delicious soup of chicken hearts


  • With buckwheat and hearts
  • The first secret to the original soup
  • The second secret to favorite dishes
  • The third secret to great tenderness

Soup - an integral part of the daily diet properly drawn up, it knows every good housewife, in addition to the daily menu soups recommended by many nutritionists. This is not surprising, except for the general beneficial effects on the body, soups are dietary and help lose excess weight. Let's talk about the first of daily dishes such as soup of chicken hearts, soups, vegetables, cereals and various kinds of meat. Food basket includes not such a great variety of raw ingredients. Because vegetables are: carrots, onions, potatoes, sometimes - white root or celery, bell pepper. Of cereals: buckwheat, oatmeal, rice, beans, pasta and others. The meat: pork, beef, poultry and offal. It would seem that culinary imagination roam nowhere in particular, but it is not.

From the most common and inexpensive products can sometimes be true masterpieces cook and pamper their loved ones a delicious hot meal every day - as a holiday.

So, what can be made from by-products in the first? There are a few original recipes, some will serve as a great addition to the daily menu and a truly festive table. Let's start with simple recipes for every day.
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With buckwheat and hearts

You will need:

  • 2-3 liters of water, depending on the density of the preferred dishes;
  • 350-400 grams of hearts;
  • 0, 5 cups of buckwheat;
  • 350-400 g of potatoes;
  • 75-100 g carrots;
  • 75-100 g onion;
  • spices to taste: salt, pepper, laurel, parsley;
  • vegetable oil.

Prepare the vegetables, cut as you like, though arbitrary slices. Hearts also prepare: my cold water, remove the film, excess fat clots in blood vessels. If you do not remove the fat, you can use less oil, but the dish will be more nutritious. Each heart cut into rings - it will be more beautiful - and fry in preheated skillet.

The meat is fried for about 5 minutes, and then the same amount of time, fried onions, followed - carrots, saute it should be 1-2 minutes. The boil water put the potato wedges, boil for 10 minutes (until soft), add myasoovoschnuyu zazharku, cereals, cook about 10-15 minutes. Then seasoned with spices, salt, put the greens and give the brew before serving 20-25 minutes.

 Preparation of chicken soup for the heart
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The first secret to the original soup

A little secret: chicken soup or offal will be surprising fragrant when put together with a few grains of thin rings of fresh ginger root. Before serving, they should be removed from the pan. This soup can be prepared with any grains, pasta, dumplings and even dumplings. Depending on the flavor of cereals will change color.

Feature chicken hearts is that, in fact, after the chicken breast is the second most important dietary product that a person receives from this poultry. Calorie Heart (crude fat) is only 158 kcal 9, 45, 9 more calories than breast. It does not matter if the hostess does not sit on a diet, but for dietary product simply remove the fat from the "cap" of the heart. Some do not like the food that uses the heart, including the chicken, and it is in vain!

Heart bird rich in micronutrients and macronutrients, vitamins.   As a protein food, it is recommended by nutritionists to eat people who have recently undergone surgery and trauma, after a serious illness. Also dishes based on chicken hearts should enter into the diet for anemia, malfunction of the cardiovascular system, in violation of the nervous system. Dishes of this byproduct useful and nutritious, most importantly, learn how to cook delicious. Very tasty soups from this part of the bird carcasses and legumes - beans, lentils, peas.

With small curly pasta and beans

You need:

  • 2-3 liters of water;
  • 400-500 g of hearts;
  • cup canned beans or boiled in advance;
  • 100 grams of pasta;
  • 2 stalks leeks;
  • 300-400 g of potatoes (3-4 pieces);
  • 100-150 g carrots (1 large or 2 small);
  • Tomato 300-350 g (3-4 pieces).

From spices need:

  • Laurel - 1 sheet;
  • fresh parsley and dill;
  • a mixture of peppers;
  • Ground saffron;
  • salt to taste.

Prepare the meat: wash, peel. Boil in water for 40-50 minutes, add salt and laurel, add medium-sized chopped potatoes and cook for another 5 minutes, then add zazharku: fry the finely chopped leek stems, add them carrots, grated on a grater medium-sized, and then - tomatoes. They can grate or chop the arbitrary slices. Adding tomatoes, stew all zazharku 1-2 minutes and add the spices: 0, 5 teaspoons of ground or grated pepper and a little less of saffron. Put in a pan and allow to boil, then add the beans. And as soon as the boil, add the pasta, dressed with fresh herbs and serve.

 the ingredients for the soup with chicken hearts
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The second secret to favorite dishes

There are two small secret from this variety of soup in which we can ensure that it is popular among households and guests. Boiled hearts should pull out of the broth and cooled, cut into slices - so the soup will be beautiful. If you do not use the usual pasta, and small curly pasta or pasta color - the dish will be much tastier and more interesting. If a family has children, such a variation in the everyday diet will lead them into raptures.

With lentils and Provencal herbs

It is even simpler than the traditional soups with cereals, but especially original touch will give him even so much the lentils, as the use of aromatic herbs of Provence.


  • 2-3 liters of water;
  • 0, 5 cups of lentils (red);
  • 250-350 g of potatoes;
  • 75 g onion;
  • 75 g carrots;
  • 100 g thin noodles or vermicelli;
  • salt to taste;
  • Provencal herbs, or a handful of dried basil.

Prepare meat ingredient: wash, cut, remove blood clots and fat. Cook for 30-35 minutes. Then, put the lentils, after the water boils, add the shredded vegetables. If desired, they can be roasted, but then it will be not as bright taste of lentils and herbs. Onions can be lightly roasted and put at the end of cooking. Vegetables cook for 10 more minutes to almost fully cooked and only then add the noodles. Cook for 2-3 minutes, add spices and served on a table.

 different recipes of chicken soup
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The third secret to great tenderness

For the Slavic mentality assorted cereals and soups with a mix of peas plus noodles are very familiar, however, there are plenty of delicious and original dishes that are inconceivable without a combination of several herbs or ingredients. For example, the usual products such as potatoes and pasta, perfectly possible to replace rice. The taste of this soup will be an original and unforgettably tender.

Two options soup with chicken hearts festive collection

For the first variant (with cream and mushrooms) is required:

  • 1, 5 liters of chicken broth;
  • 350 g of hearts;
  • 300 grams of mushrooms;
  • 120 g whipping cream;
  • parsley;
  • cup frozen or canned peas;
  • 75 g of carrots and onions;
  • 2 tablespoons flour;
  • 2 tablespoons melted butter;
  • a pinch of ground black pepper and coriander;
  • salt to taste.

Prepared meat cut into equal parts (can be half or slices), onion cut into small cubes, chop the white root, rub the carrots, mushrooms cut into middle-sized slices. In a frying pan heat the butter and with an interval of five minutes to fry foods in this order: onion, carrot, parsley, mushrooms. In another pan fry the flour mixture and coriander until golden brown, then pour half a cup of broth and bring to a boil. Pour the cream, bring to a boil again, remove from heat. Boil the rest of the broth, put the chicken hearts and cook for 25-30 minutes, then add the vegetable zazharku, peas and gravy. Having brought almost to a boil, remove from heat. This dish should be served hot at the table.

The second option for the hot holiday feast


  • 500 g chicken hearts;
  • 300 g potatoes;
  • 1 processed cheese;
  • 1 bell pepper;
  • 1 carrot;
  • 1 onion;
  • 1 tomato;
  • dried herbs or fresh herbs.

Hearts wash and prepare, boil 2 liters of water 40-50 minutes. Cut potatoes middle-sized slices, put in boiling broth to the meat and cook for about 7-8 minutes. Finely chop onion and rub a medium-sized carrot, tomato and cheese, cut into julienne peppers and put into the broth with potatoes and meat. Cook for another 10-15 minutes. If the dry spices (dill, basil, parsley) is to put them 2 minutes before end of cooking, fresh herbs have to throw into the pot as soon as the gas is turned off. As with all previous versions should be served hot.

 Chicken heart - little secrets of culinary delights