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Chicken heart and liver soup. Chicken heart soup is a great recipe for a family dinner

Soup with chicken hearts, prepared according to this recipe, is very fragrant and tasty. Many people prefer not to add vermicelli to soups, fearing that it will boil soft, thereby spoiling not only appearance, but also taste qualities dishes. I suggest frying the vermicelli before adding it to the soup. Fried vermicelli in the finished dish will not turn into porridge, will not swell, will retain its original shape, and most importantly - it will give a great taste.

Ingredients

To prepare the soup we need:
500 g chicken hearts;
3 potatoes;
1 carrot;
1 onion;
2-3 cloves of garlic;
vermicelli;
greens;

vegetable oil;

salt pepper.

Cooking steps

My chicken hearts, clean from the films and cut into circles. Pour everything with water, add a whole onion and send to the fire, cook for 10-15 minutes.

After 15 minutes, add the potatoes, cut into strips, into the pan.

Fry the grated carrots in a frying pan, at the very end add finely chopped garlic. Our roast is ready. Next, fry our vermicelli over low heat until light golden brown (the pan can be greased with vegetable oil with a brush). Set aside the vermicelli for roasting carrots.

When the potatoes are ready, add the roasted carrots and garlic, vermicelli to the pan. Salt and pepper soup with chicken hearts. Add finely chopped herbs and cook for 1-2 minutes over low heat. We give a delicious, fragrant soup to brew and serve.

Enjoy your meal!

Chicken heart soup claims the right to be called the top in the ranking diet soups useful for both adults and children. It is easy to cook with different ingredients, and it will always turn out to be non-trivial. Spicy pickles, baby options, thick stews with cereals ... Today we will teach you the secrets of making the world's best soups with chicken hearts!

The classic chicken heart soup includes the hearts themselves, potatoes and fried vegetables. It is moderately light, but at the same time satisfying. It can be made thin or thick, depending on preferences and the time of year: in cold weather, dense stews always go well.

It is important to clean the hearts of fat, films and veins. So the broth will turn out transparent and very fragrant.

For a family of 4 we need:

500 g of hearts;
3 large potatoes;
bulb;
carrot;
Bay leaf;
oil for frying;
salt, pepper to taste;
bunch of parsley.

Let's start:

We are preparing the broth. Hearts should not be digested - they are ready in 30 minutes.
Meanwhile cut the potatoes into cubes. We clean the onion, chop. Three carrots on a coarse grater.
Saute carrots and onions in oil.
Put the potatoes in the prepared broth, add the vegetables. Bring to a boil and reduce heat to the lowest. Boil vegetables until soft.
Turn off the stove, season the soup with lavrushka and parsley. We insist 5 - 7 minutes. Our first dish is ready!

The pleasant taste of giblets is emphasized by home-made pickles, fresh bread and sour cream.

Cooking with vermicelli

This soup is most loved by children: the small "cobweb" is very popular with little fussy people. So they eat even pieces of hearts, although it is usually difficult to convince children to eat offal.

Required components:

500 g of hearts;
gossamer vermicelli - a handful;
bunch of parsley.

We cook the broth on the hearts, very carefully removing the foam from it - perfect transparency is important. When the giblets are ready, we add a “cobweb” to them, put the parsley and turn off the heat almost immediately: the vermicelli is cooked almost instantly. It is worth overdoing, and it falls apart, losing its appetizing appearance.

When the soup has cooled down a little, we call the family to the table and immediately eat a warm and fragrant meal.

Bean first course

Beans, in general, are very useful, and in soups, its beneficial effect on the body increases many times over. We suggest to retreat from canned or soaked beans the day before - try the green green beans, and shade its taste with fresh cilantro.

What we need:

400 g of frozen beans;
carrot;
bulb;
green peas - a jar or a glass of frozen;
300 g chicken hearts;
greens - cilantro and parsley;
vegetable oil - 20 g;
salt, pepper, spices to taste.

Getting Started:

To begin with, boil the broth from the hearts, which we first carefully clean from fat and films and cut into 2 parts.
While the broth is cooking, clean the vegetables, cut into 2 - 3 parts and lightly sauté in vegetable oil. Since the broth is intended to be cooked from young vegetables, do not grind too much. So the vegetables will feel brighter, and sautéing will reveal their taste.
When the broth becomes rich and the hearts are soft, add vegetables to them and let the soup brew over low heat for 5 to 10 minutes.

Turn off the heat, add greens, and after 3 minutes pour the stew on plates. Fragrant summer and healthy soup especially tasty with black bread and a spoonful of low-fat sour cream.

Soup with chicken hearts in a slow cooker

Such a soup in a slow cooker is prepared very quickly, but eaten even faster. It turns out rich, as if from a Russian stove. This first dish is especially delicious when boiled with millet.

It is important to season the soup with young arrows of garlic or green onion- put greens in the soup, not sparing.

What do we need:

100 g of millet;
500 g of hearts;
young carrot;
large potato;
a generous bunch of greens;
salt, pepper to taste;
some oil for frying.

Getting Started:

Fry the hearts at the bottom of the multibowl. Add grated carrots and diced onion to them.
Add the washed millet and again lightly fry the resulting composition. It is important for us that the millet is saturated with meat and vegetable juices.
Pour the ingredients with 1.5 liters of clean water. Turn on the "Soup" mode and cook the millet and hearts until soft.

Ready meal season with herbs, but put lavrushka at will - in general, the soup is self-sufficient and tasty even without this spice. Serve it in deep bowls with fresh vegetables, bread and sour cream.

This recipe is almost a camping option and is best cooked in nature. Going to the country, do not forget the multicooker with you, and it will help you out in the hot summer season.

Recipe for cooking with peas

Instead of millet, you can also use peas. Choose any - even dry, even fresh-frozen. With both, the soup will turn out hearty and very tasty. We offer classic pea soup with the usual dry yellow peas. Let's cook it in a slow cooker.

High-quality chicken hearts smell like meat, iron and have delicate transparent veins. The color of the fat on them is white, and it is dense to the touch.

Prepare:

a glass of peas;
chicken hearts - 400 g;
potatoes - 3 pcs;
carrot - 1 pc;
lavrushka;
black pepper;
vegetable oil for frying;
salt, pepper to taste.

First, let's soak the peas. We will do this the day before so that it swells properly.

Let's cook the broth from the hearts, peeled from the film.
While it is cooking, make a frying of carrots and onions. Fry them in a pan or at the bottom of a multi-bowl.
Then add the peas, fill the products with broth with hearts, add salt and pepper.
We turn on the "Soup" mode and cook until the signal about the end of cooking for about 30 minutes. At the end, season with bay leaf.

Optionally, add fresh parsley or dried dill, or any other spices you like, to the soup. Effectively and deliciously serve soup with a slice of bacon, fried to a crisp. White croutons are a must!

How to cook with buckwheat

Light, but hearty and fragrant, as if cooked with smoke - it's all about him, about soup with giblets and buckwheat. If there is a ready-made broth, then its preparation will not take much time: only 10 - 15 minutes will be enough.

Prepare in advance a third of a glass of buckwheat, a couple of potatoes and a bunch of greens.

We cook, following the instructions:

Bring the broth to a boil.
Pour the buckwheat, washed in cold water.
Cut the potatoes into cubes and add to the core.
We boil everything for 10 - 13 minutes.

Do not keep the soup on the stove for too long, otherwise the buckwheat will swell and the soup will become unappetizing, turning into a liquid like porridge. We also did not roast, in order to reduce calorie content. But a bunch of greens and a small leaf of laurel should definitely be put - the taste of the soup will become saturated.

Soup of chicken hearts and stomachs

Chicken heart and stomach soup is easy to cook with a hint of tomato. It is good to add pickled mushrooms to it - their interesting sourness will go well with offal. But you can also cook exclusively vegetable soup with bell peppers and tomatoes.

Required Ingredients:

300 g of hearts;
200 g of ventricles;
bell pepper;
potato;
tomato;
bulb;
greens;
salt, pepper to taste.

Cooking like this:

We wash the ventricles and hearts, clean and cut into several parts. We cook broth from them, removing the "scale". Approximate cooking time for offal is 50 minutes.
At this time, wash the vegetables, peel and cut them all into cubes. Bring the broth to a boil, and then put the vegetable slices into it and cook until soft for about 15 minutes over low heat.
When the vegetables are boiled, add greens to them and turn off the fire. Sprinkle the finished dish generously with herbs and squeeze a clove of garlic into it.

We eat this version of the first course with bruschetta and a thin slice of any slightly salted fish.

Unusual pickle with rice

Giblets for pickle - just what the doctor ordered. This is a classic of the culinary genre and nothing compares to a serving of this flavorful stew. Do not be lazy - look for real barrel cucumbers. You will be delighted with the result.

Lifehack: Rice will never fall apart if you add half-cooked aldente grits to the soup.

For soup, prepare: 3 medium-sized barrel cucumbers, half a glass of rice, giblets (hearts, ventricles), vegetable oil for frying, bay leaf, carrots, salt, pepper to taste, half a glass of brine (or more if you like spicy soups).

How to cook:

Cook the broth from the giblets until the offal is soft.
Boil rice until half cooked.
We clean the cucumbers from the skin and cut into strips. We clean the carrots and three on a coarse grater.
We pass cucumbers with root crops in oil.
Put the fried vegetables and rice into the boiling broth. Boil everything over medium heat for 15 minutes.
Turn off the heat and taste the dish for salt.
Add brine according to the sample taken.
We season the soup with any herbs and lavrushka.

The soup will be chic with sour cream and garlic croutons. it the perfect dish in the morning after stormy feasts and just a hearty, encouraging lunch for every day. Together with cucumbers, it is easy to add capers and even pieces of pickled mushrooms to it. Try different options, feel free to experiment.

Get ready and don't forget the first rule delicious first dishes - meat of exceptional freshness. In general, any soups with hearts are an excellent option for a variety of family menus. Hearts are good and languish in pots, where you can add pieces of melted cheese for a creamy taste. Bon appetit everyone!

Many believe that from offal delicious dish will not work. Fortunately, they are wrong. Chicken heart soup turns out to be very appetizing and also healthy.

To make the dish tasty, you need to choose the right offal. There are several rules:

It is better to buy a chilled product. When buying frozen hearts, there is a risk of acquiring stale and low-quality ones.
Hearts should have a natural color and a dense structure.
Fat layers and streaks should be white, not yellow.
It is advisable to buy medium-sized hearts, the size of a walnut.

What is needed:

hearts - 400 g;
potatoes - 3-4 pcs.;
orkovka and onion - 1 pc.;
dill - a bunch;
salt, pepper - as needed.

Sequencing:

Prepare hearts: rinse, remove streaked films (they give a not very pleasant taste and aroma, make the finished product harsh). At this stage, you can cut each heart into three parts, rinse and marinate in chopped onions.
Dip the product in water (2 l) and boil. Catch the hearts with a slotted spoon and put on a plate. Drain the water with foam, rinse the saucepan and pour fresh.
Put the hearts back into the water and boil. Cook for a third of an hour.
In the meantime, cut the potatoes into cubes, carrots into thin sticks, onions into small cubes. Dip potatoes in water.
Fry onions with carrots. Add them to soup.
Almost at the very end, season to taste, put chopped dill.
Let it brew a little.

Such a soup will not only keep you warm on a cold winter day, but will also leave a pleasant feeling of satiety for a long time.

Cooking with beans

Product set:

hearts - 500 g;
beans - 1 tbsp.;
potatoes - 2 pcs.;
onion with carrots - 1 pc.;
spices, oil, salt, herbs - as needed.

It is advisable to soak the beans in advance in water for several hours so that they cook faster.

Execution process:

Grind vegetables for frying and sauté them.
Add the giblets cut into pieces into the pan, pour in a little water and simmer for 40 minutes. Add spices at the end.
Boil water in a separate pan and dip the pre-soaked beans into it, cook for 30 minutes. Add potatoes in cubes, after 10 minutes fry with offal.
Cook for another quarter of an hour. At the end, you can add turmeric for a beautiful golden hue.

Instead of fresh beans, you can use canned ones (then it is added almost at the very end along with the liquid).

How to cook with vermicelli

Vermicelli soup is especially liked by children, so you can offer it for lunch to especially fastidious tasters.

What is necessary:

offal - 350 g;
vermicelli - 75 g;
potatoes - a couple;
carrots with onions - 1 pc.;
herbs, salt, pepper - to taste.

Sequencing:

Prepare and boil hearts.
Chop vegetables.
Add the prepared ingredients to the water, salt. Cook until almost done.
Toward the end, add vermicelli, after a couple of minutes - chopped greens.

If desired, you can put a little sour cream or half a boiled egg on each plate.

Chicken heart pickle with rice

What we need:

offal - 500 g;
potatoes - 4 pcs.;
carrots with onions - 1 pc.;
celery root - 1 pc.;
rice - 3 tbsp. l.;
pickled cucumbers - 3 pcs.;
cucumber pickle - 100 ml;
dill, laurel, allspice, salt, pepper - to taste;
butter- a small piece.

Execution sequence:

Soak the hearts in cold water. Pour 3 liters of water, bring to a boil and cook for 10 minutes.
Grind the root crop, tubers and onions into thin strips. Fry in a pan.
Rinse the hearts and cut them into pieces, strain the broth. Bring to a boil again and add frying, cook for 10 minutes.
Add washed rice, after 7 minutes - potatoes.
Peel cucumbers, pour 200 ml of boiling water and boil for 10 minutes. Strain the broth, chop the cucumbers.
Combine everything, add spices. Boil 10 minutes.
Add butter, greens, boil for another 2-3 minutes. Remove from heat and let steep.

By the same principle, you can cook pickle with pearl barley. Only in this case it is boiled separately and laid together with potatoes.

With the addition of stomachs

Soup from chicken hearts and stomachs is nutritious and satisfying.

What do you need:

hearts and ventricles - 200 g each;
onions with carrots - 1 pc.;
potatoes - a couple;
tomato and bell pepper - 1 pc.;
rice - 50 g;
laurel, oil, pepper, salt, herbs - at the discretion.

Preparation process:

Rinse and prepare offal. Pour in water and bring to a boil. Cook for 5-7 minutes. Drain the first water, pour a new portion.
Peeled onions, carrots, peppers cut in half and throw one half into the broth. Cook over medium heat for 50 minutes. Throw vegetables away.
Add finely chopped potatoes and washed rice to the soup.
Remove skin from tomato. Prepare a roast from halves of chopped vegetables and a tomato.
Add it to soup.
At the very end of cooking, add greens, salt and pepper.

Let the dish brew for 15-20 minutes. Put a spoonful of sour cream on each plate.

Recipe for cooking in a slow cooker

Soup with chicken hearts in a slow cooker can be prepared according to any of the above recipes. You can try thick potato soup with hearts and garlic.

Products:

hearts - 0.5 kg;
potatoes - a dozen;
onion with carrots - 1 pc.;
tomato - 1 pc.;
garlic - 2 cloves;
Provence herbs, paprika, salt - to taste.

How to cook:

Wash and cut into hearts. Chop the onion and garlic, grate the carrots, cut the tomatoes and potatoes into cubes.
Put hearts into the bowl of the device and fry them on the “Frying” program. After 7 minutes, add onion with carrots, a little later - tomato with garlic.
After 10 minutes, add potatoes and all the necessary spices. Pour in 1500 ml of water.
Run the "Extinguishing" program for 90 minutes.

After a beep, you can take a sample.

Pea soup with chicken hearts

Peas are a very satisfying product, so all dishes based on it perfectly saturate. One of its major drawbacks is that it takes a long time to cook. Therefore, it must be soaked in water in advance to speed up this process.

Products:

hearts - 500 g;
peas - 1 tbsp.;
onion with carrots - 1 pc.;
potatoes - 3 pcs.;
oil and spices - as needed;
zucchini - 1 pc. (young, small).

Preparation process:

Wash the peas several times. Prepare offal.
Fry onions with carrots, add sliced \u200b\u200bhearts.
Pour in water and cook for about 40 minutes. Then add peas and cook for another hour. But if you need it faster, you can boil it separately in advance, beat with a mixer and add to the soup.
Add diced zucchini and potatoes. Cook until they are fully cooked. Fill to taste.

Pea soup is best served with homemade garlic croutons.

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Content:

Soup is an integral part of a properly composed daily diet, every good housewife knows this, in addition, many nutritionists recommend soups in the daily menu. This is not surprising, in addition to the general beneficial effect on the body, soups are dietary and contribute to weight loss. Let's talk about daily first courses, such as chicken heart soup, soups with vegetables, cereals and various varieties meat. Grocery basket includes not such a wide variety of original ingredients. Of the vegetables, these are: carrots, onions, potatoes, sometimes white root or celery, bell peppers. From cereals: buckwheat, oatmeal, rice, legumes, pasta and some others. Meat: pork, beef, poultry, offal. It would seem to roam culinary fantasy especially nowhere, but it is not.

From the most ordinary and inexpensive products, sometimes you can cook genuine masterpieces and pamper your loved ones with a delicious hot dish every day - like on a holiday.

So, what can be prepared from offal for the first time? There are a few original recipes, some will serve as an excellent addition to the daily menu and truly holiday table. Let's start with simple recipes on every day.

With buckwheat and hearts

You will need:

2-3 liters of water, depending on the preferred density of the dish;
350-400 g of hearts;
0.5 cups of buckwheat;
350-400 g potatoes;
75-100 g carrots;
75-100 g of onion;
spices to taste: salt, pepper, laurel, herbs;
vegetable oil.

You can prepare vegetables, cut them as you like, at least arbitrary slices. We also prepare hearts: wash in cold water, remove films, excess fat, clots from vessels. If you do not remove fat, you can use less vegetable oil, but the dish will turn out to be more high-calorie. We cut each heart into rings - it will be more beautiful this way - and fry in a heated frying pan.

The meat is fried for about 5 minutes, then the onion is fried for the same amount of time, followed by carrots, it should be sautéed for 1-2 minutes. We put potato sticks in water brought to a boil, boil for 10 minutes (until half cooked), add meat and vegetable frying, cereals, cook for about 10-15 minutes. Then we season with spices, salt, put the greens and let it brew for 20-25 minutes before serving.

The first secret for the original soup

A little secret: soup with chicken or offal will become surprisingly fragrant if you put a few thin rings of fresh ginger root along with grits. Before serving, they should be removed from the pan. This soup can be prepared with any cereal, pasta, even dumplings and dumplings. Depending on the grain, the flavor will change.

The peculiarity of chicken hearts is that, in fact, after chicken breast this is the second most important dietary product that a person receives from this farm bird. The calorie content of hearts (unrefined from fat) is only 158.9 kcal, which is 45.9 calories more than in the breast. It does not matter if the hostess is not on a diet, but to get dietary product just enough to remove the fat from the "lid" of the heart. Some do not like dishes where the heart is used, including chicken, and in vain!

The heart of a bird is rich in microelements and macroelements, vitamins. Being a protein food, it is recommended by nutritionists for use by people who have recently undergone injuries and operations, after serious illnesses. Also, dishes based on chicken hearts should be introduced into the diet for anemia, improper functioning of the cardiovascular system, and dysfunction of the nervous system. Dishes from this offal are healthy and nutritious, the main thing is to learn how to cook them deliciously. Very tasty soups from this part of the bird carcass and legumes - beans, lentils, peas.

With figured fine pasta and beans

You will need:

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

From spices you will need:

laurel - 1 leaf;
fresh parsley and dill;
a mixture of peppers;
ground saffron;
salt to taste.

Prepare the meat: wash, clean. Boil in water for 40-50 minutes, salt and add laurel, add medium-sized chopped potatoes and cook for another 5 minutes, then add frying: fry finely chopped leek stalks, add carrots, grated on a medium-sized grater, then - tomatoes. They can be grated or cut into arbitrary slices. After adding the tomatoes, simmer the entire frying for 1-2 minutes and add spices: 0.5 teaspoon of ground or grated pepper and a little less saffron. Put in a saucepan and bring to a boil, then add the beans. And as soon as it boils, add pasta, season with fresh herbs and serve.

The second secret for your favorite dish

There are two small secrets to this type of soup, with which you can make it popular with households and guests. Boiled hearts should be pulled out of the broth and, after cooling, cut into circles - so the soup will become beautiful. If you use not ordinary pasta, but curly fine pasta or colored pasta, the dish will become much tastier and more interesting. If there are children in the family, such a variation in the daily diet will delight them.

With lentils and Provence herbs

It is even simpler than traditional soups with cereals, but it is not so much the lentil itself that will give it a special original touch, but the use of aromatic Provencal herbs.

Would need:

2-3 liters of water;
0.5 cup lentils (red);
250-350 g potatoes;
75 g of onion;
75 g carrots;
100 g thin noodles or vermicelli;
salt to taste;
Provencal herbs or a handful of dry basil.

Preparing meat ingredient: wash, cut, remove blood clots and fat. Cook for 30-35 minutes. Then put the lentils, after the water boils, add the chopped vegetables. If desired, they can be fried, but then there will not be such a bright taste of lentils and herbs. Onions can be lightly fried and put at the very end of cooking. Cook the vegetables for another 10 minutes almost until fully cooked and only after that add the vermicelli. Cook for another 2-3 minutes, add spices and serve.

The third secret for greater tenderness

Assorted porridges and soups with a combination of peas and noodles are not very familiar to the Slavic mentality, however, there are many tasty and original dishes, which are unthinkable without a combination of several cereals or ingredients. For example, such familiar products as potatoes and vermicelli can be perfectly replaced with rice. The taste of such a soup will become original and unforgettably tender.

Two options for cooking soup with chicken hearts from the holiday collection

For the first option (with cream and champignons) you will need:

1.5 liters of chicken broth;
350 g of hearts;
300 g of champignons;
120 g of heavy cream;
parsley root;
a glass of frozen or canned peas;
75 g of carrots and onions;
2 tablespoons of flour;
2 tablespoons of melted butter;
a pinch of ground black pepper and coriander;
salt to taste.

Cut the prepared meat into equal parts (you can cut it in half or circles), cut the onion into small cubes, cut the white root, rub the carrots, cut the mushrooms into medium-sized slices. Heat the oil in a frying pan and, at intervals of five minutes, fry the foods in the following sequence: onions, carrots, parsley, mushrooms. In another pan, fry the mixture of flour and coriander until golden brown, then pour in half a glass of broth and bring to a boil. Pour in the cream, bring back to a boil, remove from heat. Boil the rest of the broth, put the chicken hearts, and cook for 25-30 minutes, then add the vegetable fry, peas and sauce. Bring almost to a boil, remove from heat. This dish should be served hot.

The second hot option for a festive feast

Would need:

500 g chicken hearts;
300 g potatoes;
1 processed cheese OK;
1 Bell pepper;
1 carrot;
1 onion;
1 tomato;
dry herbs or fresh herbs.

We wash and prepare the hearts, cook in 2 liters of water for 40-50 minutes. Cut the potatoes into medium-sized slices, put in a boiling broth to the meat, cook for about 7-8 minutes. Finely chop the onion and grate medium-sized carrots, tomato and melted cheese, cut sweet pepper into strips and put in broth with potatoes and meat. Cook for another 10-15 minutes. If dry spices (dill, basil, parsley) should be put in 2 minutes before the end of cooking, fresh herbs should be thrown into the pan as soon as the gas is turned off. Like all previous options, it should be served hot.

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