Salad with Pancake and Heart
⏳ Time
1 hour
🥕 Ingredients
16
🍽️ Servings
6
Description
Instead of dressing, you can use mayonnaise. The pancakes are very tasty on their own and can be eaten for dinner with mayonnaise.
Ingredients
- Chicken hearts - 4 pieces
- Chicken Egg - 4 pieces
- Fermented Milk - 3 fl oz
- Onion - 1 piece
- Carrot - 1 piece
- Orange Bell Peppers - 1 piece
- Apple Cider Vinegar - 3 tablespoons
- Salt - to taste
- Olive Oil - 1 tablespoon
- Natural Yogurt - 3 fl oz
- Dry yeast - 0.4 oz
- Mustard Greens - ½ teaspoon
- Dried Dill Stems - ½ teaspoon
- Khmeli-suneli - ½ teaspoon
- Wheat Flour - 4.2 oz
- Mustard Greens - 8 stems
Step by Step guide
Step 1
Cut the heart into 4 pieces, remove the veins, and boil in salted water for 1 hour (you can use beef heart, but the cooking time will be significantly increased).
Step 2
For the pancakes, mix 1 egg, sour milk (or kefir), flour, a pinch of salt, and yeast to make the batter. Add mustard and spices to your liking (I added khmeli-suneli and crushed dried dill with crushed dried dill flowers). Cook thin pancakes. It is preferable not to brown them. No more than 5 pancakes will be used in the salad.
Step 3
Boil 3 eggs hard.
Step 4
Chop the vegetables: grate the carrot on a coarse grater; slice the onion into thin half-rings; cut the pepper into 4 parts and then into thin strips. Mix everything, add salt, pour in the vinegar, mix again, and let sit for 5–10 minutes. Then drain the excess vinegar. For the beet greens: separate the leaves from the stems. Chop the leaves coarsely. Slice the stems very thinly, separating any particularly large fibers. Sauté the vegetables and greens in vegetable oil over low heat with the lid on for 10 minutes. You can add a little hot pepper. The vegetables should not be fried! Just bring them to softness.
Step 5
Combine the ingredients. Grate the eggs on a coarse grater (or use an egg slicer). Cut the heart into small cubes. Cut the pancakes in half and slice them into strips (be careful not to let the pancake noodles stick together). Add the cooled vegetables.
Step 6
For the dressing, salt the sour natural yogurt or sour cream and add olive oil, whisking with a spoon. Dress the salad.
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