Chicken Hearts and Buckwheat Soup

Ingredients

• Chicken hearts 20 oz
• Buckwheat Groats 5 oz
• Salad Potatoes 4 pieces
• Onion 1 head
• Carrot 1 piece
• Dill to taste
• Salt to taste
• Chicken Seasoning to taste
• Chicken Broth 0 qt
• Vegetable Oil 0 fl oz
• Green peppercorns to taste

Step-by-Step Guide

Step 1

Rinse the chicken hearts, trim excess fat, cut each in half without cutting all the way through, and remove blood clots.

Step 2

Dice the carrot.

Step 3

Finely chop the onion.

Step 4

Sauté the chicken hearts in vegetable oil for 5–7 minutes.

Step 5

During the sautéing, add the chicken seasoning.

Step 6

Add the chopped onion to the hearts.

Step 7

Add the diced carrot. Stir and simmer covered until the vegetables are soft.

Step 8

Boil the julienned potatoes in the meat broth.

Step 9

Add the chicken hearts with vegetables to the pot with broth.

Step 10

Rinse the buckwheat.

Step 11

Add the buckwheat to the soup.

Step 12

Add a few black peppercorns.

Step 13

Salt to taste and cook until the buckwheat is ready (but do not overcook it).

Step 14

Serve with sour cream and finely chopped herbs.