Soup with Brussels Sprouts

Delicious, very healthy and original in appearance heads of Brussels sprouts can be fried, stewed, boiled. Making a healthy soup with Brussels sprouts and chicken hearts is a snap. Vegetables for the soup are not fried, but placed fresh in the soup.

Cook: 45 minutes

Servings: 4

Ingredients

• Chicken hearts – 200 g
• Carrots – 1 pc. (90 g)
• Celery root – 50 g
• Onions – 1 pc. (90 g)
• Potatoes – 4-5 pcs. (600 g)
• Brussels sprouts – 200 g
• Parsley greens – 30 g (or to taste)
• Dill greens – 30 g (or to taste)
• Salt to taste

Directions

1. Boil the chicken hearts over moderate heat for 15 minutes. Meanwhile, grate the carrots and celery root. Cut the onion into small cubes. Add vegetables to boiling broth.
2. Cut the potatoes into cubes about 2×2 cm. Add to the soup. After 7-10 minutes add the Brussels sprouts. Season the soup with salt to taste. Boil. Cook for 5-7 minutes.
3. At the end of cooking add chopped parsley and dill. Cover the pot with a lid and let the soup steep. After 10-15 minutes, serve the soup to the table. Fried croutons can be served with the soup.

Bon Appetit!