A bright and original stew of chicken offal with vegetables. First, boil the chicken hearts and then simmer with eggplants, tomatoes, onions, carrots and sour cream. It turns out very tasty – soft hearts, juicy vegetables and aromatic sauce, which makes the dish whole and gives it a silky feel.
Summary
| Cook Time | 1 hour |
| Total Time | 1 hour |
| Course | Soup |
| Servings (Default: 4) |
Ingredients
Ingredients- Chicken hearts – 400 g
- Eggplant – 400 g (2 pcs.)
- Tomatoes – 180 g (3 pcs.)
- Bulb onions (large) – 100 g (0.5 pcs.)
- Carrots – 100 g (1 pc.)
- Garlic (large) – 1 clove
- Sour cream – 2 tbsp
- Bay leaf – 2 pcs.
- Seasoning for chicken – 1 teaspoon
- Fresh parsley – a few twigs
- Salt to taste
- Ground black pepper – to taste
- Sunflower oil – 60 ml (4 tablespoons)
Print Recipe
Pin Recipe Instructions
- Prepare the required ingredients. You will also need 1-1.5 liters of water to boil chicken hearts. Rinse chicken hearts, remove large vessels and blood clots.
- Boil water in a saucepan, add a little salt to it, lower the chicken hearts and bay leaves. Cook the hearts for about 25 minutes, until tender.
- Transfer the finished chicken hearts to a bowl. Set the pot with broth aside; you will need it to stew the hearts with eggplant.
- Peel and rinse the onions and carrots. Cut the carrots into thin slices and the onions into quarters.
- Wash the eggplants, cut the edges and cut into large pieces.
- Make cross-shaped cuts on the tomatoes, dip the tomatoes in boiling water for 3-4 minutes, then put them in cold water for a couple of minutes. Then remove the tomatoes from the water and peel them off.
- Heat the sunflower oil in a skillet. Fry the onions and carrots for a couple of minutes, until the onions are transparent.
- Place the eggplants in a skillet with the onions and carrots.
- Stir the vegetables for 4-5 minutes, stirring occasionally.
- Cut the tomatoes into small pieces.
- Cut the chicken hearts in half lengthways.
- Place chicken hearts and tomatoes with fried vegetables.
- Add salt, black pepper and chicken seasoning.
- Cook everything together for 3 minutes.
- Then pour in 180 ml of broth or add boiling water. Peel the garlic, pass through a press and add to the pan.
- Stir and simmer covered for 10 minutes over low heat.
- Then add sour cream and chopped parsley.
- Stir and simmer for another 5 minutes.
- Chicken hearts stewed with eggplant and tomatoes are ready. The dish turned out to be amazing, it can be served both independently and with a side dish.
Enjoy your meal!
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