Soup made of chicken hearts claims to be called the top in the ranking of dietary soups, useful for both adults and children. It is easy to cook with various ingredients, and it always turns out to be non-trivial. Savory pickles, children's options, thick chowder with cereals ... Today we will teach you the secrets of cooking the best soups with chicken hearts in the world!

Classic Chicken Heart Soup

The classic chicken heart soup includes hearts themselves, potatoes, and vegetable grills. It is moderately light, but at the same time satisfying. It can be made liquid or thick, depending on preferences and time of year: in cold weather, dense stews always “go” perfectly.

Hearts are important to clean from fat, films and veins. So the broth will turn out transparent and very fragrant.

For a family of 4 people we will need:

  • 500 g of hearts;
  • 3 large potatoes;
  • bulb;
  • carrot;
  • Bay leaf;
  • frying oil;
  • salt, pepper to taste;
  • a bunch of parsley.

Let's start:

  1. Cooking the broth. Hearts should not be digested - they are ready in 30 minutes.
  2. Meanwhile, cut the potatoes into cubes. We clean the onion, chop it. Three carrots on a coarse grater.
  3. We pass the carrots and onions in oil.
  4. In the finished broth, lay the potatoes, add the vegetables. We bring to a boil and reduce the fire to the weakest. Boil until soft vegetables.
  5. Turn off the stove, season the soup with parsley and parsley. We insist 5 - 7 minutes. Our first course is done!

The pleasant taste of giblets is emphasized by homemade salinity, fresh bread and sour cream.

Cooking with Vermicelli

This soup is most loved by children: a small "spider web" is very popular with little fussy. So they eat even pieces of hearts, although usually children are difficult to convince to eat offal.

Necessary components:

  • 500 g of hearts;
  • Vermicelli cobweb - a handful;
  • a bunch of parsley.

We cook the broth on the hearts, carefully removing foam from it - transparency is important ideal. When the giblets are ready, put a spider line to them, put parsley and turn off the heat almost immediately: the vermicelli is cooked almost instantly. It is necessary to overexpose, and it falls apart, losing an appetizing look.

When the soup has cooled a little, we call our family at the table and instantly eat warm and aromatic food.

Bean first course

Beans, in general, are very useful, and in soups its beneficial effect on the body increases many times. We offer to retreat from canned or soaked beans the day before - try green green beans, and shade its taste with fresh cilantro.

What we need:

  • 400 g of frozen beans;
  • carrot;
  • bulb;
  • green peas - a jar or a glass of frozen;
  • 300 g chicken hearts;
  • greens - cilantro and parsley;
  • vegetable oil - 20 g;
  • salt, pepper, spices to taste.

Getting started:

  1. To start, we’ll boil a broth of hearts, which are thoroughly cleaned of grease and films and cut into 2 parts.
  2. While the broth is boiling, we clean the vegetables, cut into 2 - 3 parts and lightly passer in vegetable oil. Since the broth is intended to be cooked from young vegetables, do not grind too much. So the vegetables will be felt brighter, and the passage will reveal their taste.
  3. When the broth becomes rich, and the hearts are soft, let’s run vegetables to them and let the soup stand on low heat for 5-10 minutes.

Turn off the heat, add the greens, and after 3 minutes pour the chowder on the plates. Fragrant summer and healthy soup is especially tasty with brown bread and a spoon of low-fat sour cream.

Soup with chicken hearts in a multicooker

Such a soup in a slow cooker cooks very quickly, but is eaten even faster. It turns out to be rich, as if from a Russian stove. This first dish is especially delicious when cooked with millet.

It is important to season the soup with young arrows of garlic or green onions - put greens in the soup without sparing.

What do we need:

  • 100 g of millet;
  • 500 g of hearts;
  • young carrot;
  • large potato;
  • a generous bunch of greens;
  • salt, pepper to taste;
  • some frying oil.

Getting started:

  1. Fry the hearts at the bottom of the multi-bowl. Add to them the grated carrots and onions, diced.
  2. Add the washed millet and again lightly fry the resulting composition. It is important for us that millet is saturated with meat and vegetable juices.
  3. Pour the ingredients with 1.5 liters of pure water. We turn on the “Soup” mode and cook until soft millet and hearts.

Season the finished dish with herbs, but put the lavrusha at will - in general, the soup is self-sufficient and tasty even without this spice. Serve it in deep bowls with fresh vegetables, bread and sour cream.

This recipe is almost a hiking option and it’s best to cook it outdoors. Going to the country, do not forget to take a slow cooker with you, and it will help you out in a hot country cottage.

Pea recipe

Instead of millet, you can take peas. Choose any - even dry, even fresh-frozen. And with that, and with another, the soup will turn out to be hearty and very tasty. We offer classic pea soup with the usual dry yellow peas. And cook it in a slow cooker.

It is interesting:heart chicken salad - recipe

Quality chicken hearts smell like meat, iron and have delicate transparent veins. The color of fat on them is white, and it is dense to the touch.

Prepare:

  • a glass of peas;
  • chicken hearts - 400 g;
  • potatoes - 3 pcs;
  • carrot - 1 pc;
  • Lavrushka
  • black pepper;
  • cooking oil for frying;
  • salt, pepper to taste.

To begin, soak peas. Let's do it the day before it swells properly.

  1. Cook the broth from hearts, peeled from the film.
  2. While it is boiling, do the frying of carrots and onions. Fry them in a pan or on the bottom of the multi-bowl.
  3. Then add the peas, fill the products with broth with hearts, add and pepper.
  4. We turn on the “Soup” mode and cook for about 30 minutes until the signal about the end of cooking. At the end, season with bay leaf.

Optionally, add fresh parsley or dill, or other spices that you like to the soup. Serve the soup with a slice of bacon fried to a crunch effectively and tasty. White croutons are just a must-have!

How to cook with buckwheat

Light, but satisfying and fragrant, as if cooked with smoke, is all about it, about soup with giblets and buckwheat. If there is a ready-made broth, then its preparation will not take much time: only 10 - 15 minutes will be enough.

Prepare in advance a third cup of buckwheat, a couple of potatoes and a bunch of greens.

Cook, following the instructions:

  1. Bring the broth to a boil.
  2. Pour buckwheat washed in cold water.
  3. We cut the potatoes into cubes and add to the kernel.
  4. Boil all 10 - 13 minutes.

Do not keep the soup on the stove for too long, otherwise buckwheat will swell and the soup will become unappetizing, turn into a liquid kind of porridge. We also did not roast, with the aim of reducing calorie content. But a bunch of greens and a small leaf of laurel should definitely be put - the taste of the soup will become saturated.

Chicken Heart and Stomach Soup

Soup from chicken hearts and stomachs is easy to cook with a tomato note. It is good to add pickled mushrooms to it - their interesting acidity will go well with offal. But you can also cook exclusively vegetable soup with bell pepper and tomatoes.

Essential Ingredients:

  • 300 g of hearts;
  • 200 g of ventricles;
  • bell pepper;
  • potatoes;
  • tomato;
  • bulb;
  • greenery;
  • salt, pepper to taste.

Cooking like this:

  1. We wash, clean and cut the ventricles and hearts into several parts. Cook the broth from them, removing the "scum". Approximate offal cooking time is 50 minutes.
  2. At this time, wash the vegetables, peel and cut them all into cubes. Bring the broth to a boil, and then put the vegetable slices into it and cook until soft for about 15 minutes over low heat.
  3. When the vegetables are boiled, add the greens to them and turn off the heat. Sprinkle the finished dish generously with herbs and squeeze a clove of garlic into it.

We eat this version of the first dish with a bruschetta and a thin slice of any slightly salted fish.

Unusual pickle with rice

The gutting for pickle is what the doctor ordered. This is a classic of the culinary genre and nothing beats a serving of this fragrant chowder. Do not be lazy - look for real barrel cucumbers. You will be delighted with the result.

Lifefac: Rice will never fall apart if you add half-prepared aldenta cereal to the soup.

For the soup we’ll prepare: 3 medium-sized barrel cucumbers, half a glass of rice, giblets (hearts, ventricles), cooking oil, bay leaf, carrots, salt, pepper to taste, half a glass of brine (or more if you like spicy soups).

How to cook:

  1. Cook the broth from giblets until the offal is soft.
  2. Boil rice until half cooked.
  3. Peel the cucumbers and cut into strips. We clean the carrots and three on a coarse grater.
  4. We pass cucumbers with root vegetables in oil.
  5. In a boiling broth, lay the fried vegetables and rice. Boil everything over medium heat for 15 minutes.
  6. Turn off the heat and try the dish on the salt.
  7. In accordance with the removed sample, add brine.
  8. Season the soup with any herbs and lavrushka.

The soup will be chic with sour cream and garlic croutons. This is an ideal dish in the morning after stormy feasts and just a hearty, heartening dinner for every day. Together with cucumbers, it is easy to add capers and even pieces of pickled mushrooms. Try different options, do not hesitate to experiment.

Cook and do not forget that the first rule of delicious first courses is meat of exceptional freshness. In general, any soups with hearts are an excellent option for a variety of family menus. Hearts are good and languish in pots, where you can add pieces of cream cheese for a creamy aftertaste. Bon appetit to all!

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