Chicken Hearts and Buckwheat Soup
⏳ Time
50 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Chicken Hearts and Buckwheat Soup
Ingredients
- Chicken hearts - 17.6 oz
- Buckwheat Groats - 3.5 oz
- Salad Potatoes - 4 pieces
- Onion - 1 head
- Carrot - 1 piece
- Dill - to taste
- Salt - to taste
- Chicken Seasoning - to taste
- Chicken Broth - 1 qt
- Vegetable Oil - 0 fl oz
- Green peppercorns - to taste
Step by Step guide
Step 1
Rinse the chicken hearts, trim excess fat, cut each in half without cutting all the way through, and remove blood clots.
Step 2
Dice the carrot.
Step 3
Finely chop the onion.
Step 4
Sauté the chicken hearts in vegetable oil for 5–7 minutes.
Step 5
During the sautéing, add the chicken seasoning.
Step 6
Add the chopped onion to the hearts.
Step 7
Add the diced carrot. Stir and simmer covered until the vegetables are soft.
Step 8
Boil the julienned potatoes in the meat broth.
Step 9
Add the chicken hearts with vegetables to the pot with broth.
Step 10
Rinse the buckwheat.
Step 11
Add the buckwheat to the soup.
Step 12
Add a few black peppercorns.
Step 13
Salt to taste and cook until the buckwheat is ready (but do not overcook it).
Step 14
Serve with sour cream and finely chopped herbs.
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