Cabbage Soup with Chicken Hearts

Ingredients

• Chicken hearts 10 oz
• Water 0 qt
• Onion 5 oz
• Carrot 5 oz
• Celery stalk 5 oz
• White Cabbage 5 oz
• Potato 5 oz
• Paprika 1 tablespoon
• Dried Dill Stems ⅓ spoons
• Bay leaf 1 piece
• Cilantro ⅓ spoons
• Black Cumin (Cumin) ½ spoons
• Sugar ½ spoons
• Vegetable Oil 1 tablespoon
• Lemon to taste
• Salt to taste
• Herbs to taste
• Sour Cream to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Trim any remaining blood vessels from the hearts and rinse thoroughly.

Step 3

Place the hearts in a pot, cover with cold water, and set over heat.

Step 4

When the foam appears, skim it off, reduce the heat, and simmer the meat for 1 hour. The hearts should become tender, like boiled beef.

Step 5

Shred the cabbage and dice the potatoes.

Step 6

Once the hearts are cooked, season the broth with salt and add the potatoes.

Step 7

Cut the carrot, onion, and celery into thin strips and sauté in vegetable oil until softened.

Step 8

When the broth comes to a boil again, add the cabbage, stir, and bring the broth to a boil once more.

Step 9

Add all the spices and sautéed vegetables.

Step 10

Cook the soup over low heat until the potatoes are tender. At the end, add sugar and lemon juice to taste.

Step 11

Let the soup steep and serve with fresh herbs and sour cream.