Chicken hearts – a relatively inexpensive by-product, which today can be bought in any store and almost any quantity, whereas earlier it was almost a delicacy in a set of chicken gibles.

Chicken hearts – low-calorie, but also nourishing product, which can be stewed or added salads, and can be cooked in soup for lunch, making it rich in meat and nutritious, but leaving dietary.
Chicken Heart Soup with Noodles
how сварить вкусный суп из куриных сердечек
Ingredients amount
chicken hearts 700 g
potato 4 things.
carrots 2 pcs.
bulbs 1 PC.
vermicelli 50 g
garlic 1 clove
bay leaves 1 PC.
dill and parsley taste
salt and pepper taste
vegetable oil for frying
Time for preparing: 60 minutes Calories per 100 grams: 60 Kcal

Such a soup turns out to be a beautiful golden color, very nourishing and appetizing, so you can safely cook it for a family dinner: everyone will be satisfied, especially in winter..

Usually there are already peeled offal on sale, but you can sort them out once again, removing all unnecessary films and veins, although this is not a must. Hearts still need to be washed under running water, and if desired, cut into two or three parts, although after boiling they will not be very large anyway, and you can leave them in their original form.

Rinse сердечки

Next, you need to put them in a saucepan with two liters of water, and put it first on a strong fire, and after boiling reduce it to small, while removing all formed foam from the broth.

Offal must cook for at least half an hour, after which you can add sliced ​​potatoes to them, salt and pepper.

to boil бульон

At this time, fry the chopped carrots, onions and garlic in a pan, and put them in the soup along with the noodles, leaving the soup to cook for a few more minutes..

add вермишель

At the end add chopped greens, turn off the heat and let the soup stand for 20 minutes..

Soup with vegetables and offal

Those who are on a diet, can not hesitate about extra calories, enjoy this soup, because, in addition to dietary hearts, it includes only healthy and light vegetables.

Ingredients Required:

  • 400 gr. chicken hearts;
  • 1 onion;
  • 200 gr. broccoli;
  • 200 gr. green string beans;
  • 200 gr. pumpkins;
  • 2 tbsp. spoons of tomato paste;
  • greens and garlic to taste;
  • red hot pepper, salt and other spices to taste.

Cooking time: about an hour.

Caloric content: about 45 Kcal / 100 gr.

vegetable супчикBroccoli and green string beans can be taken frozen, and offal can either be cut in half, or left intact. First you need to boil the meat with the bulb in the water for half an hour, then throw this bulb out and put the broth into pieces of broccoli, sliced ​​pumpkin and green beans, and cook the vegetables for another 10 minutes.

Then add the tomato paste and all the spices, let the soup boil and turn off the soup, pour the chopped herbs and garlic into it. All light soup ready.

Chicken Heart Mushroom Soup

You can make their soup a small protein bomb, which is notable for its special aroma, by combining offal and mushrooms in one pan, delighting the eaters with it.

Ingredients Required:

  • 300 gr. chicken hearts;
  • 200 gr. champignons;
  • 3 potatoes;
  • 1 onion;
  • 2 cloves of garlic;
  • 150 ml of sour cream;
  • a small bunch of green onions;
  • bay leaf, peppercorns;
  • salt and pepper to taste.

Cooking time:

Caloric content: about 80 Kcal / 100 gr.

You need to wash the offal with water and boil it with the onion, then throw it out and add sliced ​​potatoes and mushrooms to the pan, and cook for about 15 minutes (and the hearts themselves should cook for about half an hour).

Then in the soup you need to remove from heat and fill with sour cream, chopped green onions and crushed garlic. Salt can be added either immediately when cooking broth or at the end of cooking..

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Recipe for soup with offal and buckwheat

Buckwheat soups are very tasty and healthy and have an original taste that cannot be overshadowed by soups with other cereals. So why not make this soup with hearts?

Ingredients Required:

  • 400 gr. chicken hearts;
  • 70 gr. buckwheat;
  • 5 medium potatoes;
  • 1 onion;
  • 1 carrot;
  • a small bunch of parsley;
  • cooking oil for frying;
  • salt and pepper to taste.

Cooking time: about an hour.

Caloric content: about 55 Kcal / 100 gr.

You need to cook this soup right away in a cauldron or a thick-bottomed saucepan, because in this recipe the by-products are first fried.

Before that, they should also be rinsed in water, remove all unnecessary, if it is present, and cut into ringlets, and then put into dishes with heated vegetable oil and fry them over high heat for five minutes, and then reduce to moderate and add chopped onions, frying everything together for another five minutes.

Next, add grated carrots to this frying and stew for a minute. If cooked in a thick-walled pot, you can immediately pour boiling water into it, or boil water in a separate pot and put the potatoes in it along with roast chicken hearts and vegetables.

Immediately, buckwheat is poured, and the soup is cooked for another 10 minutes. Then salt and pepper, add the chopped parsley, bring all to a boil, turn off and let the soup stand under the lid for another 20 minutes. All is ready.

Tips from experienced chefs

In order for all the dishes from offal, which include chicken hearts, to be tasty, you need to be able to cook them correctly, for which it is useful to know some secrets:

  1. By-products are low-calorie foods, but in order to reduce it to a possible minimum, all fat, films and vessels must be cut off..
  2. If after prolonged boiling the hearts remain rigid, it means that the rules for their storage have been violated, and the situation can be remedied by boiling them in milk or even cream, and salt it at the very end of cooking.
  3. Sometimes these offal can taste bitterly – this is due to the fact that all the blood has not been removed, therefore it is necessary to rinse them well before cooking, while squeezing each heart with your fingers so that too much of it goes out of its chambers.
  4. The smell of offal must be fresh, but sometimes, due to their industrial processing, there is a slight chemical smell. To get rid of it, you need to soak them for some time in a weak acetic solution or water with lemon..
  5. 500 gr. offal is enough for 2 liters of water, on the basis of which the soup is cooked.
  6. Hearts of chicken can be cooked in a slow cooker, turning on the quenching mode for half an hour. Water should be poured into the bowl so that it covers them completely..
  7. In a double boiler, chicken hearts are cooked for 40 minutes – they need to be folded on the first tier and sprinkled on top with a small amount of salt and other spices to taste.
  8. You can make the soup as dietary as possible by removing fried vegetables from it, and put chopped and grated onions and carrots right into the broth. Instead of pasta, you can use well-washed rice or other cereals, such as millet..

Chicken hearts soup is advised to eat at least once every two weeks, because it contains a lot of useful substances and at the same time quite a few calories.