Chicken hearts - inexpensive meat by-product, now they can be bought separately, which is very convenient. From chicken hearts you can prepare various dishes, such as soups. The chicken heart is a low-fat, low-calorie product, so soups from it are light and digestible, they can even be recommended for diet. Such soups are a good variant of the first dish for a home dinner.
Delicious chicken heart soup with mushrooms - recipe
Ingredients:
- chicken hearts - 300 g;
- spices dry not ground (bay leaves, peppercorns fragrant, cloves);
- fresh champignons - 200 g;
- onion - 1 pc .;
- potatoes - 3 pcs .;
- fresh herbs (young ray, etc.);
- garlic - 2 cloves;
- sour cream - about 150 ml.
Preparation
Chicken hearts are cut in half along each, remove the films and vestiges, rinse thoroughly with cold water. Fill the hearts in a saucepan with a little water. Cook with bulb and spices for broth for 20 minutes (do not forget to remove fat and noise), then we throw out the bulb. Add mushrooms and potatoes, cut into medium or small slices, into the pot. We cook for another 15 minutes, closing the lid. After turning off the fire let the soup be infused for 5-8 minutes. During this time, we just have time to cut the greens and fill the sour cream with garlic. Ready soup is poured into serving bowls, individually seasoned with sour cream and sprinkled with herbs.
To increase the satiety of this soup, you can add in it 2 tbsp. spoons of washed rice, buckwheat or millet cereals (we put groats together with potatoes).
Light soup from chicken hearts with vegetables - a recipe for slimbers
Ingredients:
- Chicken hearts - about 400 g;
- spices for broth (see above);
- onion - 1 pc .;
- broccoli - 200 g;
- young string beans (frozen) - 200 g;
- pulp of pumpkin muscat - 200 g;
- tomato paste - 2 tbsp. spoons;
- red pepper burning and other spices to taste;
- fresh herbs (wild garlic, lemongrass);
- garlic.
Preparation
Chicken hearts cut in half along each, remove the remains of vessels and film, thoroughly washed. Cook the hearts with the onion and spices for half an hour. We throw out the onion and put the broccoli, the string beans and the pulp pulp in the form of small slices into a saucepan. Boil the vegetables in the soup for 10 minutes. We fill with tomato paste, add ground spices. Ready soup let it infuse minutes 8 under the lid. We pour soup into serving dishes, sprinkle with herbs, add garlic. For more nourishment in this soup, you can add 2-3 tablespoons of washed rice or millet (put together with vegetables). If desired, you can mash the soup in a blender.
Soup from chicken hearts with noodles - recipe in Pan-Asian style
Ingredients:
- chicken hearts - 300 g;
- noodles - for 3 portions;
- leeks - 1 piece;
- eggplant - 1 piece;
- sweet pepper - 1 pc .;
- fennel fruit - 1 piece;
- sesame oil;
- soy sauce;
- garlic;
- greenery;
- hot red pepper;
- lime.
Preparation
First cut the eggplant into small cubes or small cubes and put it in a bowl with salted cold water for 10 minutes to remove the poison (then move the eggplant into a colander or strainer).
Prepare the hearts for further preparation (see above, 2 previous recipes), you can cut them finer. We cut the leeks into semi-circles, the fennel fruit and the sweet pepper are straws.
We pour sesame oil into the frying pan and warm it well. Pieces of hearts and vegetables (leeks, sweet peppers, eggplant, fennel) fry simultaneously for 3-5 minutes on high heat, often stir and shake the pan. Pour a little water and stew for another 20 minutes on low heat under the lid.
We cook noodles separately and lay them into soup cups, add stewed vegetables with vegetables and the desired amount of boiling water or broth. Stirring. Season soup with a sauce made up of lime juice, soy sauce, garlic and hot red pepper.