Soup With Chicken Hearts And Buckwheat - A Recipe With A Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Buckwheat soup with chicken hearts is an inexpensive, tasty, and quick first course. Be sure to fry the onions with carrots, they will add sweetness to the soup, and a fresh and ripe tomato will balance the broth with its acidity. Children are happy to eat this soup, so be sure to cook it.

Ingredients

Chicken hearts - 400 g

Potatoes - 5 pcs.

Carrots - 1 pc.

Onions - 50 g

Buckwheat - 100 g

Garlic - 1 clove

Tomato - 1 pc.

Parsley - a few twigs

Salt and pepper to taste

Bay leaf - 1 pc.

Lean oil - for frying

Water - 2 l

Casserole 2.5 liters

43 kcal
40 minutes
40 minutes

Photo of the finished dish

Step by step recipe with photo

Prepare the necessary foods for the chicken heart and buckwheat soup. Peel onions, carrots, garlic and potatoes, wash together with tomatoes and herbs.

Wash hearts under running water, cut off capillaries and excess fat, cut in half, remove blood clots. Put them in a saucepan with water, cook over low heat for 15 minutes.

After a while, add diced potatoes to the pan, cook for 5-7 minutes.

At the same time, heat a little refined vegetable oil in a pan, fry the chopped onions and carrots until soft and sweet, 3-4 minutes. Transfer vegetables to soup, cook for 5 minutes.

Next add the diced ripe and juicy tomato.

And immediately add well-washed buckwheat. Cook the soup over low heat for 10-12 minutes. In the process, add a crushed garlic clove and bay leaf.

Season the soup with salt and pepper to taste, if desired, you can add your favorite universal seasoning. Chop up your favorite fresh herbs, transfer to soup, stir and turn off the stove immediately. Leave the soup covered for 10-15 minutes. During this time, buckwheat will reach readiness and swell well.

Soup with chicken hearts and buckwheat is ready. It will be most delicious if, when serving, put a spoonful of market sour cream on a plate.

Enjoy it.