Are chicken hearts a dietary product or not?

Salad with broccoli and hearts

A hearty, healthy dish, served as a main dish or as a cold appetizer.

• hearts – 300 g;
• broccoli – 250 g;
• red lentils – 130 g;
• lemon - quarter;
• garlic – clove;
• red onion – 1 piece;
• balsamic vinegar – 2.5 tablespoons;
• olive oil – 5 tablespoons;
• mustard - a small spoon;
• salt is added to taste.

1. Chop the onion into rings, put in a bowl and pour in vinegar, leave for 15 minutes, stirring occasionally;
2. Rinse the hearts, remove the film, boil in water with added salt;
3. Take the broccoli into pieces, add hot water, add salt and boil;
4. Place the cabbage in a sieve and cool;
5. Rinse the lentils and boil, then cool and put in a salad bowl;
6. Coarsely chop the cabbage, the main product, and squeeze out the garlic;
7. Mix mustard, oil and lemon juice;
8. Combine all salad ingredients together;
9. Garnish with onion rings.

How to select and store chicken hearts

The healthy product is available for sale in chilled and frozen form.

Preference should be given to chilled hearts, since with such storage they optimally retain all their beneficial properties.

In both cases, the first thing you need to do is inspect the packaging:

• it must be without any damage;
• be marked with the date of manufacture and sale.

For a frozen product, the main criterion is the minimum amount of ice. Ideally there should be a light icy glaze. A large amount of ice will not be in favor of the choice of product and will mean that it has already been defrosted.

Important! Proper defrosting should only be done in the refrigerator.

When choosing, you need to pay attention:

• for an even color of the product;
• absence of spots and a large number of blood vessels;
• for a dense and smooth texture;
• The optimal heart size is within 4 cm.

Stewed hearts in sour cream

Popular dish. Served with a side dish of boiled rice or mashed potatoes. The recipe can be supplemented with champignon mushrooms.

• chicken hearts – 400 g;
• low fat sour cream – 250 ml;
• onion – 2 pcs;
• wheat flour - a tablespoon;
• sunflower oil;
• salt is added to taste;
• ground black pepper.

1. Rinse the by-product, cut into 4 parts;
2. Chop the onions, fry with oil until golden brown;
3. Place the hearts in a frying pan, simmer with added water over low heat, cover with a lid;
4. Add sour cream, flour, salt and pepper;
5. Mix the ingredients thoroughly and cook until the sauce thickens;
6. Before serving, sprinkle chopped parsley on top.

What can you cook from chicken hearts?

A dish made from chicken hearts is tender, satisfying and low in calories. They can be boiled, fried, stewed with various vegetables or cereals: everything will be fantastically tasty.

You can prepare a wide variety of delicacies from the hearts:

1. Soups with various ingredients.
2. You can fry them as an independent dish, for example, kebabs on skewers.
3. Can be stewed together with mushrooms, potatoes, eggplants.
4. Or simmer separately in sour cream or cream, and serve rice, buckwheat, and pasta as a side dish.

Braised chicken hearts in sour cream

Ingredients:

• chicken hearts - 500 g;
• sour cream - 2 tbsp;
• medium onion - 1 piece;
• medium carrots - 1 piece;
• leek 1 piece;
• olive oil;
• salt, pepper - to taste.

Cooking process:

1. Wash the chicken hearts thoroughly, clean them of blood vessels and fat.
2. Cut the onion into half rings and place in a frying pan with heated oil. Fry until golden brown.
3. Place the hearts and simmer for 10 minutes.
4. Add carrots cut into small strips. Continue simmering for another 5 minutes. Salt and pepper.
5. Sprinkle the finished dish with leeks, cut into rings.

Can be served with a side dish of rice or buckwheat.

Chicken heart soup

Ingredients:

• chicken hearts 200 g;
• medium potatoes 2 pcs;
• small onion 1 piece;
• small carrots 1 pc;
• tomato paste 1 tbsp;
• greens 1 bunch;
• salt, spices to taste.

Cooking process:

1. Wash the hearts, make an incision, get rid of fat and blood clots.
2. Place the hearts in boiling water, boil for 10 minutes, then drain the broth.
3. Add clean water and bring to a boil.
4. Lightly fry the onions and carrots, add a spoonful of tomato paste.
5. Place the roast and potatoes into the boiling broth and cook for 25 minutes.
6. Add salt, spices and let it brew for about half an hour.

When serving, sprinkle with herbs.

Light soup

A healthy, nutritious and tasty option for your everyday lunch meal. The set of vegetables for the soup can be changed.

• main offal – 500 g;
• potatoes – 3 pcs;
• bell pepper – 1 piece;
• tomato – 2 pcs;
• bay leaf – 2 pcs;
• greenery;
• sour cream is added to taste;
• pepper and salt.

1. Wash the hearts, cut into halves, put in a pan with water;
2. Bring to a boil, skim off the foam and lower the heat;
3. Boil for 10 minutes, then add potatoes;
4. Add salt and cook for 7 minutes;
5. Cut the pepper into squares;
6. Rinse the tomatoes with boiling water, remove the peel, coarsely chop the pulp;
7. Place the vegetables in a saucepan along with the bay leaf;
8. Boil the soup for 7 minutes, then pour in the herbs and let the soup stand for 5 minutes under the lid;
9. Pour into plates, add sour cream and pepper.

Roast with mushrooms

The roast turns out delicious, easy to prepare, although it takes some time. The dish will be more refined if you add nutmeg, pepper, bay leaf and rosemary.

• eggplant – 1 piece;
• green apple – 1 piece;
• bulb;
• champignon mushrooms – 500 g;
• olives - jar;
• dill and cilantro - a bunch;
• hearts – 400 g;
• garlic.

1. Cut the mushrooms into cubes or slices, fry with the addition of oil so that the mushrooms release their juice;
2. Add the onion and do not remove the pan until the onion turns golden;
3. Place fried onions and mushrooms in a cup, add herbs and chopped apple;
4. Soak the eggplant in water and cut into cubes;
5. Fry the eggplant and heart halves;
6. Add everything else, plus spices;
7. Stir, pour in a third of a glass of boiling water and simmer for 5-10 minutes;
8. At the end add garlic for flavor.

Dietary hearts in cream sauce

The basis of the recipe is spices and creamy sauce. The peculiarity of the recipe is that the hearts are fried in their own juice and then supplemented with other ingredients. This allows you to reduce the calorie content of the dish. Buckwheat, rice, and fresh flatbread can be a side dish.

• main product – 500 g;
• onion – 1 piece;
• cream 10% fat – 100 ml (optional);
• Khmeli-suneli seasoning.

1. Rinse, clean the heart, fry under a closed lid over low heat (without adding oil) for 7 minutes;
2. Add chopped onion, pepper, salt, seasoning, cream;
3. Simmer for 30-40 minutes over low heat, cover with a lid, stir occasionally.

Are chicken hearts good for weight loss?

The amino acid methionine contained in chicken hearts has invaluable benefits during diets, increasing the functionality of the liver and helping to quickly remove fats from the body.

Dishes with this product are distinguished by beneficial dietary and nutritional properties, especially if they are boiled over low heat or steamed: with such processing, their calorie content will be minimal, but the benefits will be maximum.

While in a fried and stewed product, the kcal figure will seriously increase, boiled hearts can be safely included 2 - 4 times a month when planning a diet.

Attention! Nutritionists do not recommend eating chicken hearts more than twice a week, since the amount of fat they contain is on average 10 g per 100 g of dish. This is 13% of the recommendations per day when following a diet designed for 2000 kcal.

Heart chops

The dish is served as a cold appetizer. True, you will have to tinker with it a little, but the chops turn out juicy, tender, with a thin crispy crust. Plus, this is a great recipe for those on a diet.

1. Rinse the hearts, dry them, cut off the arteries;
2. Make a transverse cut along each piece (to increase the area of ​​the heart);
3. Place the pieces on a board, cover with film and beat off;
4. Beat the egg separately, add salt and pepper;
5. Dip a piece of meat in the batter, then roll it in a plate with flour;
6. Fry in a frying pan with added oil until golden brown and crusty;
7. Serve with sauce or herbs.

Jellied

The recipe is suitable for a holiday table. The dish can be made in portions in molds.

• heart – 500 g;
• chicken carcasses and trimmed chicken meat – 500 g;
• agar-agar seasoning;
• salt pepper;

1. Trim fat from hearts, boil for 40 minutes;
2. Separately, cook chicken bone broth (cook for 40 minutes, add salt and 2 peppercorns);
3. Place the finished hearts in the mold, cut side to side;
4. Strain the broth, dissolve agar-agar there (a spoonful of seasoning per 1.5 cups of liquid);
5. Boil the liquid with agar-agar and simmer for 3 minutes to activate its gelling properties;
6. Fill the mold with broth. The layer is equal to the height of the meat;
7. The aspic should harden within 3 hours.

Braised chicken hearts

Many girls, when switching to a diet, completely lose their heads and forget about health. Nutrition should be balanced, with reduced carbohydrate intake. Then you can quickly and effectively lose weight, and the kilograms will not return. You also need to eat enough protein, which meat is especially rich in. Today we will prepare delicious chicken hearts at home.

Although the dish is intended for those who are trying to lose weight, do not think that by eating hearts at 10 pm you will see the effect. It contains enough calories that should be converted into energy and spent during the day. The maximum allowed time is one o'clock in the afternoon. After this time, this dish is not recommended for those losing weight.

The benefits of chicken hearts

Chicken hearts have a lot of positive effects for the human body, and are also recommended for consumption by entire categories of people, such as:

1. People suffering from heart and circulatory diseases
2. Anemic patients
3. Pregnant women
4. For athletes
5. For patients undergoing post-operative recovery and recovery from severe injuries

Benefit:

• Virus protection. The hearts contain a useful element - lysine. It has a good antiviral effect. Useful for the prevention of viral diseases such as colds during periods of particular risk of disease. And also during the recovery period after viral and colds. Lysine improves the synthesis of hormones and enzymes.
• High taurine content. Hearts, like chicken meat, contain large amounts of taurine, at the level of crustaceans. It has several useful functions - it reduces the risk of coronary heart disease by 60% in women with high blood cholesterol levels. Helps people suffering from high blood pressure and prevents the development of diabetes.
• Improve blood circulation. They saturate blood molecules with hemoglobin, improving bleeding in the human body. For diseases of the vascular system and heart failure, it is better to divide the product into several doses throughout the day. They are useful for children and adults with anemia; they just need to be prepared by baking them in the oven. Magnesium and sodium restore water balance in the body and normalize blood pressure.
• During pregnancy. Chicken hearts are the safest meat product for expectant mothers. Doctors may intentionally prescribe the use of this particular meat product. Closer to childbirth, it is necessary to limit the consumption of all meat products, including hearts.
• Stimulation of body tone. Amino acids - lysine, leucine, isoleucine and valine are not synthesized in the human body, but are extremely important for the construction of all tissues and development of the body. The only way to obtain these microelements is to come from outside. Hearts are enriched with these elements. Isoleucine promotes the development of muscle fibers and their growth and recovery, leucine helps athletes during periods of recovery - restores bone tissue, muscles and skin cells. Lysine helps in building proteins. Valine helps in the formation of new cells and tissues in the body. Hearts are useful for athletes who engage in strength sports.

There are a number of contraindications to the use of this product:

• Individual intolerance. Chicken hearts are not just a meat product. The heart itself is a complex organ; intolerance is possible, as in the case of eating animal liver. Before use, you must ensure that you are not intolerant. Even if the product is digested quite easily, it is not recommended to consume it more than three times a week.
• Pancreatitis. It is undesirable to use this product during exacerbations of pancreatitis. The hearts are quite hard, even with proper preparation, this complicates the work of the digestive tract - spasms and colic are possible, after which gastric lavage will have to be performed.
• High cholesterol content. One of the main disadvantages of this product, like any meat product, is its high cholesterol content. This factor also determines the limitation of the consumption of hearts; remember, as stated above, it is better not to consume this product more than three times a week.

The smallest offal is chicken hearts. Despite their size, they have many useful properties for normal human life. The benefits of chicken hearts are enormous, even if the product itself weighs very little - only 30 grams.

To choose a fresh product, you need to buy chicken hearts that are dark red in color and have a dense structure. It is best to give preference to a chilled product; before cooking, the hearts are thoroughly washed and the fat is trimmed off. You can boil, stew, fry the hearts with or without vegetables, cut into two parts or whole, as you like.

• Chicken heart dishes are recommended for anemia and disorders of the cardiovascular system. After receiving various injuries, it is also recommended to consume hearts, as they quickly restore damaged tissue.
• A product rich in sodium activates the nervous system and improves blood pressure.
• Chicken hearts are a muscle rich in amino acids and proteins. These are proteins that are easily digestible. Therefore, the body receives only benefits from such a product.

Chicken hearts contain many minerals and vitamins that normalize the functioning of many organs. Hearts contain a lot of amino acids that are important for humans. One of these acids is isoleucine, which can have a beneficial effect on the entire body - there will always be a sufficient level of sugar in the blood, hemoglobin synthesis will always be normal. Only isoleucine helps the body recover after operations and injuries. This is one of the most active sources of energy.

Chicken heart is rich in lysine, which improves the synthesis of enzymes and hormones, and it also has antiviral properties. A dish of chicken hearts is recommended for people during rehabilitation after infectious and colds.

When so many good words have been said about chicken hearts, there is hardly any reason not to eat them. There is no harm or contraindication to hearts. The only exception is product intolerance or allergies. So be healthy, eat chicken hearts and just enjoy every new day!

There are no absolute contraindications to the consumption of offal. If there is no allergy or individual intolerance to this product, then dishes made from them are recommended even for pregnant women. Boiled or stewed, they should be given to a nursing mother. However, if you are sensitive to meat products, hearts are not recommended to be eaten, as they can harm the body.

It is not recommended to use hearts for pancreatitis. After processing in the digestive tract, they remain relatively tough, so they can cause problems in the gastrointestinal tract. The patient may experience inflammation and colic, so offal should not be included in the diet for acute pancreatitis.

Energy value per 100 g:

• proteins - 9.71 g;
• fats - 7.50 g;
• carbohydrates - 2.20 g;
• calorie content - 115.67 kcal.

Ingredients:

• chicken hearts – 500 g;
• champignons – 200 g;
• onion – 1 pc.;
• ground black pepper 0.5-1 tsp;
• sour cream 10% - 200 g.

Cooking method:

1. We wash the main product well and put it in a frying pan. Please note that it must be dry and oil must be used.

1. Cut the champignons into pieces and add to the hearts.

1. Cut the onion into half rings or cubes. If the onion is not large, then use 2-3. There should be a lot of this product.

1. Close the lid and simmer for 10-15 minutes. There is no need to add additional water. Then sprinkle generously with ground black pepper and mix. Be sure to try it. If you feel that there are not enough spices, you can add more. Since the dish is dietary, we do not add salt.

1. Simmer for another 2-3 minutes. Then pour in sour cream.

1. And simmer again for 5-7 minutes. Be sure to taste the heart so that it is not raw inside. In this case, the extinguishing time can be increased. The dish is ready and can be served.

Little secret: To make the dish as healthy as possible, choose chilled hearts rather than frozen ones. They should be dense to the touch, have a smooth, beautiful structure without damage. The finished dish is served without a side dish and you can eat a maximum of 200 g at a time. If you have a large family, then hearts can be prepared for everyone, but then use mashed potatoes, rice or pasta as a side dish.

Nutritionist advice. Since the calorie content of the finished dish is low, it is necessary to supplement it with other products. If this concerns lunch, then you can diversify the menu with vegetable soup, whole grain yeast-free bread, baked or raw vegetables.

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Summarize

• Chicken hearts are rich in several nutrients, including protein, zinc, iron and B vitamins.
• Eating organ meats such as chicken hearts can also be a great way to promote sustainability and combat food waste.
• The best thing is that they are easy to make at home and can be a great addition to a nutritious diet.

The article was prepared by experts for informational purposes only. It should not be used as a guide for treating medical conditions and is not a substitute for professional medical advice, diagnosis, or treatment. In case of illness or any symptoms, you should always consult a doctor and not self-medicate.

Tags: Chicken

About the author: Alexander Fedorov

Candidate of Biological Sciences, biologist, nutrition expert. Graduated from Stavropol State University with a degree in Biology at the Faculty of Biology and Chemistry.

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How to cook chicken hearts

Usually the question: “How to cook chicken hearts?” There are a lot of recipes using butter, sour cream, and, in addition, flour. All this, of course, is great, but it’s not very suitable if you’re counting calories. One far from impressive serving of such a dish will contain almost 300 kcal, mainly from fats rather than proteins. Therefore, it is definitely worth looking for a healthier alternative. But many people don’t like hearts simply boiled in water with spices. If you are one of them, try to learn how to make changes to delicious recipes to make them lower in calories.

How to cook chicken hearts without extra calories

The easiest way is to rinse them and bake them without additional oil, for example, in a bag, or steam them. This is quite tough meat, it will not be very tasty if you just bake it on a baking sheet, parchment or without a lid.

The fastest way is to place the hearts in a chicken baking bag (if you want to lose weight, take one without “factory” seasonings, there are quite a lot of extra ingredients) and cook in the oven at 200 degrees. For those who do not shy away from the microwave oven, there is an even faster method - the same package, 600 W of power, and about 12-14 minutes.

Stewed hearts can be used as an independent meat dish or a meat component in salads, casseroles and other complex dishes.

If you bought “heart + liver” sets on a tray, it’s even easier to prepare - you can simmer them in water with black pepper and onions, you’ll get a pretty passable second course.

What and what to replace in classic recipes with hearts:

• sour cream 20% and fatter - Greek yogurt 5-6% fat, or sour cream 10% fat;
• cream - milk;
• any fat can be conditionally “replaced” by adding chopped stewed red pepper to the dish, or the same grilled vegetable, this will soften the consistency of the dish and add very few calories;
• Replace hard cheese with suluguni or low-fat mozzarella. You can simply reduce the amount of cheese in the recipe by using a finer grater;
• We replace butter for frying with coconut oil, but we do not fry the liver itself in it, but only stew onions and other vegetables in it. In this case, you need to take a minimum of oil and mix the vegetables thoroughly during cooking;
• We replace the mayonnaise in salads with a spoonful of yogurt with the addition of mustard; you can add any vegetables with a “creamy” texture to the salad - baked peppers, tomatoes, eggplants or zucchini, this will make the dish “smoother”, and the lack of fat from mayonnaise in it will be less noticeable.

Nutritional value and calorie content of chicken hearts (per 100 g)

How to cook chicken hearts: recipes

Hearts stewed with milk

1 tray of hearts (half a kilo), onions, garlic, dill, carrots, a glass of low-fat milk, parchment.

Chop the vegetables as you like, you can lightly spray them with oil from a spray, if you have one in the kitchen. Place on parchment and bake in the oven at 200 degrees for about 15 minutes. Rinse the hearts in cold water and simmer with water until half cooked in a deep frying pan. Pour in milk. Simmer for 10 minutes. Add vegetables, stir, simmer until done.

Hearts with leeks and yogurt

1 leek stalk, 500 g hearts (also suitable with liver for this recipe), 200 g champignons, 1 white onion, 2 cm celery root, black pepper, salt, a jar of Greek yogurt, fresh dill.

Chop the dill, mix with yogurt and leave. Lovers of fresh onions can add a quarter of an onion to this. Chop the remaining vegetables, place them together with the hearts in a deep frying pan and add water. Simmer until done, stirring occasionally. Serve with yogurt and herbs. Great as a main course with brown rice or broccoli.

Hearts baked with vegetables

Unseasoned baking bag, 500 g hearts, 2 large bell peppers, 1 tomato, 1 carrot, 200 g green beans, 1 teaspoon olive oil, garlic clove, fresh or dried basil.

Prepare the vegetables, cut them, wash the hearts. Place all ingredients in a baking bag, add olive oil and garlic, stir, bake at 200 degrees for about 40 minutes. Place the bag on a baking sheet; juice may leak out during cooking. Carefully remove everything together, and open the bag only after the steam inside has subsided and the dish has cooled down a little, otherwise you can get burned by the steam.

Hearts with mushrooms in mustard sauce

1 jar of Greek yogurt, 20 g of any low-fat mozzarella (which has up to 260 kcal per 100 g, you can also take regular suluguni, which melts), 2 tablespoons of Dijon mustard. Half a kilo of chicken hearts, onion, carrots, bell pepper, 200 g of champignons.

Chop the vegetables together with the hearts, place in a deep frying pan, add water, and cook until half cooked. Mix yogurt with Dijon mustard, add to the dish, simmer until tender. Turn off the heat, sprinkle the hearts with grated cheese and let it melt under the lid. You can do without cheese.

Chicken hearts - benefits and harm to the body

Chicken hearts that were stored or transported in violation of sanitary standards can cause damage.
To avoid poisoning, it is necessary to consume only fresh offal. If the hearts have been frozen, their shelf life should not exceed 2 days. The content of saturated fats and carbohydrates in chicken hearts is not exceeded. The product does not contain GMOs or carcinogens.

The main benefit of this product lies in its composition, which contains many useful components. In terms of amino acids, vitamins and microelements present in the composition, hearts are superior to almost all other offal. Vitamins belonging to groups B and PP are especially useful; they can influence energy metabolism and normalize blood circulation.

First of all, chicken hearts must be included in the diet:

• in people involved in active sports
• for those suffering from heart and nervous diseases
• in pregnant women and children
• in people who have suffered injuries of varying complexity

Despite all the positive properties and qualities, the cholesterol contained in this product can be harmful to health. In order to avoid problems of this kind, the use of the product should be reduced to three times a week.

And one more point that should be clarified when discussing chicken hearts, their benefits and harms, the calorie content of the product is only 158.9 kcal per 100 g, which is quite acceptable for use in both protein and low-calorie diets.

If there is an individual intolerance to the product or the occurrence of allergic reactions, you will have to stop eating hearts altogether.

Chicken heart and broccoli salad

This healthy and satisfying salad can be served as an appetizer or main course.

- 300 g chicken hearts; - 250 g broccoli; - 130 g red lentils; - 0.25 lemon; - 1 clove of garlic; - 1 red onion; - 2.5 tbsp. spoons of balsamic vinegar; - 5 tbsp. spoons of olive oil; - 1 teaspoon Dijon mustard; - salt.

Chop the red onion into thin rings, place in a bowl and cover with balsamic vinegar. Leave it for 15 minutes, stirring occasionally. Rinse the chicken hearts, peel off the films, and boil in salted water. Break the broccoli into small florets, pour boiling water over it, add salt and cook until soft. Place the cabbage in a colander and cool.

Rinse the lentils, add a small amount of water and boil. Drain the water, let the lentils cool and place them in a salad bowl. Add the pressed garlic, broccoli and hearts, cut into large pieces. Mix mustard with vegetable oil and freshly squeezed lemon juice, pour the sauce over the salad and stir. Garnish the dish with onion rings and serve.

Useful properties of chicken hearts

Chicken heart is considered the smallest offal that can be prepared as a separate dish. One heart weighs about 30 grams and its size is 4 cm. An average heart weighs about 30 grams and reaches a length of about 4 centimeters. Despite the small size of the chicken heart, it is extremely beneficial for the human body.

Chemical composition of chicken hearts

Calorie content of chicken hearts is 160 kcal. Moreover, they contain 15.8 grams of protein, 10.8 grams of fat, 0.8 grams of carbohydrates.

100 grams of chicken hearts is about 4 pieces. They contain an incredible dose of vitamins and microelements that saturate the body.

Chicken by-products are dietary. Many models choose chicken hearts when losing weight. Also, chicken hearts are included in the diets of athletes when gaining muscle mass. Despite their low calorie content, hearts contain a high concentration of protein, which is necessary for muscle gain.

Chicken hearts contain B vitamins: , , , , and B12. The last component is especially important, since B12 is not found in foods of plant origin. It can only be obtained from meat products.

The B vitamin group is responsible for the functioning of metabolic processes in the human body. Regular consumption of food containing them ensures the production of hormones and enzymes.

Chicken hearts contain vitamin A, known for its beneficial properties for vision. It also affects bone strength.

Vitamin PP (nicotinic acid) is also included in chicken hearts. A lack of this vitamin in the body can lead to dermatological diseases.

By-products are rich in potassium, which ensures the strength of the nervous system, phosphorus, necessary for the development of the skeleton and connective tissues, and iron, necessary for improving blood quality. Also, magnesium and copper, which affect the blood, are included in chicken by-products.

It is recommended to add chicken hearts to the diet of people with nervous system problems. They help to recover from long-term stress and serious illnesses. Necessary to speed up healing processes.

Chicken hearts in sour cream

One of the most popular dishes is hearts stewed in sour cream. Serve them with mashed potatoes or rice. If desired, the hearts can be supplemented with thinly sliced ​​fresh mushrooms - for example, champignons.

- 400 g chicken hearts; - 2 onions; - vegetable oil for frying; - 1 glass of sour cream; - 1 tbsp. spoon of wheat flour; - salt; - freshly ground black pepper.

Rinse the hearts thoroughly and cut into 3-4 pieces. Finely chop the onion and fry in a small amount of vegetable oil until golden brown. Reduce the heat, place the hearts in the pan, add a little water and simmer with the lid closed until soft. Then add sour cream, salt, freshly ground black pepper and flour. Mix everything and cook until the sauce thickens. Before serving, you can sprinkle the dish with finely chopped parsley.

Soup with hearts

A tasty and nutritious option for everyday meals is chicken heart soup. The set of vegetables can be varied.

- 500 g chicken hearts; - 1 large sweet pepper; - 3 medium-sized potatoes; - 2 ripe tomatoes; - 2 bay leaves; - salt; - freshly ground black pepper; - a bunch of parsley, dill and celery; - sour cream to taste.

Rinse the by-products, cut them in half, place them in a saucepan and cover with cold water. Bring the water to a boil, skim off the foam and reduce the heat. Boil the hearts for about 10 minutes, then add the peeled and medium-sized potatoes to the pan. Add salt to the soup and cook for another 7 minutes. Peel the sweet peppers from partitions and seeds, cut into squares. Pour boiling water over the tomatoes, remove the skin, and chop the pulp coarsely. Place vegetables in soup, add salt and bay leaf. Cook the soup for another 7 minutes, add a handful of herbs and let the dish stand for 5 minutes with the lid closed. Pour the soup into bowls, pepper and season with sour cream.

Soup with chicken hearts and cheese

A light and at the same time satisfying dish, the aroma of which will attract the whole family.

Ingredients

• 1 carrot;
• 1 onion;
• 50 g butter;
• 600 g chicken hearts;
• salt and ground black pepper - to taste;
• 2.5 liters of chicken broth;
• 4 potatoes;
• 100 g cream cheese;
• 50 g noodles;
• bunch of dill.

Preparation

Peel and grate the carrots and chop the onion. Fry them in butter until half cooked. Add washed and chopped chicken hearts to them. Fry for 15–20 minutes. At the end, add salt and pepper.

Boil the broth and add the diced potatoes. When it is cooked, add the fried hearts and vegetables. Let simmer for 5-7 minutes.

Add noodles and cream cheese. Stir and serve in a couple of minutes along with chopped herbs.