Delicious soup from the hearts of chicken. Recipes
Chicken hearts. Soup, salad, roast - many different dishes can be made from this meat by-product. It is enough just to show a little imagination or use the recipes given in this article. So, today we are preparing the original soup from the hearts of chicken.
The first recipe
Of course, you can cook somethingordinary, such as soup from potatoes, carrots and hearts. But such recipes are best left to others. So, here's the list of necessary products: fresh or frozen chicken hearts, chanterelles (canned), green onions, potatoes, peppercorns, cloves, white wine, olive oil, black pepper ground and salt. Prepare the by-product. Wash the heart, remove the vessels and excess fat, dry and cut into pieces of arbitrary shape. Olive oil pour into a saucepan, where soup from the hearts of chicken will be prepared. Slice the by-product into a slightly heated oil. Fry the meat, excess liquid must be evaporated. Cut the finely chopped onion and add it to the pan, after the hearts have browned. Hold a couple of minutes on the fire all together. Now you can add boiling water. Pour in about 1.5 liters. If you love the soup of your life, or you have a large number of hearts, add more liquid. Wait for the water to boil again. In the meantime, prepare the potatoes: wash, peel, cut into pieces of any shape. Add to the soup. Cook for about 5 minutes, put the chanterelles that you previously rinsed. If they are fresh, cut them. Spread the spices behind the mushrooms. Wait for the soup to boil again. Now you can pour the wine. After a couple of minutes, a couple of alcohol will vanish, and the broth will acquire the necessary flavor and taste. After that, hold the soup from the hearts of chicken on fire for a few more minutes, add the right amount of salt and remove the pan from the plate. Give a little insisting on a ready-made dish and pour on plates.
The second recipe
Prepare soup from chicken hearts with spinach. Prepare spinach, potatoes, onions, garlic, chicken hearts, dill and sour cream. Rinse the hearts. Treat: remove blood vessels, excess fat. Pour water into the pan (3 liters) and put in the by-product. Cook the hearts for about 30-40 minutes. Peel and cut onions, potatoes. Add to the meat. Please salt. Cook the soup from the hearts of chicken for another 15 minutes (must be cooked vegetables). Then add the spinach, finely chopped and chopped garlic and dill greens. Strain another few minutes and remove from the plate.
The third recipe
Prepare soup with rice and potatoes. To do this, use rice, potatoes, chicken hearts, Bulgarian pepper, salt, black pepper, carrots, onions, seasonings. As in previous recipes, first prepare the by-product. Then boil it. Add the diced potatoes and rice (about 2 tablespoons). In the broth put the peeled and sliced carrots and onions. Vegetables can be pre-dressed in oil (vegetable). With them also fry the chopped Bulgarian pepper. Put all the ingredients in a broth with hearts. Cook until vegetables are cooked. From seasonings, you need to add to the soup dry parsley (dill), bay leaf, black pepper.