With chicken remove the skin and carefully remove fat. Put in a saucepan with cold water. Add spices, cleaned and incised crosswise onion, peeled and chopped into large pieces carrots, roots (if any). Bring to boil, remove the foam and cook over low heat until the meat is cooked. Then remove the legs, you can use them for salad or to cook pilaf with boiled chicken. The broth carefully strain. Hearts carefully prepared, cut the fat, and carefully cut blood vessels to remove blood clots.

Then, rinse well in several waters, put in boiling broth and cook until tender. Broth strain again. Hearts cut lengthwise into slices and to wait covering them, so not weathered.

I found in the sale of a petiolar celery, so I substituted it for green bell pepper. Carrots, peppers (celery) and cut cucumbers into strips, potato cubes. Spinach leaves should be washed, dried and cut into wide strips.

In hot oil sauté the carrots.

Add the pepper and cucumbers, hearts.

Simmer on low heat for 8-10 minutes.

In the boiling broth to lower the potatoes, when soup again boils, add browned vegetables and hearts. Cook on low heat for 10 minutes.

Add the spinach, sugar and Bay leaf and pour in the brine. If you want, salt and pepper. Cook until tender.

Of ready soup remove Bay leaf.

When serving you can sprinkle finely chopped greens and green onions.