Delicate and aromatic tomato soup with chicken hearts and stomachs is suitable for both children and adults. It's simple but delicious. How to cook it, read the step-by-step recipe with a photo. Video recipe.
Incredibly tasty and nutritious enough tomato soup with chicken hearts and stomachs will conquer with its simplicity of preparation and amazing taste. Such a soup can be prepared every day: a rich, tasty and satisfying broth … - a great option for lunch. For a more pronounced taste, you can put a spoonful of sour cream in a bowl of soup.
In addition, the soup is very useful, since by-products, which include chicken hearts and ventricles, contain many trace elements and nutrients. And many underestimate them. It should be noted that they have a dietary composition and contain a small amount of fat, which allows them to be consumed by both adults and children. Accordingly, this soup is almost dietary, because does not contain many calories. Hearts with stomachs are incredible appetite enhancers and are beneficial for stimulating digestion. These by-products contain a huge amount of potassium, zinc, iron, phosphorus, vitamins B, E and even folic acid. But if you want them to bring the maximum usefulness, then store the chicken ventricles for no longer than two days and do not freeze them, because when frozen, they lose almost all of their nutrients.
- Caloric content per 100 g - 145 kcal.
- Servings - 4
- Cooking time - 1 hour 45 minutes
Ingredients:
- Chicken stomachs - 150 g
- Bay leaf - 2 pcs.
- Potatoes - 2-3 pcs.
- Cloves - 2 pcs.
- Tomato sauce - 200 ml
- Chicken hearts - 150 g
- Ground black pepper - a pinch
- Allspice peas - 3 pcs.
- Salt - 1 tsp or to taste
- Onions - 1 pc.
Step by step cooking tomato soup with chicken hearts and stomachs, recipe with photo:
1. Wash chicken hearts and stomachs, cut off excess fat with films and put in a cooking pot.
2. Fill them with water, boil, remove the formed foam with a slotted spoon and cook under a closed lid for about 1 hour until cooked, ie. softness.
3. Season the offal with salt 15 minutes before the end of cooking.
4. Remove the boiled hearts with stomachs from the pan and leave to cool slightly.
5. Cut the hearts with stomachs into medium-sized cubes.
6. Simultaneously with cooking the offal, boil the potatoes. Peel the tubers, wash, cut into cubes and place in a cooking pot. Add the peeled onion, bay leaf, allspice peas, and cloves to the saucepan.
7. Fill the potatoes with water, boil, turn the temperature to the minimum setting and cook the tubers almost until tender. Then remove the boiled onion from the pan, because she has already given up all her aroma and taste.
8. Add boiled and chopped offal to a pot of potatoes.
9. Next, pour in the tomato sauce.
10. Season the tomato soup with chicken hearts and stomachs with salt and black pepper, bring to a boil and simmer for 5 minutes. Add finely chopped greens if desired.
See also a video recipe on how to make delicious chicken heart soup in a slow cooker.
