Chicken heart broth with homemade noodles

Which chicken giblets are suitable for making borscht broth? How to cook broth for borscht from chicken giblets? What spices can be added to borscht?

To make the borscht tasty, you need to prepare a good rich broth. Chicken hearts and gizzards are best suited for making borscht broth. The broth from chicken hearts and stomachs turns out fatty and aromatic. To prepare borscht on chicken hearts and stomachs, take:

chicken stomachs and hearts;

salt and ground black pepper;

Let the broth for the borscht cook. To do this, fill the chicken hearts and stomachs with water and cook for 1.5 hours over low heat. Periodically you need to remove dirty foam from the broth. Fry carrots and onions in a frying pan with sunflower oil, and then add grated beets and 1 tbsp. tomato paste. Fill our roast with 1 glass of water and simmer for 3-4 minutes. When the broth is cooked, add potatoes, salt and pepper, and add bay leaf. Cook the borscht for 15 minutes and add finely chopped cabbage, basil and dill to it. When the borscht boils, pour the roast into it, let it boil and remove from the heat. If you cook the roast for a long time in borscht, the beets will lose their color and the borscht will turn red.

Just like baking, I love borscht with cabbage and borscht with sorrel. As for the latter, all my friends are divided into two categories: those who cook borscht with sorrel without tomatoes, and those who cook it with tomatoes. I belong to the latter category.

This may seem like a culinary perversion to some, but I suggest you try making borscht according to my recipe, maybe you will like it too.

Why do I cook borscht with sorrel and add tomatoes to it? Because that’s how my mother and grandmother cooked, and also because I think that borscht should contain a lot of different vegetables. It’s not for nothing that they say about it: borscht is the king of vegetable soups.

For the king of vegetable soups, I take the following ingredients:

Recipe difficulty: easy.

Cooking time: about an hour.

Progress of work Wash the chicken hearts and put them on the fire to simmer in water or broth. I took chicken hearts because my daughter loves them very much. Instead, you can just take a soup set.

In the meantime, let's fry. Peel the onion, cut into cubes and sauté in vegetable oil.

While the onions are simmering in oil, we peel the carrots, wash them and grate them on a coarse grater, and then add them to the onions.

When the onions and carrots have finished sautéing, add tomato paste and about half a glass of broth from the pan into the pan and let it simmer a little. This time the tomatoes in the borscht were present in the form of a paste, but usually I use homemade borscht dressing and I promise to definitely share its recipe with you.

While the hearts are boiling, peel the potatoes and boil hard-boiled chicken eggs. When the chicken hearts are half cooked, cut the potatoes and place them in the pan.

Now it's time for some greenery. Wash and cut the sorrel and dill, the dill is fine, and the sorrel is not very big.

Green borscht with chicken heart

For a 3 liter saucepan:
1 large red beet
400 g chicken hearts
1 carrot
1 onion
5 potatoes
250 g canned sorrel
vegetable oil for frying
Bay leaf
black and allspice pepper
peas
2 boiled eggs
salt to taste

Once I already cooked summer borscht with sorrel from fresh sorrel and fresh herbs. In winter, I cook green borscht from canned sorrel; this borscht is especially tasty from chicken hearts.

When starting to prepare, I thoroughly rinse the blood from the hearts (you can even soak them for a while). Pour water over the hearts, bring to a boil and cook, adding salt, for 45 minutes. In the meantime, I prepare the vegetables.

To make the borscht especially appetizing, I try to make it beautiful - and as an option, I grate the beets using a Korean carrot grater. But you could just cut it into thin strips. In general, in green borscht, where the sorrel greens are especially tender, it is important to maintain the “texture and shape” of all other components, so I also grated the carrots for frying on a Korean grater.

When the hearts were cooked, I immersed the beets in a saucepan, fried onions and carrots in vegetable oil, and peeled and cut the potatoes.

After 10 minutes, frying potatoes, bay leaves and peppercorns followed the beets. And when the potatoes were cooked until tender, the borscht was seasoned with canned sorrel. I usually put garlic or dried herbs in green borscht, but since I preserved the sorrel along with green onions and dill, this time I made do with a standard short set of seasonings from bay leaf, allspice and black pepper.

When serving, I crumble boiled eggs into plates under the bowl. You can sprinkle them on top for beauty, but my family loves to find a “surprise” at the bottom of the serving. And serving green borscht with mayonnaise is very tasty.

Rich, satisfying and tasty borscht. Will please you after harvesting or will warm you up on cold winter days.

How to cook

It is worth remembering that chicken hearts are not easy. Accordingly, the approach to purchasing and preparing them should be special. So, if the usual one can be bought a few days after the slaughter of the bird, then it is advisable to prepare the freshest hearts, which have been in the store or on the market counter for no more than a day. Otherwise, the blood remaining in the heart will quickly deteriorate.

The culinary and nutritional properties of chicken hearts are greatly deteriorated when frozen. Therefore, for beneficial use, you should only buy a chilled product. To choose the right chicken hearts, pay attention to the color: brown or blue ones are definitely not fresh and could have been frozen several times. Fresh ones have a rich red color, almost indistinguishable from the color of blood.

By the way, when cooking chicken hearts, you should remove the blood from them. Usually it thickens inside the offal, and each heart must be cut before cooking to get to the curd.

And then you are not limited by anything. They go well with a wide variety of foods, are great for making soups and stews, and can even be prepared as a meal on their own. So take any recipe you like and delight yourself and your family by preparing a delicious and healthy dish!

Ingredients for “Borscht “Heart””:

Chicken hearts - 400 g
Potatoes (medium) – 10 pcs.
Carrots (large) - 1 pc.
Bell pepper (medium) - 1 pc.
Tomato (medium) – 3 pcs.
Onion (small) - 1 pc.
Garlic - 4 teeth.
Greens (fresh, basil, parsley, celery) - 1 bunch.
Vegetable oil - 2 tbsp. l.
Soy sauce () - 2 tbsp. l.
White cabbage / Cabbage (small) - 1/4 fork
Beets (grated, prepared for borscht or fresh) - 3 tbsp. l.
Spices (mixture of peppers, salt)
Water
Lemon juice (or lime juice) - 1 tbsp. l.

Offal dish ideas

Chicken hearts have a miniature shape, so they are added whole to any dish. They can be boiled, fried, made into soups, appetizers and excellent main dishes. The healthiest ones are stewed chicken hearts, which have significantly less calories than fried ones. It is not difficult to prepare a delicious dish from such a product. For this you will need half a kilo of chicken hearts, 100 grams of grated cheese, chopped onion, a clove of garlic, 3 tablespoons of sour cream and herbs. Fry the onions in sunflower oil until golden brown, then add raw hearts to it. Next you need to make a dressing from cheese, herbs and sour cream. Add spices to taste. As soon as the hearts are almost ready, simmer them, pouring sour cream and cheese sauce over them.

Cooking steps

First you need to process the chicken hearts - namely, remove the veins and films from them. This must be done so that the chicken hearts are easily chewed and do not leave a bad opinion about themselves.
Now wash them under warm water and cut them into several rings, preferably 3.
Place the finished hearts in a medium saucepan and pour water into it. Put it on gas, and when the water boils, skim off all the foam and reduce the heat to low.
Now peel the potatoes and cut them into medium pieces and put them in the soup. When the water boils, skim off the foam from the potatoes again, add salt and a little pepper.
In a frying pan, fry the carrots and onions cut into small strips. At the end of frying these vegetables, you need to add finely chopped garlic and fry for about 5 minutes.
Now put the frying into the soup and add pasta - spaghetti, which you first break into 3 or 4 parts.
When the pasta is cooked, add finely chopped herbs to the soup and remove it from the heat.
Finally, the chicken heart soup is ready. Let it sit for about 20 minutes and divide it into bowls. Now you can add sour cream to the plate - this will make the soup even tastier.

If a person is on a diet, then this soup can be prepared without frying and pasta. In this case, the chicken hearts are also boiled and potatoes, carrots, onions (can be whole or diced), and garlic are added to this broth. And instead of pasta - spaghetti, put peeled and well-washed rice (about 70 grams).

Video

Chicken hearts, gizzards and liver are popular products and loved by chefs for their excellent taste and low calorie content. In this collection we will talk about delicious and very appetizing soups that you can prepare with them.

Together, chicken livers, hearts and gizzards are called chicken giblets or offal. Today you can buy them in any store at quite reasonable prices, considering how tasty and varied dishes you can prepare with them. Today we will talk about soups.

In addition to such advantages as low calorie content combined with excellent taste and nutritional value, chicken hearts, stomachs and livers are also rich in useful substances: protein, folic acid, vitamins B, E, C, A, PP, minerals potassium, iron, magnesium , calcium, sodium, etc.

Recipes for making soups from chicken by-products

There are many recipes for soups with chicken giblets - both with individual types (only with liver, hearts or ventricles), and with all of them at once. We will tell you about the most delicious options for soups with chicken by-products.

Recipe one: Chicken heart soup with buckwheat

You will need: 350g chicken hearts, 70g buckwheat, 4-5 potato tubers, 1 onion and 1 carrot, vegetable oil, parsley, salt, pepper.

How to make chicken heart soup with buckwheat. Cut the potatoes into cubes, grate the carrots on a fine grater, chop the onion, rinse and clean the hearts of everything unnecessary, cut them finely into rings. Place the hearts in a frying pan with heated oil, fry for 5 minutes, reduce heat to medium, add onion, fry for another 5 minutes, add carrots and simmer for another minute. Bring the water to a boil, put potatoes in it, boil until half cooked, add fried vegetables and hearts, add buckwheat, cook the soup for another 10 minutes. Next, add pepper and salt to the soup, add parsley, bring to a boil and boil for 2 minutes, remove from heat and let sit, covered, for 20 minutes before serving.

Chicken ventricles are often called differently - navels. But, whatever the name, the essence is the same: if you cook them correctly, they turn out very, very tasty.

Recipe two: Chicken gizzard soup with cheese

You will need: 500g chicken gizzards, 2-3 potatoes, 1 processed cheese, sweet pepper, onion, tomato and carrot, spices, herbs to taste.

How to make soup with chicken navels. Pour 2 liters of water into the pan, chop and prepare the ventricles, put them in water, boil for 1 hour (if desired, you can drain the first broth after it boils and simmer for 5 minutes, and prepare the soup with the 2nd broth). Cut the potatoes into cubes and put them in the broth with soft navels, after 7 minutes add finely chopped onions, grated carrots and cheese, peeled tomatoes, chopped peppers, greens at the end. Boil the soup for another 10 minutes, adding salt and seasoning.

Chicken liver is a very tasty and healthy product; it makes wonderful soups, aromatic and appetizing.

Recipe three: Chicken liver soup with rice

You will need: 120g chicken liver, 2 cups chicken broth, 1 onion, 1 clove of garlic and a glass of beef broth, 4 tbsp. rice, 3 tbsp. chopped parsley, 2 tsp. vegetable oil, salt, pepper.

How to cook chicken liver soup. Combine two types of broth, bring to a boil, add washed rice, cook over low heat for 10 minutes. In a frying pan with hot oil, fry finely chopped onion and garlic, fry for 2-3 minutes, put in boiling broth, add the prepared liver, simmer the soup over low heat for another 10 minutes, add pepper and salt. Before serving, season the soup with herbs.

Soups to which several types of chicken giblets are added at once turn out even more interesting and tasty.

Recipe four: Soup with chicken giblets, chicken and noodles

You will need: 300g chicken gizzards, 150-200g chicken pieces or 3 wings, 100g chicken hearts, 4-5 chicken livers, 3 medium potatoes, 1 onion, carrot and bay leaf, 3-4 tbsp. small noodles, pepper, salt.

How to make soup with chicken, chicken by-products and noodles. Wash and prepare all by-products thoroughly. Pour water into a 3 liter saucepan, bring it to a boil, put wings or a piece of chicken, hearts and gizzards, bring to a boil, reduce heat and cook, removing foam, for 30-40 minutes, remove the chicken, hearts and gizzards. Remove the bones from the chicken, cut into pieces, cut the gizzards into strips, and cut the hearts into circles. Separately, boil the livers in another pan for 15 minutes, let them cool, and cut into slices. Add the chicken and all the chopped offal to the broth, after boiling, put the potatoes in the soup, then 5-10 minutes before it’s ready, add the carrots and onions browned in a frying pan with butter; as soon as it boils again, add the noodles, pepper and salt, put in the laurel, The soup will be ready when the potatoes and noodles are ready; when serving, you can season it with parsley or dill.

Like chicken, giblets go well with mushrooms, and by preparing the soup according to the latest recipe, you will see this.

Recipe five: Chicken offal soup with mushrooms and cream

You will need: 1 liter of chicken broth, 300 g of chicken giblets (livers, hearts, stomachs), 250 g of champignons, 100 ml of heavy cream, 1 carrot, 1 onion, parsley root and a glass of frozen green peas, 2 tbsp each. ghee and flour, a pinch of ground coriander, ground black pepper, salt.

How to cook soup with chicken giblets and mushrooms. Rinse the offal, cut the livers into 4 parts, chop the stomachs into strips, cut the hearts in half lengthwise, rinse everything, dry, pour boiling water over the liver and leave for 5 minutes, then put it on a sieve. Chop the onion, grate the carrots, chop the parsley root. Cut the mushrooms into slices, heat the oil in a frying pan, add the onion, fry for 5 minutes, add carrots and parsley, fry for another 5 minutes, add the mushrooms and turn up the heat to high, fry for another 5 minutes. In a small clean frying pan, fry the flour, adding coriander, until browned, pour in 1 ladle of broth, stir, return to low heat, bring to a boil, boil for 5 minutes, pour in the cream, stir and remove from the stove. Bring the remaining broth to a boil, add the hearts and stomachs, boil for 20 minutes, add peas, mushrooms and vegetables, cook for another 5 minutes, add the liver, bring almost to a boil, but do not boil, serve the soup hot.

Prepare delicious and appetizing soups with chicken giblets and enjoy such aromatic dishes with the whole family!

Some housewives are prejudiced against poultry by-products, considering them tasteless and useless. In fact, this is not true at all. You can prepare many original first and second courses from chicken livers and hearts, if only you have the desire and imagination.

Most often, hearts are used to prepare main courses and fillings for dough products. As a rule, these are various stews with vegetables, roasts, pancakes, pasta and even pizza. Soups made from offal are no less tasty.

Chicken heart soup is a very simple and cheap dish that combines not only great taste, but also obvious benefits. The liver and heart contain very little fat and many microelements needed by the body. They are well digestible, so food with giblets is often prepared as part of different diets.

The first secret for the original soup

A little secret: soup with chicken or offal will become surprisingly aromatic if you add a few thin rings of fresh ginger root along with the cereal. They should be removed from the pan before serving. 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 caloric content of hearts (unrefined from fat) is only 158.9 kcal, which is 45.9 calories more than in the breast. This does not matter if the housewife is not on a diet, but to obtain a dietary product, it is enough to simply remove the fat from the “lid” of the heart. Some people don’t like dishes that use hearts, including chicken, and it’s completely wrong!

The heart of a bird is rich in microelements and macroelements, vitamins.

Being a protein food, it is recommended by nutritionists for consumption by people who have recently undergone injuries and operations, or after serious illnesses. Also, dishes based on chicken hearts should be included in the diet for anemia, improper functioning of the cardiovascular system, and dysfunction of the nervous system. Dishes made from this offal are healthy and nutritious, the main thing is to learn how to cook them deliciously. Soups made from this part of the bird carcass and legumes - beans, lentils, peas - are very tasty.

With curly small pasta and beans

You will need:

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

Spices you will need:

laurel – 1 leaf;
fresh parsley and dill;
pepper mixture;
ground saffron;
salt to taste.

Prepare the meat: wash, clean. Boil in water for 40-50 minutes, add salt and add laurel, add medium-sized potatoes and cook for another 5 minutes, then add frying: fry finely chopped leek stems, 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 roast for 1-2 minutes and add spices: 0.5 teaspoon of ground or grated pepper and a little less saffron. Place in a saucepan and let it boil, then add the beans. And as soon as it boils, add pasta, season with fresh herbs and serve.

Chicken hearts during pregnancy and breastfeeding

During pregnancy, a woman may be intentionally prescribed chicken hearts, since they are safer from meat for the woman and the fetus. Closer to the birth of the baby, you should limit your consumption of meat, but after birth, use only chicken breast and “white meat”.

In the first week after giving birth, a nursing mother really needs a panacea - chicken, especially its offal. They will help the mother recover faster and ensure milk flow. You should choose chicken only according to the following criteria:

The product should be administered during lactation from broth. Try it and watch your child's reaction. If all is well, you can steam, stew or bake your meat. Especially in the first 4-6 months, you should completely exclude all fatty varieties of poultry and animal meat. Although chicken is a dietary dish, it is better to avoid it after childbirth.