Chicken hearts pour one tablespoon of lime juice (lemon juice), add 1 tbsp of chopped herbs (I have Basil, parsley and celery), a pinch of salt. Mix well. To leave aside.

To prepare the vegetables. Cut the potato coarsely, carrots, bell pepper, onion arbitrarily, as you wish, garlic and finely chopped herbs. Shred cabbage (I used already cooked, from frozen, had a lot of cabbage, I had to rescue that did not have time to eat). If fresh beets, grate on a coarse grater, add 1/2 tbsp. vinegar 6%, 1ch. L. sugar without slides, a mixture of peppers, a pinch of salt, mix well.

The potatoes (and Kale if fresh) add water, put on fire.

At the same time in a frying pan heat the oil, put chicken hearts (without the marinade) and fry for 5 minutes. Add the carrots, peppers, onions, garlic, fry for another couple of minutes.

Pour in the soy sauce. To extinguish the hearts and vegetables 5 minutes.

Add the tomatoes. Tomatoes I ran the blender, but you can just slice. Can cook 7 minutes.

Result.

Add the browned vegetables and the beets (I have a blank for the soup) into the boiling potatoes. I then add my thawed cabbage. After 10 minutes, add the greens (in the winter you can take herbes de Provence), 1 tsp of mixed spices, salt. Cook soup until cooked all the vegetables.