from the recipe. They go well with everyday side dishes and add variety to any diet.

Dishes from chicken stomachs and hearts are very popular. They are able to diversify the menu and bring new taste notes. They are also loved for the fact that with their help you can cook a large number of dishes. After all, they can be stewed, boiled, fried, stuffed and added to salads.

Why chicken stomachs and hearts are so popular

Since ancient times, men preferred to eat the hearts of the animals they killed. There was a belief that the warrior who ate this part of the prey receives all its strength, health and power.

However, in the modern world, they are highly popular due to their taste and affordability. Many people prefer to buy chicken stomachs and hearts because of the low cost.

There are a large number of simple recipes for dishes from chicken stomachs and hearts. However, when preparing them, it should be remembered that chicken offal is quite fatty, and therefore dishes can be cooked without adding oil. At the same time, they turn out to be satisfying and nutritious.

How to choose quality hearts

To cook delicious dishes from chicken stomachs and hearts, you need to know how to choose the right product that is fresh and not spoiled.

It is best to give preference to non-frozen offal.
They should have a red or dark red color without extraneous spots and colored streaks.
The smell of offal is the same as that of a chicken carcass. If there is an extraneous or pungent odor, then the purchase should be discarded.
In a frozen product, you must first pay attention to the expiration date and date of packaging.
The package should not contain a lot of ice, and its contents should not be frozen in one big piece. You should not buy such an offal, because this suggests that it has been repeatedly frozen.

Properly selected ingredients will allow you to cook a delicious dish of chicken stomachs and hearts.

The benefits of dishes with chicken offal

When eating these parts of birds, the body receives the necessary nutrients. These include:

magnesium;
iron;
phosphorus;
cobalt;
manganese;
molybdenum;
chromium;
zinc;
copper.

Even the ventricles and hearts contain a large amount of vitamins: PP, B 6, B 12, B 1 and B 2, as well as vitamin A.

Recipes

There are a large number of recipes for chicken stomachs and hearts. They can be cooked in a slow cooker, stewed or baked in the oven. On the menu, many hostesses have a recipe for bird offal baked in sour cream or cream. Such a treat turns out to be very fragrant, tasty and tender.

Stomachs and hearts baked in sour cream

The recipe for a delicious dish of chicken stomachs and hearts contains the following list of ingredients:

600 g chicken hearts;
600 g of chicken ventricles;
50 g butter (butter);
100 g of sour cream with a fat content of 15 or 20%.

From spices, you will need salt and a mixture of dried saffron and paprika.

Offal is thawed and washed. If necessary, fat is cut off from them.
Prepared hearts with stomachs are fried in a cauldron without adding oil for 10 minutes.
After that, butter and sour cream are added to them. Everything is thoroughly mixed and stewed for 6 minutes.
When enough juice is released, spices are added, and the pan is moved to the oven, heated to 200 degrees.

The dish should be in it for approximately 35 minutes. After the time has elapsed, it is taken out and served on the table. If necessary, 5 minutes before the readiness, the treat can be sprinkled with a small amount of chopped cheese.

The taste of the dish is pronounced creamy. It goes very well with mashed potatoes or boiled rice.

Offal in a slow cooker with vegetables

To cook a dish of chicken stomachs and hearts in a slow cooker, you will need:

450 g of ventricles;
550 g of hearts;
90 g of onions;
7 g fresh garlic;
25 ml sunflower oil;
30 g of tomato paste;
1 small bunch of dill and parsley.

From spices it is necessary to prepare salt, black pepper and bay leaf.

The stomachs and hearts are transferred to a bowl, filled with water (cold) and kept for 50 minutes.
After the time has elapsed, the water is drained, and the by-products are washed and cleaned of films and fat.
After that, they are cut into thin strips.
Onions and garlic are peeled, washed, the onion is cut into rings or half rings, depending on the size, and the garlic is crushed into a pulp.
Carrots are peeled, washed and chopped on a grater into strips.
In the bowl of the multicooker, oil is heated on the “Frying” program.
Carrots with onions and garlic are fried in it for 7 minutes.
After that, offal is transferred to the bowl, and everything is fried for another 8 minutes with constant stirring.
Then tomato paste, pepper, bay leaves and salt are added to the bowl. 100 ml of purified water is added.
The mode switches to "Extinguishing", and everything is cooked for another 2 hours.

During the cooking process, you should check the amount of water a couple of times. If it boils away, then it should be added.

After the time has elapsed, the dish can be removed from the bowl and laid out on portioned plates. Garnished with fresh herbs. This treat goes well with buckwheat and potatoes.

Skewers from the ventricles and hearts

Such a dish of chicken stomachs and hearts will be an excellent alternative to a simple barbecue. To prepare it, you will need:

700 g of hearts;
700 g stomachs;
200 g of onion Carmen;
30 g of garlic;
20 g turmeric;
10 g coriander;
30 g of ginger;
20 ml sunflower oil.

From spices you will need salt and sugar. If necessary, you can add a small amount of black pepper.

Chicken offal is thawed and prepared for further use.
The onion is peeled and cut into small cubes.
The garlic is peeled and crushed through a press into a pulp.
Vegetables are placed in a deep bowl with chopped ginger and ground with an immersion blender until smooth.
After that, sugar, turmeric, coriander, salt are added to the mass and everything is mixed.
The prepared mixture is transferred to the offal pan, everything is mixed and aged for 30 minutes.
Wooden skewers are soaked in cold water, and then hearts and stomachs are strung on them in turn.

A dish is being prepared on a barbecue grill over the heat from coals. They must be periodically turned over and tormented until fully cooked. The time depends on the strength of the heat.

When stringing offal, they can be alternated with pieces of vegetables. For example, eggplant, zucchini, potatoes, cauliflower and cherry tomatoes are good for this. Additionally, with skewers, you can cook asparagus on the grill.

Soup with buckwheat offal

To prepare such a dish from chicken stomachs and hearts, you will need the following set of products:

300 g potatoes;
100 g carrots;
80 g of onions;
60 g of buckwheat;
150 g chicken hearts;
250 g of chicken stomachs;
20 g sunflower oil;
1 small bunch of greens.

From spices you will need salt and crushed black pepper.

Potatoes are peeled, washed and cut into medium-sized cubes.
Pour about 2 liters of water into a saucepan and bring to a boil. Potatoes are placed in it and boiled.
Carrots and onions are peeled and chopped, and then transferred to a saucepan.
Buckwheat groats are sorted and washed in running water.
Added to vegetables and boiled.
At this time, the stomachs with hearts are washed, cleaned of film and fat, cut into small pieces and fried in a frying pan in sunflower oil.
After the offal is fried, they are transferred to the pan, and everything is cooked for another 8 minutes.

The soup is ready, it can be poured into portioned plates and decorated with fresh herbs.

To make everything beautiful, you should use recipes for dishes from chicken stomachs and hearts with a photo. So you can see in advance how the dish will look on the table.

Stomachs and hearts in pots

Pot roast is very nutritious and tasty, but to prepare it, you need the following products:

450 g of chicken ventricles;
400 g stomachs;
500 g potatoes;
200 g carrots;
150 g of onions;
30 ml of tomato paste;
200 g of bell pepper;
20 ml of spicy adjika.

From spices you will need salt, black or red pepper. You will also need dried basil (chopped), thyme and coriander.

Offal is thawed, washed and cleaned of fat and films.
Then they are cut into small cubes or straws.
In oil heated in a frying pan, they are fried until golden brown with salt, pepper and other spices.
At this time, the potatoes are washed, peeled and cut into medium-sized cubes.
After it is laid out in pots, covering half the space, and then sprinkled with a small amount of salt.
Finished by-products are laid out on potatoes in a small layer.
The onion is peeled and cut into half rings, which are cut in half again.
In oil from the ventricles and hearts, the onion is fried to a golden hue, and then laid out on offal in pots.
Carrots and peppers are peeled and ground on a grater with small cells. Fried in a frying pan with tomato paste, adjika and bell pepper.
The resulting mixture is laid out with the last layer in pots, and everything is poured with boiling water so that the contents are almost completely hidden.
Then they are placed in a preheated oven to 220 degrees and cooked for 35 minutes.

After that, they can be taken out and served on the table. It is best to decorate the roast with fresh herbs. This dish of chicken stomachs and hearts in pots is perfect for treating guests and will complement the main menu on the festive table.

Such treats are very tasty, fragrant and nutritious, besides offal are quite cheap. With their help, you can diversify the menu and pleasantly surprise family and friends.

We offer the simplest and most affordable recipes for dishes from the stomachs and hearts of chicken. It is believed that chicken ventricles (they are also navels) and hearts are hard foods, and therefore tasteless.

But there are no wrong recipes - there are only mistakes in their execution. Step-by-step instructions with photos are described in detail in the article.

Let's cook chicken stomachs and hearts stewed in sour cream, according to the classic recipe:

calorie content per 100 g - 130 kcal;
cooking time - 1.5-2 hours.

You need to cook such dishes a little longer than others. Therefore, you can choose a day off for them, or even make delicious chicken giblets in sour cream in the country. There, time does not go so fast, and the mood is more than appropriate.

Ingredients

For this dish, we need the simplest products:

chicken ventricles and hearts - 400-500 g each;
onions and carrots - 1 medium each;
sour cream 10-15% fat - 3-4 tablespoons;
salt, spices, herbs - at your discretion.

How to cook stomachs and hearts in sour cream - instructions

First, you need to quickly process both offal from excess films, fatty layers and blood vessels (the last two points apply only to hearts).

Immediately lay the giblets (chicken stomachs and hearts) in a small saucepan or stewpan. First, fry them a little in vegetable oil to get a light blush (literally 5 minutes on each side). And then add water and simmer for 45-50 minutes.

In the middle of stewing, be sure to add salt, pepper, bay leaf and other spices. Please note that it is better to cut the stomachs in half or even into three parts, otherwise they will be stewed much longer than hearts. In this case, the fire after frying should be moderate.

Now peel and chop the onion. Can be half rings or small cubes. If you chop too finely, then there will no longer be any onion left in the dish - it will literally dissolve when stewing.

Although you can cut it finely, but then fry separately and add to the total mass literally 5 minutes before readiness. We fry in vegetable oil.

Now cut the carrots (or rub on a coarse grater) and fry with onions. You can add it at the moment when the onion becomes a little ruddy. Do not forget to stir constantly - such vegetables will not tolerate if left unattended, and may even burn.

There is very little left. As soon as the vegetables become soft, add them to the giblets. And of course, put 3-4 tablespoons of good sour cream. Simmer for another 10 minutes.

It turned out a delicious dish of chicken stomachs and hearts. Let them spend 1 hour of their precious time on it - the pleasure received will definitely compensate for this time with a vengeance.

Such a dish is quite self-sufficient. You can, for example, just dip fresh Georgian pita bread in gravy and eat giblets.

Although, of course, in those same 50 minutes you can cook any side dish - for example, spaghetti.

Chicken stomachs and hearts stewed in sour cream (with spaghetti)

Or boiled potatoes with fragrant dill.

But in Russian taverns in the pre-revolutionary era, it was customary to serve giblets with buckwheat.

Stomachs and hearts of chicken stewed in sour cream - with buckwheat

Mushrooms were certainly added to this dish, which can be stewed with meat. They loved whites, boletus, honey mushrooms - in a word, what the forest is rich in.

Dishes from the stomachs and hearts of chicken

You can cook such dishes not from a lack of money (any part of the chicken is quite affordable), but purely from practical interest. Chicken stomachs have a completely unusual taste and interesting meat texture. It is almost entirely made up of protein.

Moreover, it is interesting that the ventricle cleanses our intestines of toxins and improves digestion. And folic acid, which they contain, rejuvenates the skin, nails and hair. And there are very few calories in the ventricles themselves - 114 kcal per 100 g.

Soup with chicken stomachs and mushrooms

So, about the soup. For cooking, we need the following products:

Ingredients

0.5 kg of chicken ventricles;
5 tablespoons barley (can be replaced with rice to speed up the process);
2 potatoes;
1 pc. onions and carrots;
fresh champignons or other mushrooms - 300 g;
salt, spices and herbs - at your discretion.

How to cook

First, cook barley until almost ready. It must first be soaked or at least rinsed thoroughly. If this is not done - it's okay, just cook then we will boil on a low boil for 45-60 minutes. And after soaking, the time is reduced by 2 times.
Now lay the chicken stomachs. It turns out that they will already go into boiling water, so the meat will quickly curl up. But you need to get a soft product - so we will cook from now on for at least an hour. It is better to cut them into several pieces - then we will speed up the process by 15-20 minutes.
There is, of course, another option - to cook the ventricles immediately with barley. As a result, we will get the finished dish after about an hour - which means we will save again 15-20 minutes. True, the meat will turn out to be too soft: for lovers of elastic products, this option is not suitable.
The next step is to fry the onions, carrots and champignons. When the vegetables become soft, pour a little water or broth and simmer over medium heat for 15 minutes.
We spread the frying 10 minutes before readiness, then turn off the heat and insist the soup for another 15 minutes (you can use it with herbs or finely chopped garlic, depending on taste preferences).
That's all. Delicious diet soup is ready. Suitable for lovely ladies who follow the figure, children, dear grandparents, and in general - for everyone.

Chicken soup with stomachs and mushrooms

HELPFUL ADVICE

But what about men? They need to eat deeply. Therefore, for calorie content, add a boiled egg, cut in half, to the soup. It will not only add satiety, but also decorate the look.

Another good option is to serve pies, pies and other delicious pastries with the soup. This again brings us closer to the traditions of the legendary Russian cuisine.

Soup from the stomachs and hearts of chicken with an egg

Korean-style chicken ventricular salad with carrots

What salad can be prepared from chicken stomachs? Any where meat is appropriate. The main thing is to prepare this product well. This time we will also boil it (or stew if we want to get a taste closer to fried meat).

Ingredients

chicken stomachs - 300 g;
Korean-style spicy carrots - 100-150 g;
pickled onion - 1-2 pcs.
vegetable oil - to taste;
salt and spices - at your discretion.

How to cook

Chicken navels are dipped in boiling water and boiled at a low boil for 45-60 minutes until the desired softness is obtained.
Then they are taken out, cooled and cut into small pieces, which are suitable for a particular salad.
Onions are cut to taste (half rings or slices). Then you need to hold the cut pieces in vinegar, sugar and salt, the ratio is 14:7:1.
Next, add Korean-style carrots (you get this option for spicy lovers).
We mix everything together, we get a very good snack for an everyday or even a front table. It is also appropriate to add funchose or pickled mushrooms.

Salad of chicken stomachs and carrots in Korean

Salad of chicken ventricles with rice and green peas

And here is a version of a salad with chicken stomachs that is more familiar to our stomach.

Ingredients

chicken stomachs - 300 g;
rice - half a glass;
green peas - 100 g;
fresh or pickled cucumber - 1 pc.;
a little mayonnaise (you can make homemade in a couple of minutes - the yolk, a spoonful of vegetable oil and a couple of spoons of mild mustard are mixed together with lemon juice using a blender).

Cooking progress

Cook chicken stomachs at a low boil for 45 minutes until soft, remove, cool and cut into small pieces.
Cook rice crumbly (to do this, thoroughly wash it before cooking).
Cucumber cut into cubes.
Next, mix all the ingredients - rice, cucumber, peas and mayonnaise.
And here's a great salad. More precisely, a real cold appetizer that will saturate and refresh you well in the hot summer.

Chicken gizzard salad with rice and green peas

Of course, you can cook other salads - for example, a kind of Olivier or capital, which are so well suited to the festive table. So, the technology of stewing stomachs and hearts is understandable - first they need to be fried to a blush, and then stewed at a low boil for no less than 45-50 minutes, or even an hour and a half.

It all depends on the size of the pieces, and also on the age of the bird. Since chickens are mainly sold today (after all, it takes longer to grow chickens, which means more expensive), it is enough to put out 1 hour.

In any case, we can always taste the “navel”: 45 minutes guarantees its readiness, and if it has also acquired the desired softness, why waste precious time? Time to table!

Bon appetit!

Simple and delicious soup recipes for every day

Step-by-step recipes with detailed photos and videos of chicken heart and ventricular soup on the stove in a saucepan and in a slow cooker from the same set of products.

1 h 10 min

120 kcal

5/5 (3)

When, in childhood, my mother fed chicken soup, it was considered happiness if the plate contained not a piece of meat, but a heart or a navel (chicken ventricle). It was a magical sign of something extraordinarily good. I always remember this when I cook chicken giblet soup for my children. And the heart becomes warm.

Now there is an opportunity to buy hearts and ventricles relatively inexpensively and cook a budget soup, but wonderful in its properties and taste. Today I will tell you in detail how to cook an excellent soup from chicken hearts and ventricles according to my favorite recipe in different ways: on the stove and in a slow cooker.

Soup with chicken giblets

Kitchenware:

cutting board;
knife, spatula;

2 liter saucepan;
pan;

Required products:

Choice of Ingredients

Quality fresh chicken hearts should be pink or burgundy. They should smell like fresh meat and iron, which is contained in the blood. To the touch, fresh hearts are elastic and slightly moist with a cap of white fat. Do not take sticky hearts with yellow fat they are obviously corrupted. Like hearts, the ventricles should be firm and slightly moist. Notice the smell. In fresh ventricles, it has the aroma of fresh meat, without any impurities. The film that covers the ventricle must be transparent and clean.

Step-by-step recipe for soup with chicken hearts and ventricles

Rinse the chicken ventricles thoroughly under cold running water (usually they are sold already cleaned). Rinse the hearts too and cut off the veins, excess fat.
Put a pot of water on the fire and bring to a boil. Put prepared hearts and ventricles there and boil for 5 minutes.
Peel onions and carrots. Cut off half an onion and half a carrot. Wash and cut off half of the sweet pepper, remove the seeds. All these halves of vegetables are needed to make the broth.
Drain the water in which the hearts and ventricles were boiled, fill them with cold water, put half the onion in the pan, cut half the carrot into several more pieces and send it to the pan, put half the bell pepper, black peppercorns, bay leaf. Put to cook on medium heat. After boiling, reduce the fire a little and cook the broth over low heat for 50 minutes.
Remove the vegetables from the broth, you will no longer need them.
Peel and cut the potatoes into small cubes and add to the soup along with the washed rice.
Wash the tomato, make a small cruciform incision on its skin. Place the tomato in the simmering broth for a minute. Then take it out and when it cools down a little, remove the skin from it (it will easily separate).
Use the remaining vegetable halves and the blanched tomato to make the soup stew. Put the pan on the fire. Cut the onion into small cubes, carrots and bell peppers into strips, chop the tomato.
Add oil to the pan and when hot add the onion. Saute for a few minutes, then fry the carrot, bell pepper and tomato. Simmer for a few minutes.
10 minutes after you put the potatoes, add the stir-fried vegetables to the soup.
Finely chop the green onion and add to the soup a few minutes before the end of cooking.
Salt and pepper your soup. Try it.
Finely chop the herbs, add them to the soup and turn off the heat. The soup should be infused for about 20 minutes. Serve hot. You can put a spoonful of sour cream on a plate when serving. Such a soup should be appetizing and fragrant.

Soup video recipe

In this video, a simple recipe for delicious chicken heart soup.

Here read with us how you can easily and tasty cook and.

Soup from chicken hearts and ventricles in a slow cooker step by step

It will take time: 1 hour 50 minutes.
You get servings: 4.
Kitchenware: cutting board, knife, multicooker.

From the same set of products as in the first recipe, you can cook a chic soup in a slow cooker. I will not duplicate ingredients. See the first recipe for a set of necessary products. Take out your faithful assistant multicooker, and let's start cooking.

Prepare offal. Rinse thoroughly, remove all excess (cut the veins in the hearts, if you want to cook a more dietary soup, remove excess fat). Cut the stomachs in half.
Turn on the multicooker in the Frying mode, pour sunflower oil into the bowl and fry the giblets for 10 minutes.
Finely chop the onion, carrot and add the onion to the bowl with the fried giblets first, stir, fry a little, then add the carrot. Stir and fry everything together for a few minutes.
Peel potatoes, cut into small cubes. Cut the bell pepper into strips.
Make a cross-shaped incision on the washed tomato. Make a boil. Pour boiling water over the tomato, and then immediately lower it into cold water. Remove the skin from the tomato and chop it.
Rinse rice. Put all the prepared foods: potatoes, peppers, tomatoes and rice into the multicooker bowl. Fill with 2 liters of cold water. Salt, pepper and set to cook in Soup mode for an hour and a half in Stew mode.
5 minutes before the end of cooking, open the lid and put the green onions. When serving, add finely chopped greens to the plate.

Soup options

If it's important to you to make a soup with fewer calories, just don't stir-fry. This also applies to the method of cooking on the stove and in the slow cooker. If you are making soup in a saucepan on the stove, prepare the broth, add the vegetables and grains, and simmer until tender. At the end put the greens.

In the slow cooker, you can cook this soup both in the Stew mode and in the Soup mode. I like the option of cooking soup with rice, but you can cook it with millet or buckwheat, at your discretion. You can't go wrong if you add stalk celery, it will only taste better. Instead of cereals, many add noodles or vermicelli 5-10 minutes before the end of cooking.

Let us know if you liked my soup recipe. Perhaps you would like to add something or tell your unique way of cooking. We will be glad to receive your letters. Cook with love. I wish everyone happiness.

In contact with

Begin. The most important thing is to be patient, as cooking will take 1.5-2 hours.

Thoroughly clean the chicken stomachs from the yellow film, cut off the fat and rinse under running water. We cut the washed stomachs into 3-4 parts.

Fill with water and keep in water for 20 minutes.

After 3-5 minutes, turn off the fire, transfer the chicken ventricles to a colander, rinse well under running water.

Wash the pan and put the stomachs into it again. We also put a bay leaf and 4-5 black peppercorns there, fill it with water (the water should be 2-3 cm above the ventricles) and cook from the moment of boiling for 40-50 minutes over low heat. For now, you can forget about them.

In the meantime, cut the onion into thin half rings, and then into 4 more parts.

Saute the onion in vegetable oil until transparent.

Grate the carrots on a medium grater.

Add it to the onion and pass it a little.

After 40-50 minutes, as the stomachs are cooked, add the sautéed vegetables to the pan with the ventricles. We mix.

Also add tomato paste to the pot. Stir and simmer chicken stomachs with vegetables over low heat for another 30 minutes.

While the chicken ventricles continue to stew, we will prepare the sauce. Finely chop the garlic clove and herbs.

Take a bowl and pour 1 tablespoon of flour into it.

Dilute flour with 5-7 tablespoons of broth from a pan with chicken ventricles.

Add 2 tablespoons of sour cream and mix well.

Now add garlic to this mixture.

Add salt, ground black pepper and any seasoning that you like (I have suneli hops).

We mix everything thoroughly.

After 30 minutes, as the chicken ventricles are stewed with vegetables, we gradually introduce the sauce into the pan.

Add greens to the pot.

Stir and turn off after boiling.

So the chicken stomachs with sauce are ready. To be honest, they are faster to cook than to describe the cooking process. But I assure you, this is a very tender and tasty dish.