Description
Healthy, tasty, thick soup (sauce) with chicken hearts, vegetables are roasted on vegetable oil, so even the pickiest stomach will be happy to make this dish painless.
Ingredients
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The pie
500 g
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Potatoes
1 kg
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Carrots
1 piece
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Onion
1 piece
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Tomato juice
350 ml
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Water
800 ml
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Parsley
0.5 coup
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Seasoning
-
Salt
-
Vegetable oil
2 Tbsp
Cooking
From chicken hearts to trim the fat, rinse them in water
Boil the hearts in a small amount of salted water for 20 minutes
Until the hearts are cooked, peel the potato, onion, carrot
Carrots grate on a coarse grater, onion finely chopped
Potatoes cut into big pieces
Drain the water from the boiled hearts, pour in a saucepan the tomato sauce, water 800 ml, bring to boil, put the potatoes and cook 5 minutes
After 5 minutes add the onion and carrots, seasoning for chicken, salt. Cook until potatoes are done (about 15 minutes).
Chop the parsley
Add the parsley to the pan and simmer for 1 minute, add 2 tbsp oil and remove the pan from the heat.
Pour soup on plates, is well served with sour cream. Bon appetit!
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